Sara Bradley’s Smoked Orange Marmalade

Preparation

Peel oranges with a peeler, leaving as much pith attached to rind as possible. Slice peels thinly, about ⅛ inch, and set aside. 

Segment the centers of the oranges, keeping only the flesh and juice. Roughly chop and remove seeds.

Mix orange peel, orange segments, and 2 cups of sugar in a non-reactive metal container. 

If using a pit, smoke over hickory for 1 to 2 hours at 250 degrees. If using an electric smoker, smoke oranges and sugar twice, using ½ cup of chips each time, at 250 degrees, for 20 minutes each time. You can also build a smoker on your grill or stovetop.  

While oranges are smoking, slice the lemon and Meyer lemon ⅛ inch thick. Discard seeds.

Mix smoked oranges and juices with lemons, water, and remaining sugar in a large, heavy-bottom pot. Bring to a boil and simmer for 40 to 45 minutes or until fruit has a jelly-like consistency. 

Cool and store in airtight container. It will keep for months in the fridge.