Name: Clementines in Syrup
Total time: 1 d 2 h 45 min
Ingredients: 3 cups water; 3 cups sugar; 4 pounds clementines , peeled and pulled apart into individual segments

Why This Recipe Works

We decided to solve this problem by developing our own preserved sweet citrus segments. Our first decision was to scrap the mandarin oranges for clementines in our recipe because clementines have a longer growing season and wider availability. Clementines are actually a cross between a Chinese mandarin orange and a sweet orange. They are soft and sweet, usually seedless, and make a great snack. We wanted to highlight their natural citrus flavor while keeping the fruit plump and juicy. A syrup of equal parts sugar and water proved to be the perfect base for the fruit. Once the syrup was boiling, the fruit needed just 1 minute to cook in the syrup before being ready to process. Through testing, we found that cooking the fruit for too long turned the clementines mushy, and not cooking the fruit at all left the fruit bitter and chewy.

Before You Begin

When separating the segments, make sure to remove any extra loose white pith.

Instructions

Set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Bring water and sugar to boil in Dutch oven over high heat, stirring to dissolve sugar. Stir in clementines, cook for 1 minute (water will not return to boil), and remove pot from heat.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute.

Using funnel and slotted spoon, gently pack hot clementines into hot jars. Ladle syrup over clementines to cover, leaving ⅔ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on clementines to remove air bubbles, and add extra juice as needed.

For short-term storage: Let fruit cool to room temperature, cover, and refrigerate for 24 hours before serving. (Fruit can be refrigerated for up to 6 weeks.) For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.)