We’re so excited because 1) it’s officially spring, and 2) we’ve got a delicious collaboration with Big Easy Bucha to usher in all the spring vibes! We’re big into kombucha over here and always trying to give our gut some extra love. Have you tried it before? They’ve got all kinds of delicious flavors at Publix like strawberry + honeysuckle, pineapple + elderflower, blueberry + mayhaw, plus more! We’ve been huge fans of Big Easy Bucha for a while now, and it turns out, the feeling is mutual!
So we’ve come together to give you a delicious collaboration preserve using only THREE ingredients: mandarins, kombucha, and honey! After drinking some Streetcar Sipper kombucha made with satsumas (mandarins), we knew we had to pair it with fresh mandarins! We’ve preserved them in a light honey-kombucha syrup, and we promise you won’t want to stop popping these gems in your mouth. They’re a little sweet, a little tart, and a whole lotta fresh! We also used local honey from our friends at Queen & Colony. It’s important to use local honey not only because it’s better for you, but also that is just tastes SO much better. We can actually taste the kombucha, honey, and mandarins in each bite.
We love having preserved fruit around for all kinds of purposes like snacking, topping yogurt, ice cream, pancakes and more!
Ok, let’s get to canning! (This recipe can also be made as a fridge pickle which requires no canning, but a little bit more patience waiting for the flavors to infuse.)
Honey Bucha Mandarins
Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)
In each jar:
• mandarin orange wedges (peel, separate, and pull off the pith from a bag of mandarins)
Instructions for canning (see below for Quick Fridge Recipe):
1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
3. Mix syrup ingredients listed above into a non-reactive sauce pan and bring to a boil.
4. While waiting, add the mandarin wedges into each jar. You may find that a bag of mandarin oranges fills 3 jars, it just depends on the size of the mandarins. If you fill 3 jars, add half of what is listed above extra to your syrup mixture while its coming to boil.
5. Once syrup comes to a boil take it off the stove and stir for a minute.
6. Place the canning funnel on your first jar and ladle in syrup leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.
7. With a damp cloth or paper towel wipe the rim of each jar.
8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.
9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.
11. Put lid on and process jars for 10 minutes.
12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.
13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.
Quick Fridge Pickle Version:
Follow all instructions above from steps 2 to 8, then:
Allow to cool over night on the counter and date the jars.
Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum flavor infusion.
P.S. We’ve got a juicy giveaway happening TONIGHT on Instagram! Don’t forget to head over an enter to win!
Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!