Canning Oranges

home canned oranges

Enjoy home canned citrus (without the lye bath of commercial oranges). Sweeten a little, or a little more – your choice.


Units Scale
  • 34 pounds oranges (we used clementines)
  • 2 1/4 cup sugar and 5 1/4 cups water for light syrup (see notes below)
  • Pectinex Ultra SP-L (optional)


If using Pectinex:

Peel the oranges and separate the segments. Place the peeled orange segments into cool water with Pectinex added. Use a ratio of 1/4 – 1/2 teaspoon (1-2 g) Pectinex to one quart (one liter) of water.

Let the orange segments sit for a few hours or overnight, and then rinse them clean. 

If not using Pectinex, peel and segment oranges and remove as much white pith as possible.

  1. Fill your canner and heat the water. Prepare jars and lids. Dissolve sugar (or honey) in water to make a simple syrup and bring to boil.
  2. Pack orange segments into jars and cover with hot syrup, leaving 1/2 inch headspace.
  3. Remove air bubbles with chopstick or bubble remover. Wipe rims and place on jar lid and ring.
  4. Process in a water bath canner or steam canner for 10 minutes. Adjust processing time as needed for higher altitudes. (15 minutes for 1001 – 6000 ft, 20 minutes for above 6000 ft.)
  5. Turn off heat and let jars rest in canner for 5 minutes. Remove jars from canner and place on a towel on the counter top to cool completely.
  6. After jars have cooled, remove rings and check seals. Date and label jars and store in a cool, dark location. For best quality, use within one year.


Granulated sugar syrup proportions

  • Extra light syrup = 1 1/4 cups sugar and 5 1/2 cups water
  • Light syrup = 2 1/4 cup sugar and 5 1/4 cups water
  • Medium syrup = 3 1/4 cups sugar and 5 cups water

Honey syrups

  • Light honey syrup = 1 1/2 cups honey and 4 cups water
  • Medium honey syrup = 2 cups honey and 4 cups water

Keywords: oranges, citrus