Orange Slices in Honey Syrup

Canning orange slices in honey syrup turns ordinary citrus into something that feels downright special: glossy, lightly candied slices tucked into a warm, spiced syrup that tastes like orange tea in jar form. 

If you’ve got a pile of oranges that won’t last, this is one of the prettiest (and most useful) ways to put them up. They’re perfect for salads, desserts, or spooning straight from the jar when you need a little brightness.

There’s something wonderfully old-fashioned about orange slices tucked into a jar of spiced honey syrup. They taste like the flavor of a mug of orange-and-cinnamon tea, only in a form you can spoon over yogurt, layer onto a cheese board, or slice them fine and toss into a simple green salad with a raspberry or balsamic vinaigrette and a handful of candied walnuts.

This tested canning recipe from the All New Ball Book of Canning and Preserving is all about texture and infusion. The oranges get an initial simmer in water to soften the peel and mellow any harsh bitterness from the pith. After that, they finish in a honey-sugar syrup with warm spices until the slices turn glossy and lightly candied.

The result is bright citrus with a cozy, spiced finish, and a syrup you’ll want to drizzle on everything.

Ingredients for Canning Orange Slices

This recipe can be as simple as you like, but don’t skip the lemon juice in the recipe, as it’s required for preservation.  If you want to use all honey, that’s fine, but the flavor can be a bit overwhelming.  I think it’s just right with half cane sugar, but that’s up to you.

Here’s what you’ll need to make a batch:

• Oranges: The main ingredient, giving you bright citrus flavor and slices that turn pleasantly tender and lightly candied after simmering in syrup.
• Water: Used for the first simmer to soften the peel and mellow bitterness from the pith, which improves texture and flavor in the finished jars.
• Granulated sugar: Builds body in the syrup and helps the orange slices candy properly so they stay glossy instead of watery or dull.
• Honey: Adds floral sweetness and a deeper, warmer flavor than sugar alone, plus it helps create that rich, tea-like syrup.
• Bottled lemon juice: Brightens the flavor and provides consistent acidity for canning (bottled is standardized, unlike fresh).

Navel oranges are reliable and easy to slice. If you use very thin-skinned oranges, reduce the first simmer slightly, your goal is tender peel, not falling-apart slices.  Mandarins work well here too, as do lemons.

Ball’s instructions start with halved oranges that are sliced thin. You can also slice the oranges thinly into rounds so they’re prettier in the jar.  Either way works, just keep slices uniform so they candy evenly.

Optional Spices

The spices are optional, and feel free to skip them, or adjust them to your tastes.  I found a similar recipe in the book Preservation Pantry that uses almond extract and bergamot to flavor the slices, so there’s plenty of room for creativity here.

• Cinnamon sticks: Gives the syrup a warm, classic spiced-orange character without clouding the syrup the way ground cinnamon would.
• Whole cloves: Adds concentrated “spiced tea” flavor in a controlled way, since whole spices infuse gently and are easy to remove.
• Whole allspice: Rounds out the spice profile with a soft peppery warmth that pairs naturally with citrus and honey.
• Cheesecloth: Keeps the whole spices contained so you get the flavor without loose bits floating in the jars.

If you prefer pure orange-and-honey flavor, you can skip the spice bag entirely. The recipe still works and is delicious.

How to Make Orange Slices in Syrup

This is a process heavy recipe, and each step is required to ensure both quality and safety.  Don’t skip steps in this recipe!

I know it’s tempting to just toss the slices in a jar, but they really do need the slow simmer to properly candy and preserve.

Make the spice bag (optional)

Break the cinnamon sticks into pieces. Place the cinnamon, cloves, and allspice in the center of a square of cheesecloth and tie it securely into a bundle. Set aside.

If you’re using other spices here, add them as well.  This is the one place you can really get creative with this recipe.

Simmer the oranges

Slice the oranges as thin as possible, discarding the ends and seeds.

Place the sliced oranges in a large stainless-steel saucepan and add enough water to cover. Bring to a boil over medium-high heat.

Reduce the heat and simmer gently until the peel is tender, about 15 minutes. Drain the oranges and set them aside.

Why this step matters: This quick simmer softens the peel and takes the edge off bitterness from the pith. It improves quality and texture.

Cook in the Honey Syrup

In a large stainless-steel saucepan, combine the sugar, honey, water and bottled lemon juice. Bring to a boil over medium-high heat, stirring now and then until the sugar fully dissolves.

Add the oranges and the spice bag (if using). Return to a boil, then reduce heat and simmer gently until the slices look glossy and well glazed, about 40 minutes.

Remove and discard the spice bag.

At this point, the orange slices are fully candied and the syrup is infused with a wonderful flavor. You can store them in the refrigerator until you’re ready to use them, but I prefer waterbath canning so they’re ready on the pantry shelf when we need them.

Canning Orange Slices

While the oranges finish glazing, prepare a boiling-water canner and heat the jars. Keep lids warm and ready to fill.

Using a slotted spoon, pack the hot orange slices into hot jars, leaving a little more than ½ inch headspace.

Ladle hot syrup over the oranges, covering them while maintaining ½ inch headspace.

Remove air bubbles, adjust headspace if needed by adding more hot syrup, wipe rims, apply lids, and screw bands on to fingertip-tight.

Process pint or half-pint jars for 10 minutes in a boiling-water canner (adjusting for altitude as needed).

When processing is complete, turn off heat, remove the canner lid, and let jars rest in the canner for 5 minutes before lifting them out. Cool undisturbed for 12–24 hours, then check seals.

Serving Ideas

We originally made these to go with our tea parties, but that’s just the beginning:

• Salads: Toss mixed greens with raspberry vinaigrette or balsamic, add a few orange slices, and finish with candied walnuts or crumbled goat cheese.
• Desserts: Layer on pound cake, cheesecake, or vanilla ice cream.
• Breakfast: Spoon over yogurt, oatmeal, or pancakes, and drizzle with a little extra syrup.
• Drinks: Stir a spoonful of syrup into hot tea or add to sparkling water.

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