about 5 oranges per quart jar
1 1/4 cups sugar
5 1/2 cups water
1/2 to 1 teaspoon of honey
Peel, seed and segment oranges. Place segments in a quart jar, packing firmly, but not tightly. Mix sugar and water in a saucepan until sugar is dissolved and mixture is just under the boiling point. Add in 1/2 to 1 teaspoon of honey. It’s better to add a small amount and taste the mixture and then add more if you want a stronger Honey flavor. Let simmer for about 5 minutes. Ladle about 1 cup of syrup into the jar and wait a minute for the jar to come up in temperature. This is to avoid having the jar crack. When you can feel that the jar is hot, ladle more syrup into the jar, leaving about 1/4″ head space. Use a non-metal utensil to burp the jar. (running it along the inside edges, pushing back the fruit slightly so that air bubbles can escape.) Ladle in more syrup if needed. Wipe the rim of the jar and seal it up with a lid and ring.
Place in the refrigerator after the jar has cooled. These are VERY good if you heat them back up before eating. If you’d like, you can slice each orange segment cross-wise to blend the flavors more. Personally, I love the orange flavor of the fruit with the sugary-honey flavor of the syrup.
The syrup will just about fill 2 quarts, but if your oranges are small, you might need to make more syrup.