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.
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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.
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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 special canning jars, lids, and rings (read more about canning 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.
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.)
🍅 Safety First!
Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.
- Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
- Altering ingredients may change the recipe’s pH, posing a safety issue.
- Use the proper jars and lids. Never reuse lids, with the exception of the Tattler or Harvest Right hard plastic lids that are intended for such a purpose.
- For more on canning equipment, please go here.
- Want to learn more? The National Center for Home Food Preservation is the go-to resource for safe canning information.
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 dough in place of vanilla
Related: Homemade Triple Sec: Indulging in Citrus Season
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Tangerine Syrup
Ingredients
- 3 cups granulated sugar
- 1 cup water
- 6 cups tangerine juice
Instructions
How to make simple syrup
- Combine the sugar and water in a heavy sauce pan and cook over low heat until sugar dissolves.3 cups granulated sugar, 1 cup water
- Raise heat to medium and bring syrup to a boil.
- Once the liquid boils, reduce heat and maintain the liquid at a low boil for 5 minutes. Stir occasionally to prevent scorching.
- Add the tangerine juice and return to a boil.6 cups tangerine juice
- The mixture will foam a bit on the surface; use a spoon to skim that off.
- Remove pot from heat. Cool syrup and ladle into airtight containers.
- Store in the refrigerator for up to three months, or process as follows.
CANNING TANGERINE SYRUP
PREP FOR CANNING
- 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.
- Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- 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
- Ladle hot syrup into quarter-pint, half-pint, or pint sized canning jars, leaving 1/4" head space. A canning funnel makes this easy.
- Wipe jar rims to remove any syrup that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- 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.
- Process for 10 minutes 0-1,000 feet altitude; 15 minutes 1,001'-6,000' altitude; 20 minutes over 6,000'.
- Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
- 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).
- 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.
Flavor is great, but I was hoping for more of a syrup consistency. This is very fluid but still looking forward to using and gifting.
It’s meant to be more liquidy to be used in flavoring drinks and other recipes, I hope you enjoy it!
Too many sugar in this recipe, I suggest you to use 1:1 proportion to sugar:juice and the zest from 2 fruits to bright up the fruit scent and flavour, just strain it in the end… Cheers!
the recipe is 6 c sugar and 3 water & 6 c juice that’s less sugar than 1:1
but yes your right the peels with their oils brighten & heighten.
In the recipe notes I mention how to make it less sweet, you could try that! 🙂
I have 60 year old citrus trees that ripen just when the season is completely over and anything remotely connected to citrus is coming out of everyone’s ears. Still, I do a lot of preserving: Moroccan spiced lemons in olive oil, qumquat chutney which is great with chicken and lamb, limoncello, lemon curd, lots of marmalades with whiskey or rum and ginger and a brilliant dessert made of eggs, lemons, sugar and gelatine (that’s not a preserve. How did it get in here?) – even if I don’t use it all they’re great for gifts. I’ve been meaning to buy a soda maker for a while. Your idea of clementine syrup is great. I’ll go for more fruit vs. sugar and add a lemon for some zing. If you’re interested in Middle Eastern citrus recipies, let me know!
I love your blog. Thank you so much.
“Little House Living” has a great recipe for canning all those surplus oranges!
try using tangerine peel instead of the “go-to” orange peel in recipes..it outshines orange peel by a mile. i made some waffles with chopped tangerine peel, dried cranberries, and toasted walnuts and they were out of this world….
Two of our citrus trees are already dripping with fruit. We make a lot of orange juice- we even bought an electric citrus juicer- because it uses up a LOT of fruit in a short amount of time. I’ll have to try some of this syrup, too!
Tangerine-grapefruit does sound good, Casey. Just rediscovering the joys of ruby red grapefruits at this time of year
That looks like a lovely gift, Kris. I am picturing it with a pretty bow!
Very cool! Growing up and living in northern Michigan, citrus preserves are not my usual m.o. But I could probably come up with an apple or cherry preserve recipe or two.
Thinking of all the crates of tangerines I’d need to buy to make this. How fortunate to be able to use the neighbor’s surplus! I would make this in a minute if I could. Love tangerine flavor. We also celebrate the holiday with the joy of tangerines.
This sounds like a simple syrup recipe, right? There are so many possibilities with this. What about watermelon–do you think that would work? Or grapefruit. I’m with you–I like things on the tart/sour side.
Ooooh, or tangerine-grapefruit syrup! Best of all worlds!
This looks absolutely wonderful. I wish we had citrus here.
I made mint jelly one and we didn’t eat it either. We don’t eat lamb and I just couldn’t find anything to put it on. I tried it once as the center in chocolate thumbprint cookies, but found it too sweet and not minty enough. I’ve never canned citrus. We used to live in FL and had citrus trees. My favorite way to keep them was to just straight-up juice them and freeze the juice in portion sized bags.
This really sounds wonderful! We are craving citrus out here this time of year!