After the Hebrew holiday Succoth, families everywhere will have an extra etrog which can make a delicious jam. Just make sure the etrog is organic so you will avoid eating unwanted pesticides. Since the etrog is not normally cultivated for eating there are no limits on the pesticides that are used on the fruit.
Here’s Green Prophet’s tried, tested and try recipe that we come back to every year so you can make your own etrog jam.
Ingredients for etrog (esrog) jam:
- 1 etrog (citron)
- 6 cups water
- 3/4 cup sugar
Method for making etrog jam
Slice and remove as many seeds from the etrog as possible. Try slicing the etrog 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 one hour for this step. It can be tedious but the results will be worth it.
Chop the etrog fruit into very small pieces, including the peel, consider using a food processor like a Vitamix for this step.
Cover cut up etrog 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 because if you skip them the finished product will be bitter!
Cover your beloved etrog fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for one 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.
Now that the etrog is eaten…