These canned mandarin oranges preserve peeled citrus segments in a lightly sweetened syrup for fruit salads, yogurt and desserts. Choose firm, ripe fruit and remove the white pith to reduce bitterness. The water bath method below uses the citrus-section guidance from the National Center for Home Food Preservation.
Why You’ll Love This Recipe
Easy to make with simple ingredients
Perfect for preserving seasonal fruit
Control the sweetness of the packing liquid
Customizable sugar level (light syrup option)
Great for snacks, desserts, or breakfast
Ingredients
1.5 kg fresh mandarins
1 cup sugar (200 grams)
1 liter water (about 4¼ US cups)
2 tablespoons lemon juice
Pinch of salt (optional)
Light Syrup Option
½ cup sugar (100 grams)
Equipment
US pint or quart canning jars with proper canning lids and bands
Boiling-water canner or deep pot with a rack and fitted lid
Jar lifter and bubble-removal tool
Clean towel
Spoon or ladle
Instructions
Prepare the Mandarins
Wash the mandarins thoroughly under running water and dry them with a clean towel.
Peel the fruit and separate into segments. Remove as much white pith as possible to avoid bitterness.
For a smoother texture like store-bought canned mandarins, you can remove the thin membrane from each segment (optional).
Make the Syrup
In a large pot, combine water and sugar over medium heat.
Stir until the sugar fully dissolves to create a simple syrup. Use ½ cup sugar for a less sweet packing syrup if preferred.
Add lemon juice and let the syrup boil gently for about 5 minutes, then reduce heat.
Prepare for Raw Packing
Keep the peeled segments uncooked for the raw-pack water bath method. Bring the packing syrup to a boil before filling the jars.
Fill the Jars
Pack the peeled segments into clean, hot canning jars.
Cover with hot syrup, leaving ½ inch (1.3 cm) headspace. Remove trapped air bubbles, recheck the headspace and wipe the rims.
Seal and Process
Fit the canning lids and tighten the bands fingertip-tight, following the lid manufacturer’s directions.
Set jars on the canner rack with at least 1 inch of water above the lids. Start timing when the water returns to a full boil; keep it boiling throughout. For US pint or quart jars, process 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; or 20 minutes above 6,000 ft. If boiling stops, restart the full processing time.
Cool and Store
Turn off the heat, remove the canner lid and wait 5 minutes. Lift jars out upright and leave undisturbed for 12–24 hours. Check the seals before storing.
Store only properly processed, sealed jars in a cool, dry, dark place. Refrigerate after opening. A failed seal means the jar must not be stored at room temperature.
Tips for Best Results
Use fresh, ripe mandarins for the best flavor
Do not overcook to prevent mushy texture
The citrus-section method permits water, citrus juice or syrup as the packing liquid; the listed lemon juice adds tartness.
Use proper canning jars and lids, and follow the complete processing method.
Storage & Shelf Life
For best quality, plan to use properly canned fruit within a year.
Refrigerate after opening
Always check seal before storing
Ways to Use Canned Mandarins
Add to yogurt or oatmeal
Use in fruit salads
Top desserts or cakes
Blend into smoothies
Serve as a fruit snack
Frequently Asked Questions
Can I process every jar for 10 minutes?
No. Ten minutes is the listed time only at elevations up to 1,000 feet. Use the longer time above that elevation, and use the specified US pint or quart canning jars.
Why should I remove the white pith?
White tissue can make canned citrus bitter. Take time to remove it without crushing the segments.
Can I use less sugar?
For the cited citrus-section method, fruit may be packed in water, citrus juice or syrup. Sugar affects sweetness and quality; it does not replace the required heat processing.