Bottle up some sunshine and store it for the dreary winter days ahead! This citron and quince marmalade is delightful and worth the effort!

Directions

Prepare the Marmalade

1. Soak etrog for one week, changing water daily.

2. Slice etrog and remove seeds. Place etrog slices in pan with water to cover. Bring to a boil. Drain. Repeat three to four times.

3. In small saucepan, bring sugar and water to a boil. Cook until sugar is dissolved. Pour over etrog, cover pot, and let stand at room temperature overnight.

4. Add quince to etrog. Cook for two to three hours or until liquid is absorbed.

5. Add lemon juice 10-15 minutes before done.

Credit

Photography and Styling by Elazar Klein Studio

Recipe tags

Citron Citrus Etrog Fruit Jam Jewish foods Marmalade Preserves Quince Succos Sukkos Traditional Tu b'shevat Tu b'shvat Tu bishvat

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Fran Pechenick

1 month ago

How should the pectin from the etrog seeds be incorporated into the jam?

Avigael Admin

Admin

Reply to Fran Pechenick

1 month ago

Mix pectin with 1/4 cup sugar. Add the sugar, pectin & marmalade and simmer. There has to be the right concentration of sugar to become jelly, so if you put in more water or less sugar it takes longer to boil down.