Making etrog jam is quite labor intensive. I call it a labor of love. Thus I always make enough to share with family and friends. The etrog jam is usually reserved for Tu Bishvat celebrations, when we daven for a nice etrog for the next year.
See more recipes you can make with your etrog after Sukkot:
Delightful Candied Etrog Slices
To keep count of the process I find it helpful to take seven toothpicks, put them on the counter on to the side of the stove and as I finish cooking each time, I put one toothpick on another side, until there are no toothpicks left. That can help keep track of the times that you have cooked the fruit.
I actually freeze it and save it for Tu Bishvat when I put it into small containers and give it to those that have shared their etrogim with me. This is truly a delectable compote for Tu Bishvat, and for variation it is delicious mixed with applesauce.
If you choose to put in quince into your jam, be aware that it will acquire a reddish tinge. For a light-colored etrog jam omit the quince.
Can you use lemon juice from a bottle instead of freshly squeezed? And how much?
I poured the mixture into a container after boiling it for two hours and it turned into a block of sugar anyway I can fix this?
Maybe try boiling it again and for a little longer?
how do you boil it
Do I cook it with the peel or without?
With the feel, just make sure to clean it very well!
The etrogs in the pot float to the surface when boiling. What do I do about that if they are supposed to be fully submerged?
Also should I put the lid on? Recipe doesn’t say. Thanks
It’s ok if they float to the top and yes I would boil them with a lid.
Hard and sticky Why does the jam always turn hard and sticky after it sits for a while? Anything to do to avoid that?
Esrog Jam Recipe calls for Pounds. What are pounds? In the instructions it says that sugar should be added, how much?
Betcha pounds is sugar, but I am confirming for you Sarah.