After I wrote a post on making etrog jam last week, I have noticed that a lot of people are coming to this site searching for a recipe for etrog jam. I didn’t give the recipe in my previous post, so here it is.
The things you need are:
- 4 average sized etrogim
- 1 smallish lemon
- 1kg white sugar
First scrape the etrogim with a fine potato peeler in order to remove the colored part of the skin. If you have a bumpy etrog, you will not be able to do this entirely but do your best. Next, cut the etrogim into pieces and scoop out the innards. I cut each one into eight equal parts (half, quarter and then once again). Now take the bits of peel you have left, cut them into thin strips and put them in a saucepan. When you’re finished, squeeze the lemon, pour the juice in and add the sugar. Mix the mixture up, cover and leave to stand overnight.
After a few hours you should notice that the sugar has all liquified. The next day bring the mixture carefully to the boil making sure not to burn the sugar. Keep it boiling for about half and hour. When it is ready the syrup should be a golden brown.
Pour the hot syrup into clean, dry jars (I got three jars full from the recipe) and close them tight. You may want to add about 10cc of boling water to each jar to dilute the syrup a bit as it is rather thick when it cools down.
The final product is a thick etroggy syrup and tastes amazing.
Note that the recipe is based on one that appears in “HaMitbah Shel Sari Ansky” (“המטבח של שרי אנסקי”) by Sari Ansky published in Hebrew by Modan. You can buy it here. The book is full of recipes for jams pickles and other great things to do in the kitchen.