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Candied Orange Peel in Syrup

Pieces of tender, chewy candied orange rind swimming in a thick and sweet sugar syrup, lightly scented with honey and orange blossom water.

Prep Time
45 mins
Cook Time
1 hr
Total Time
2 hrs
Course: Condiments
Cuisine: Italian

Ingredients

  • 2 cups thinly sliced orange peel cut into 1/4" thick slices
  • 2 ½ cups sugar
  • 2 cups water
  • 2 tablespoons light honey or corn syrup
  • 2 tablespoons water
  • ¼ teaspoon citric acid
  • ½ teaspoon orange blossom water optional

Instructions

    Cup of Yum
  1. Score orange into wedges and peel off strips. If pith is extra thick, remove any excess so peel is approximately 1/4" thick. Slice crosswise into 1/4" wide slices. Optionally, soak peel overnight in water, or pre-boil in one or two changes of water to soften and remove excess bitterness.
  2. If water-bath canning, set up your canning pot filled with water (water should fill at least an inch over height of jars). Wash jars and lids in hot soapy water and submerge jars in canning pot to come up to temperature (ideally the water should be just about boiling by the time the orange peel is done).
  3. Combine sugar, water and honey in a saucepan set over medium heat. Once sugar is dissolved, add orange peel. Bring to a simmer and cook until syrup reaches 230ºF*, about 50 minutes, keeping stirring to a minimum to prevent crystallization.
  4. Dissolve citric acid in 2 tablespoons water and orange blossom water (if using). Stir into saucepan once syrup comes to temperature then remove from heat.
  5. Remove peels with a slotted spoon and divide among washed and sterilized jars, distributing evenly among 3 6oz jars or 2 8oz jars. Fill jars with syrup, ensuring peels are completely submerged, leaving 1/4" headspace; wipe rims and secure lids.
  6. Process in a boiling water bath for 10 minutes; remove from heat and let sit for 5 minutes, then remove from water bath and let sit at room temperature for 24 hours before moving.

Notes

  • *Tested at 500 feet above sea level. For higher elevations, adjust your final temperature by subtracting 1 degree F for every 500 feet of elevation. You'll also want to increase your water bath processing time as well.