Step 1

Peel the oranges and remove as much white membrane as possible.  Divide oranges into sections, or leave very small clementines and tangerines whole if desired.

Step 2

Pack oranges tightly into canning jars, leaving at least 1/2 inch headspace.

Step 3

Bring water and sugar to a boil in a saucepan and stir to dissolve sugar.

Step 4

Pour boiling sugar syrup over oranges, leaving 1/2 inch headspace.  Seal with 2 part canning lids.

Step 5

Process in a water bath canner for 10 minutes below 1000 feet (both pints and quarts).  Increase time to 15 minutes for 1000 to 6000 feet in elevation.