• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Processing Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Difficulty: Easy
• Yield: 6 pint jars
• Cuisine: American
• Method: Water Bath Canning

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Ingredients

• 5 pounds (2.3 kg) fresh ripe tangerines
• 5 cups water
• 2 cups granulated sugar (for a light syrup)
• 2 tablespoons bottled lemon juice (optional)
• Clean water for the water bath canner

Optional Syrup Alternatives

• Unsweetened white grape juice
• Apple juice
• Extra-light syrup (1 cup sugar to 5 cups water)
• Medium syrup (3 cups sugar to 5 cups water)

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Equipment Needed

• Water bath canner
• Canning rack
• Six sterilized pint jars
• New canning lids
• Canning bands
• Jar lifter
• Canning funnel
• Bubble remover or plastic spatula
• Ladle
• Large saucepan
• Clean towels

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Instructions

Step 1: Prepare the Jars

Wash jars, lids, and bands thoroughly in hot, soapy water.

Sterilize the jars according to safe canning practices and keep them warm until ready to fill.

Heat the lids according to the manufacturer’s instructions.

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Step 2: Wash and Peel the Tangerines

Wash each tangerine thoroughly under cool running water.

Peel carefully and remove as much of the white pith as possible.

Separate the fruit into individual segments.

Remove seeds if present.

For the highest-quality canned fruit, gently peel away the thin membrane surrounding each segment, although this step is optional.

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Step 3: Prepare the Syrup

In a large saucepan combine:

• Water
• Sugar

Bring to a gentle boil while stirring until the sugar completely dissolves.

If desired, stir in the bottled lemon juice.

Keep the syrup hot but do not allow it to boil vigorously once dissolved.

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Step 4: Pack the Jars

Using a canning funnel, fill each hot jar with tangerine segments.

Pack them firmly but avoid crushing the fruit.

Leave ½ inch headspace at the top.

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Step 5: Add Hot Syrup

Carefully pour the hot syrup over the fruit.

Maintain ½ inch headspace.

Slide a bubble remover around the inside of each jar to remove trapped air.

Add more syrup if necessary.

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Step 6: Seal the Jars

Wipe jar rims with a clean damp cloth.

Place lids on jars.

Tighten bands until fingertip-tight.

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Step 7: Process

Place jars into the boiling water bath canner.

Ensure water covers the jars by at least 1 inch.

Process:

• Pint jars: 15 minutes
• Quart jars: 20 minutes

Adjust processing times if required for your altitude by following current home canning guidelines.

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Step 8: Cool

Remove jars carefully using a jar lifter.

Place them on a towel-lined countertop.

Allow jars to cool undisturbed for 12–24 hours.

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Step 9: Test the Seal

After cooling:

Press the center of each lid.

A properly sealed lid should not flex.

Remove the screw bands, wipe jars clean, label with the date, and store.

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Tips for Success

• Use ripe but firm tangerines.
• Remove excess pith for the sweetest flavor.
• Always use new canning lids.
• Keep jars hot before filling.
• Avoid overpacking the fruit.
• Remove air bubbles before sealing.
• Follow safe canning procedures and adjust processing times for your altitude.

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Flavor Variations

Vanilla Tangerines

Add ½ teaspoon vanilla extract to the syrup after removing it from the heat.

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Honey Tangerines

Replace half of the sugar with mild honey.

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Cinnamon Citrus

Add one small cinnamon stick to each jar.

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Ginger Tangerines

Simmer a few slices of fresh ginger in the syrup, then remove them before filling the jars.

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Mixed Citrus

Combine tangerines with orange, mandarin, or clementine segments for a colorful blend.

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Serving Suggestions

These homemade canned tangerines are delicious served with:

• Greek yogurt
• Cottage cheese
• Pancakes
• Waffles
• French toast
• Oatmeal
• Ice cream
• Cheesecake
• Sponge cake
• Pavlova
• Fruit salads
• Green salads with walnuts
• Smoothie bowls
• Chia pudding

They also make a refreshing snack straight from the jar.

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Storage

Store sealed jars in a cool, dark pantry.

Properly processed jars maintain their best quality for up to 12 months.

Once opened, refrigerate immediately.

Consume within 5 to 7 days.

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Freezing Alternative

If you prefer not to can:

• Pack peeled tangerine segments into freezer-safe containers.
• Cover with juice or light syrup.
• Freeze for up to 10 months.

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Frequently Asked Questions

Can I use mandarins?

Yes. Mandarins, clementines, and similar citrus fruits can be canned using this same method.

Do I need sugar?

No. Sugar is optional for safety. You may can tangerines in water or 100% fruit juice instead, although the texture and flavor may differ slightly.

Why remove the membranes?

Removing the membranes creates a more tender texture and reduces bitterness, especially during long-term storage.

Can I use frozen fruit?

Fresh fruit is recommended for the best texture and appearance after canning.

How can I tell if a jar has spoiled?

Discard the contents without tasting if a jar has a bulging lid, broken seal, leaking liquid, mold, unusual discoloration, or an off odor.

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Nutrition Information

Approximate values per ½-cup serving (packed in light syrup):

• Calories: 115
• Protein: 1 g
• Fat: 0 g
• Carbohydrates: 29 g
• Dietary Fiber: 2 g
• Sugars: 25 g
• Sodium: 0 mg
• Vitamin C: 45% Daily Value
• Potassium: 180 mg
• Calcium: 3% Daily Value
• Iron: 2% Daily Value