Makes about 3 (8 oz) half pints
You will need:
3 cinnamon sticks broken into pieces
1-1/2 tsp whole cloves
1-1/2 tsp whole allspice
2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)
1-1/4 cups granulated sugar
1-1/4 cups liquid honey
3 Tbsp. lemon juice
3 (8 oz) half pint glass preserving jars with lids and bands
1.) TIE cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
3.) COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.