1/1 Photo of Sunny Southern Preserved Oranges
Mama's Kitchen (Hope)'s Note:
After searching Zaar for recipes to use up or preserve a TON of oranges left over from the holidays I could not find anything that would allow me to use them all. So I used the old fashioned way- digging through those index card boxes that are overflowing with clipped and copied and scribbled recipes saved over years and found this easy way to preserve all those fresh oranges in a yummy syrup. I posted the recipe in a small quantity so that you can use the calculator to adjust for larger amounts.
My Private Note
Units: US | Metric
- 1Peel oranges and cut in ½ inch slices.
- 2Place orange slices in a large pot and add 1 cup cold water for each whole orange.
- 3Cover and let stand for 24 hours.
- 4After 24 hours bring to a boil, reduce heat and simmer until tender.
- 5Add sugar and lemon juice and continue to cook until transparent.
- 6Ladle fruit and syrup in sterilized jars and seal.
- 7NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference.
- 8Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace.
- 9Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals.
- 10Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
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Nutritional Facts for Sunny Southern Preserved Oranges
Serving Size: 1 (1104 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 962.2
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 10.0 mg
- Total Carbohydrate 248.4 g
- Dietary Fiber 9.0 g
- Sugars 235.6 g
- Protein 3.6 g