Rinse oranges in hot water and grate about 3 tablespoons of zest. Combine zest with boiling water and simmer for about 3 minutes. Drain in a colander and rinse in cold water, drain well again.
Peel oranges carefully, removing as much pith as possible. Slice crosswise into about 1/2 cm (approximately 1/5 inch) slices. Combine sugar with cane sugar syrup, honey and 200 ml (approximately 3/4 cup) of water and bring to a boil. Add zest and simmer for about 5 minutes on medium heat.
Toast pistachios in a dry pan. Arrange orange slices, mint leaves, pistachios and zest in prepared jars, top with syrup and seal well. Serve as needed.