Day 52: Honey Orange Slices

Honey Orange Slices  
Day Fifty-Two (11.07.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 4 x half-pints (4 cups)
Recipe Source: Ball Complete Book of Home Preserving
These jars are the first in this challenge that I have really focussed on presentation of the produce - the rings of orange make it look quite nice. Does take a few extra minutes to layer and remove bubbles but I'm proud to show these on my canning shelves with the other goodies :(^_^):

Wash and Prepare Oranges
Firstly you want to wash the oranges, rubbing the skin to remove any dirt and carefully cut away any blemishes. As we're using the whole orange, peel and flesh, you want it to look nice. Slice the oranges in half, remove the centre and slice into half circles, removing any seeds. 
Soften Orange Slices
Place the sliced orange pieces into a medium-sized stainless steel pot, cover with water and bring to a simmer, simmering for about 15 minutes until the peel is soft and tender. Handle orange slices carefully as we want them to maintain the semi-circular shape as much as possible. Drain.
Make Syrup for Glaze
Simmer the sugar, honey and lemon juice in a stainless steel pot until the sugar has dissolved. Add the spices (cinnamon, cloves and allspice tied into a cheesecloth bag) and orange slices. Stir gently and bring to a simmer, stirring occasionally while it cooks for about 45 minutes or so. Remove the spice bag and allow to cool for a few minutes.
Prepare Jars
Pre-heat half-pint jars in boiling water for 10 minutes and the rings/seals in simmering water for 10 minutes. Using a pair of tongs, remove orange slices one at a time and layer into jars - or spoon into jars with a slotted spoon if you want it to look more "organic" :(^_^): Leave just over a 1/2 inch (1cm) headspace, add syrup to 1/2 inch (1cm) headspace and remove any bubbles. Add extra syrup if required to maintain the 1/2 inch headspace. Double check for bubbles before adding seals and rings, tightening to fingertip tight.

Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day check seals (shouldn't flex when pressed), remove bands, label and store in a cool, dry, dark place for up to 12 months. I made 4 x half-pints using this recipe.   
2 1/2 pounds (1.14 kg) oranges
1 1/4 cups white sugar
1 1/4 cups honey
3 tablespoons bottled lemon juice
12 inches (30cm) cinnamon stick, broken into 1 inch (2.5cm) pieces
1 1/2 teaspoons whole cloves
1 1/2 teaspoons allspice
Why not try making a few jars of Honey Orange Slices, the Ball Complete book says it is nice in a salad with candied walnuts and a raspberry vinegar. Sounds pretty yum! :(^_^):

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