Turn your leftover Sukkot etrogs into preserves or jam to last the whole year.
Delicious on fresh baked scones.
- Cook Time
- Prep Time
- 1 etrog
- 3/4 cup Sugar
- 6 cups Water
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.