Turn your leftover Sukkot etrogs into preserves or jam to last the whole year.
Delicious on fresh baked scones.
Etrog Preserves
Servings
Ingredients
- 1 etrog
- 3/4 cup sugar or amount equal to weight of fruit
Instructions
- 1 Rinse the etrog. Cut it lengthwise and slice very thin. Remove any seeds. 2 Soak the fruit overnight in water, making sure to fully cover it. Place it in a pot and bring it to a boil. 3 Remove the etrog and change the water and bring to a boil again. Then remove the fruit and weigh it. Match with an equal amount of sugar (no need for any water). 4 Cook over low flame for about 45 minutes or until it takes on a jam-like appearance.
Okay, thanks for replying.
I haven’t tried either one so I can’t say how it will work
Can I use xylitol or coconut nectar sugar?
It’s possible if sugar cooks longer it is more likely to harden.
I tried the recipe, never having made any preserves before this. It took a long time to thicken, but then after it cooled it hardened up into something that seems like a very sticky cross between honey and toffee – much stiffer than honey (nearly hard) but looking and tasting a lot like it. Did I over cook?
Considering how every man wants a perfect blemish-free Etrog, farmers growing these etrogs use a heavy hand in using pesticides, An etrog is considered a “boutique fruit” which is NOT in the category of edibles. So it’s not one spraying but multiple sprayings as an etrog is NOT considered an edible fruit. With multiple people handling the etrog daily and for hours, I soaked it in cold soapy water for 15 minutes times 2. 11 years ago there was no Covid 19 so this was an added layer of cleaning the etrog. Safety before taste. COMMENT ON RECIPE: Not very clearly written. After the etrog has been sliced it is no longer an etrog but fruit slices. Soak the fruit overnight in water – in or out of the refrigerator?
Yes!
Do we keep the skin on?
Do we keep the skin on.
Seems like you should be able to cut and begin.
My esrog has been soaking for the last week plus, changing the water almost daily. Do I need to cut slices and soak overnight or can I slice and begin?
I’ve been soaking the esrog for the last week plus, and switching the water almost daily. Do I still need to cut slices and soak overnight or can I cut and begin?
When you add the sugar at the end you don’t need any water.
do i cook the etrog with sugar and water? and if so how much water at that point?
I am looking forward to making some of this for Sukkot. Thank you for posting this.