Israeli Etrog Jam Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 1 Hour 20 Minutes
- Total Time
- 4 Days
- Yield
- 12 Servings
Tools You Will Need:
1 thick bottomed pot
1 medium pot
1 pot
1 tbsp
1 tsp
1 cup
1 medium pot
1 pot
1 tbsp
1 tsp
1 cup
Ingredients:
3 yellow etrogs (citrons)
1 pound sugar
1 pound sugar
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1. Cut the etrogs including peels to thin slices.
2. Place the slices in a medium pot. Cover with water and soak for 3 days.
Each day remove the old water and replace with fresh, clean water. This
is essential for getting rid of the bitterness.
3. On day 4 strain the slices in a colander.
4. Add the etrog slices and sugar to the thick bottomed pot. cook on low
fire until sugar melts.
5. Continue cooking on low fire while stirring from time to time. After 70-
80 minutes the etrog jam should have a jellied texture. If needed, cook
longer until it gels. Store in your refrigerator in glass jar.
2. Place the slices in a medium pot. Cover with water and soak for 3 days.
Each day remove the old water and replace with fresh, clean water. This
is essential for getting rid of the bitterness.
3. On day 4 strain the slices in a colander.
4. Add the etrog slices and sugar to the thick bottomed pot. cook on low
fire until sugar melts.
5. Continue cooking on low fire while stirring from time to time. After 70-
80 minutes the etrog jam should have a jellied texture. If needed, cook
longer until it gels. Store in your refrigerator in glass jar.
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