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Honeyed Citrus

by Ben on May 24th, 2010

This is our adaptation of the Happy Girl Kitchen Honey Orange Slices recipe.

Ingredients

  • 9 cinnamon sticks
  • 1.5 T of cloves
  • 8# of citrus (Navel oranges, Blood oranges, etc)
  • water
  • 9C of honey
  • 1C lemon juice
  • 1C orange juice

Notes

We have mixed up the citrus to primarily be oranges, with some lemons and kumkwats thrown in. Berkeley Bowl is a great place to go to check these things out.

  1. Wash and scrub the citrus. Slice them thin and discard seeds (unless you want to keep them for their natural pectin). Kumquats can easily keep the seeds in since they are so tiny.
  2. In a non-reactive pot, combine the oranges with water to cover. Bring it to boil over a medium heat. Reduce heat to boil genly until peel is tender, about 15 minutes. Drain and set aside.
  3. Add citrus to the honey and lemon juice in a non-reactive pot and add spices. Reduce heat and boil genly until orange slices are well glazed, about 40 minutes.
  4. Prepare the canner and lids. Using a slotted spoon, pack hot oranges into hot jars, leaving slightly more than 1/2 inch headspace. Ladle hot syrup into the jar to cover oranges. Wipe rim and put on lids.
  5. Place the jars in the canner and process for 10 minutes.

Yield: 14 pints or 28 half pints (8oz)

From → Preserves

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