Recipe and Image Resource Ball https://www.ballmasonjars.com/blog?cid=honey-orange-slices-canning-oranges-recipes-ballr-fresh-preserving
Makes about 3 have pint jars (8 oz)
Prep: 1.5 hours Processing Time: 10 Minutes
INGREDIENTS
3 cinnamon sticks broken into pieces
1-1/2 tsp whole cloves
1-1/2 tsp whole allspice
2-1/2 lbs oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)
1-1/4 cups granulated sugar
1-1/4 cups liquid honey
3 Tbsp. bottled lemon juice
Water
DIRECTIONS
1. Tie cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
2. Combine oranges with water to cover in a large stainless-steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
3. Combine sugar, honey and lemon juice in a clean large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
4. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
5. Pack hot oranges into hot jars, using a slotted spoon, leaving 1/2-inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. Process jars as indicated in chart below. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Boiling Water or Atmospheric Steam Canning Chart
| Style of Pack | Jar Size | 0-1,000 Ft | 1,001 -6,000 ft | Above 6,000 ft |
| Hot | Pint | 10 min | 15 min | 20 min |