Jarred spicy mandarin oranges are great to make in the Winter months. The citrus and spices combined taste delicious.
Overwhelmed about jarring?
Some people are overwhelmed about the idea of jarring foods. But if you follow the steps, it is really fairly easy, and mildly time consuming. If you have never jarred before, this is a great recipe to start with. Here is what you will need.
Spicy Mandarin Oranges – Tools
- 4 – pint sized mason jars. There are 16 ounces in a pint.
- 1 large pot that can fit the 4 jars.
- Butter knife
- Pyrex 4 cup pouring/measuring cup
Spicy Mandarin Oranges – Ingredients
- About 20 mandarin oranges (5 pounds) – ripe
- 4 cups of filtered water
- 3 ounces of honey
- 1 tsp of dried crushed red pepper spice
- 4 large slices of fresh ginger
- 1 tsp of dried coriander spice
- 4 dried bay leaves
- 20 dried green cardamom pods
- 16 dried cloves
- 24 dried juniper berries
- 16 dried allspice balls
- 1 tsp of sea salt
Spicy Mandarin Oranges – Instructions
- First, sterilize your 4 mason jars and lids by placing in a large pot with water. Boil 10 minutes. Remove from heat. Careful not to burn yourself.
- Next, place all ingredients EXCEPT the mandarin fruits in a pot and bring to a boil. Reduce heat and simmer 45 minutes. This is the liquid you will be pouring over your mandarin slices.
- While your spices are simmering, prepare your mandarin oranges. Peel, remove seeds, and remove any rind and white stringy pieces. Section into quarters. Place mandarin oranges in jars. Fill to 1 inch below the top of the lid.
- Once the liquid you have been heating is ready, pour it over the mandarin slices in the jars. Leave a 1/2 inch of air space at the top of each jar.
- Use the butter knife to remove air bubbles. Do this by slowly running the knife around the inside perimeter of each jar a few times. Add a little more liquid to each jar if needed, to only have 1/2 inch air space at the top of each jar.
- Then, wipe the rim of each jar. Place the lids on each of the jars. Then screw on bands. Make it tight, but do not overly tighten.
- In a large pot, place the 4 jars. Pour over hot water until jars are just barely covered. Bring to a boil; boil for about 10-15 minutes.
- Finally, remove from heat and allow to cool 12 hours. Store in cupboard. This recipe lasts about one year.
NOTE: When eating these yummy mandarin oranges, do not eat the spices.
By: Kathy Sadowski