Etrog Preserves

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Etrog Preserves

Turn your leftover Sukkot etrogs into preserves or jam to last the whole year. 

Delicious on fresh baked scones

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Ingredients

  • 1 etrog
  • 3/4 cup Sugar
  • 6 cups Water

Preparation

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.