Select Oranges: Use 3 lbs of small oranges like mandarins. They are ideal for sectioning and fit well in jars.

Peel Oranges: Carefully peel the oranges, removing as much pith (white membrane) as possible.

Remove Pith and Seeds: Use your fingers or a knife to remove remaining pith and any seeds. Pull oranges into sections for easier packing.

Inspect Jars: Check jars for cracks and chips. Wash with hot, soapy water, and rinse well.

Sterilize Jars: Place jars in the canner, cover with water, and bring to a simmer. Keep jars in the simmering water until ready to fill.

Prepare Syrup: In a saucepan, combine 6 cups of water with ¾ cup sugar (optional). Bring to a boil and stir until sugar dissolves.

Pack Oranges: Use a jar lifter to remove jars from the canner. Place a funnel over the jar and pack orange sections tightly inside.

Add Syrup: Ladle hot syrup into jars, leaving ½ inch of headspace.

Remove Air Bubbles: Use a knife or bubble removal tool to release trapped air. Adjust headspace if necessary.

Clean Rims and Seal: Wipe jar rims with a damp paper towel. Place lids on jars and screw rings until fingertip-tight.

Process Jars: Place jars in the canner, ensuring they’re covered by at least 1 inch of water. Bring water to a boil and process for 10 minutes (adjust for altitude as needed).

Cool Jars: Turn off heat and remove jars with a jar lifter. Place on a towel or cutting board to cool for 24 hours. Do not disturb the jars during this time.

Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed. Refrigerate any unsealed jars and consume within 1–2 days.