Score orange into wedges and peel off strips. If pith is extra thick, remove any excess so peel is approximately 1/4″ thick. Slice crosswise into 1/4″ wide slices. Optionally, soak peel overnight in water, or pre-boil in one or two changes of water to soften and remove excess bitterness.
If water-bath canning, set up your canning pot filled with water (water should fill at least an inch over height of jars). Wash jars and lids in hot soapy water and submerge jars in canning pot to come up to temperature (ideally the water should be just about boiling by the time the orange peel is done).
Combine sugar, water, and honey in a saucepan set over medium heat. Once sugar is dissolved, add orange peel. Bring to a simmer and cook until syrup reaches 230ºF, about 50 minutes, keeping stirring to a minimum to prevent crystallization.
Dissolve citric acid in 2 tablespoons water and orange blossom water (if using). Stir into the saucepan once syrup comes to temperature then remove from heat.
Remove peels with a slotted spoon and divide among washed and sterilized jars, distributing evenly among 3 6oz jars or 2 8oz jars. Fill jars with syrup, ensuring peels are completely submerged, leaving 1/4″ headspace; wipe rims and secure lids.
Process in a boiling water bath for 10 minutes; remove from heat and let sit for 5 minutes, then remove from water bath and let sit at room temperature for 24 hours before moving.