Ingredients for etrog (esrog) jam
- 1 etrog (citron)
- 6 cups water
- 3/4 cup sugar
Slice and remove as many seeds as possible. Try slicing the long way into eighths to get seeds out as efficiently as possible. There are a LOT of seeds in an etrog so allow at least 1 hr for this step.
Chop the etrog fruit into very small pieces, including the peel, consider for this step using the food processor.
Cover fruit with water and refrigerate for at least 12 hours. Next, bring everything to a boil, and simmer uncovered for 20 minutes. Drain fruit.
Cover fruit with water and simmer again for 20 minutes, then refrigerate everything for at least 12 hours. Drain. Cover fruit with water and simmer uncovered again for 20 minutes. Drain fruit.
(These steps are important since if you skip them the finished product will be bitter!)
Cover fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for 1 hour. Be careful here, if you leave it for a minute it can burn on the bottom. If it does burn, do not stir up the burned parts into the jam. Dump the stuff into a clean bowl, wash out your pot, put the jelly back in and continue.
Taste to see if you need to add more sugar. Continue simmering for ½ hour or more. The temperature should be 220º–222º, the water should be syrupy and the fruit should be clear-ish.
It should cool and congeal, if it is still runny some people add ¼ – ½ cup of orange marmalade per quart to add “pectin” and cook 15-20 minutes more. Personally, I think that however it comes out is nice.
Want more jams and preserves? See Green Prophet’s irresistible recipes for jam and cucumbers:
(This post was updated from 2008)