Make this Easy and Delicious Tangerine Syrup! (2024)

This delicious and easy to make tangerine syrup is great to have on hand for adding instant flavor to recipes and drinks. Keep it refrigerated, or for longer storage, can it using a water bath process.

If you’ve got plenty of tangerines, make up a batch of this marmalade, too!

This easy simple syrup calls for just two ingredients — three, if you count the water required. It’s a perfect way to stretch the flavor of citrus season.

Making Tangerine Syrup

You have two options when making this syrup. You can simply store it in the refrigerator and use it as you need it; it will last a couple months in the fridge. Or you can process it using the water bath canning method. This allows you to store the tangerine syrup at room temperature in your pantry. It will be shelf stable for up to a year. You’ll find full instructions for both in the recipe card below.

Be sure to try this delicious peach syrup when summertime fruit is at its peak.

Ingredients

Tangerine juice — The number of tangerines required to make 6 cups of juice will vary a bit based on the juiciness of the fruit you use. You’ll need about 5-7 pounds of fresh tangerines.

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.

Start by heating the sugar with water until it boils, then add the tangerine juice to the hot sugar mixture. Return the liquid to a boil and boil for one minute.

The mixture will foam a bit on the surface; use a spoon to skim that off.

If you’ll store this simple syrup in the refrigerator, allow it to cool and transfer to an airtight container.

If you’d like to make a shelf stable product, transfer the hot syrup immediately to canning jars and follow the process outlined below.

Canning tangerine syrup

You’ll need specialcanning jars, lids, and rings(read more aboutcanning equipment here) to make this syrup shelf-stable, but the process isn’t difficult.

Once the jars are filled, you’ll process them in a water bath. What this means is you’ll put the filled and sealed jars of simple syrup into boiling water and heat them for ten minutes. This assures that the jars will seal well.

Hot tip:Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.

Remove the jars to a towel-covered countertop and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)

Remove the ring from each sealed jar, rinse to remove any residue, and store (without the ring) in the pantry.

How to use homemade tangerine syrup:

• Add it to sparkling water for a citrus-y soda
• Make a marinade
• Sweeten granola
• Stir some into salad dressing (this would be especially good in an Asian sesame dressing)
• Mix into sugar cookie doughin place of vanilla

Related:Homemade Triple Sec: Indulging in Citrus Season

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Tangerine Syrup

Yield: 6 cups

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This tangerine syrup recipe calls for fresh tangerines. Make up a batch when citrus is in season and you can enjoy it for months!

Ingredients

• 3 cups granulated sugar
• 1 cup water
• 6 cups tangerine juice

Instructions

How to make simple syrup

1. Combine the sugar and waterin a heavysauce pan and cookover low heat until sugar dissolves.
2. Raise heat to medium and bring syrup to a boil.
3. Once the liquid boils, reduce heat and maintain the liquid at a low boil for 5 minutes.Stir occasionally to prevent scorching.
4. Add the tangerine juice and return to a boil.
5. The mixture will foam a bit on the surface; use a spoon to skim that off.
6. Remove pot from heat. Cool syrup and ladle into airtight containers.
7. Store in the refrigerator for up to three months, or process as follows.

CANNING TANGERINE SYRUP

PREP FOR CANNING

1. Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
2. Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
3. Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.

CANNING THE SYRUP

1. Ladle hot syrup into quarter-pint, half-pint, or pint sized canning jars, leaving 1/4" head space. A canning funnel makes this easy.
2. Wipe jar rims to remove any syrup that may have spilled. A clean rim is essential to a good seal.
3. Set jar lids in place. Screw bands on finger tight.
4. Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by two inches. The water will cool somewhat in reaction to the addition of the jars. Return the water to a boil and then set the timer.
5. Process for 10 minutes 0-1,000 feet altitude; 15 minutes 1,001'-6,000' altitude; 20 minutes over 6,000'.
6. Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
7. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
8. Remove rings and wash outsides of jars. Store in a cool, dry place.

Notes

The number of tangerines required to make 6 cups of juice will vary a bit based on the juiciness of the fruit you use. You'll need about 5-7 pounds of fresh tangerines.

This recipe tested at 4.0 pH, making it safe for water bath canning.

The syrup may separate in storage; simply shake it before pouring it.

Nutrition Information:

Yield: 30Serving Size: 2 tablespoons
Amount Per Serving:Calories: 71Unsaturated Fat: 0gCarbohydrates: 18gSugar: 18g

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Originally published December 2011; this post has been updated.