- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Processing Time: 10 minutes (adjust for altitude if needed)
- Total Time: 55 minutes
- Yield: 4 pint jars
- Calories: Approximately 90 calories per serving
Ingredients
- 4 pounds fresh mandarin oranges
- 5 cups water
- 2 cups granulated sugar (for light syrup)
- 1 tablespoon lemon juice (optional, for enhanced flavor)
- Clean water for the water bath canner
Equipment Needed
- Water bath canner
- 4 sterilized pint-sized canning jars
- New canning lids and bands
- Jar lifter
- Canning funnel
- Bubble remover or plastic spatula
- Large saucepan
- Sharp knife
- Clean kitchen towels
Instructions
Step 1: Prepare the Jars
Wash jars, lids, and bands thoroughly with hot soapy water. Sterilize the jars by boiling them for 10 minutes or running them through a dishwasher sterilizing cycle. Keep jars hot until ready to fill.
Step 2: Prepare the Mandarin Oranges
Wash the mandarin oranges well under cool running water. Peel each orange carefully, removing as much of the white pith as possible. Separate the fruit into segments.
For the best texture, gently remove the thin membrane from each segment if desired. Although optional, this creates a more tender finished product.
Step 3: Make the Syrup
In a large saucepan, combine the water and sugar. Bring the mixture to a gentle boil over medium heat, stirring until the sugar completely dissolves.
Add the lemon juice if using and simmer for about 5 minutes.
Step 4: Pack the Jars
Using a canning funnel, loosely pack the mandarin segments into the hot sterilized jars. Leave about ½ inch of headspace at the top.
Carefully pour the hot syrup over the fruit, maintaining the same ½-inch headspace.
Use a bubble remover or plastic spatula to remove trapped air bubbles. Add additional syrup if necessary.
Step 5: Seal the Jars
Wipe the jar rims with a clean damp cloth to remove any syrup residue.
Place the lids on the jars and screw on the bands until fingertip tight.
Step 6: Process the Jars
Place the filled jars into the prepared water bath canner, ensuring they are covered by at least 1 inch of water.
Bring the water to a full rolling boil and process for 10 minutes, adjusting processing time for your altitude according to local canning guidelines.
Step 7: Cool the Jars
Remove the jars carefully using a jar lifter and place them on a towel-lined counter.
Allow them to cool undisturbed for 12 to 24 hours.
After cooling, check that each lid has sealed properly by pressing the center of the lid. It should not flex up and down.
Step 8: Store
Remove the screw bands, wipe the jars clean, label them with the date, and store them in a cool, dark place.
Properly sealed jars can be stored for up to one year.
Once opened, refrigerate and consume within 7 days.
Tips for Success
- Choose firm, ripe mandarin oranges without bruises.
- Remove as much white pith as possible to reduce bitterness.
- Keep jars hot before filling to prevent cracking.
- Always use new lids for reliable sealing.
- Avoid overpacking the jars so the syrup can circulate around the fruit.
- Check seals before storing.
- Discard any jars that fail to seal and refrigerate them instead.
Serving Suggestions
Homemade canned mandarin oranges are incredibly versatile. Try them:
- Mixed into fruit salads
- Served over vanilla yogurt
- Added to green salads
- Spooned over pancakes or waffles
- Mixed into cottage cheese
- Used in cakes and trifles
- Blended into smoothies
- Served with ice cream
Storage
Store sealed jars in a cool, dry, and dark location away from direct sunlight.
Shelf Life:
- Pantry: Up to 12 months
- After Opening: Refrigerate for up to 7 days
Always inspect jars before consuming. If a lid is bulging, leaking, or develops an unusual odor after opening, discard the contents.
Nutrition Information
Per Serving (approximately ½ cup)
- Calories: 90
- Carbohydrates: 23 g
- Protein: 1 g
- Fat: 0 g
- Saturated Fat: 0 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 1 mg
- Vitamin C: 45% Daily Value
- Potassium: 180 mg
- Calcium: 3% Daily Value
- Iron: 1% Daily Value