Etrog Jam
I just spent the morning turning my etrog into jam. This is my second year doing this and I think it came out much better than the last time. I ended up with more jam and fewer solid bits left in it! I used a recipe I found on-line at CyberKitchen.com:
Posted by : YitzyThe recipe works pretty well, but I recommend slicing the etrog and lemon almost paper thin to ensure than as much of the peel dissolves as possible.Here is a recipe for making a jam from your Esrogim (citrons). It comes
from "The Heimishe Kitchen" cookbook.
Soak the Esrog for 1 week in water, changing the water daily.
Slice unpeeled Esrog very thinly, and remove seeds.
Boil in water, change water, and repeat twice more.
Add:
4 cups quince apples peeled and cut up
1 lemon thinly sliced
2 lbs sugar
water just enough to cover fruit
optionally add 5 or 6 whole cloves
Cook for about 2 hours until it becomes a clear syrup.
Store in a covered jar for a few weeks.
As an added bonus, you can let it "jellify" (or age) until Tu B'shvat,
where it becomes an unusual fruit marmalade to celebrate with.
2 comments:
I've never heard of etrog. Boy do I have a lot to learn. When I was in college I got to experience a little bit of good Jewish cooking when I was friends with a girl named Lena. It was an interesting family! Lena was Jewish, her mom was Jewish, but her dad was athiest!
Someday I might have to find a way to try this jam. The contents sound good, if only I could know what an etrog is!
Stacey - an etrog is a middle eastern cirus fruit. They look like a large wrinkled lemon & taste a bit like a cross between a lemon and an orange. We use them during the rituals of the holiday of Sukkot (along with three branches known collectively as a lulav). Since they're used in a holy ritual its not proper to just dispose of them, so some--like myself--will use the etrog to make a jam, so that we are still putting it to use.
You can learn more about Sukkot @ http://www.jewfaq.org/holiday5.htm
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