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Recipe by Gitta Bixenspanner

Gitta’s Etrog Jam

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Parve Parve
Medium Medium
6 Servings
Allergens

No Allergens specified

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:

Etrog Marmalade

Etrog Liqueur

Delightful Candied Etrog Slices

Fragrant Etrog Cake

Ingredients

Main ingredients

  • 6 etrogim

  • 3 lemons (1/2 a lemon per etrog, in case you want to divide or double your recipe)

  • 2 quinces, cut into small pieces (optional)

  • 2 pounds sugar

Directions

Soak

1.

Right after Succos, soak your etrogim for seven days, changing the water every morning and night.

Boil

1.

When ready to start with the etrog jam, put the etrogim in a pot and totally immerse them in water. Allow water to boil. Once the water has bubbled, cook for 20 minutes and then pour out the water. Replenish the pot with fresh cold water and cook it again, until it boils. Once again, pour out the water and repeat the procedure, until you have cooked the fruit seven times in fresh water each time.  That should help get rid of some of the bitterness.

Tips:

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.

Make the Jam

1.

Meanwhile, juice the lemons and set aside.

2.

Allow the etrogim to cool. Cut them in quarters lengthwise and seed each one of them (there are tons of seeds in each half of the fruit). Cut the etrogim into thin slices, with the peel.

3.

Add the lemon juice along with the quince (optional). Add sugar. Mix thoroughly.

4.

Allow it to cook for two hours on a low flame, so the compote will stay light in color. When flame is too high the color of this dish will turn reddish. Make sure most of the liquid evaporates.

5.

When cool, store in your refrigerator in a glass jar.

Tips:

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.

Notes:

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.
Gitta's Etrog Jam

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Daniel
Daniel
3 months ago

Hi I’ve tried it this year and it came out very watery not a jam consistency what did i do wrong

Avigael Levi
Admin
Reply to  Daniel
3 months ago

How long did you simmer the mixture for? I would suggest to try simmering it for a bit longer and seeing if that helps.

Aaron Kaminas
Aaron Kaminas
7 months ago

Do you purée it at the end?

Avigael Levi
Admin
Reply to  Aaron Kaminas
7 months ago

Nope! Cooking the mixture low and slow should turn it into a jelly consistency.

sarah
sarah
5 years ago

Hard and sticky Why does the jam always turn hard and sticky after it sits for a while? Anything to do to avoid that?

Question
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sarah
sarah
6 years ago

Esrog Jam Recipe calls for Pounds. What are pounds? In the instructions it says that sugar should be added, how much?

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Cnooymow{shman
Cnooymow{shman
Reply to  sarah
6 years ago

Betcha pounds is sugar, but I am confirming for you Sarah.

Cnooymow{shman
Cnooymow{shman
Reply to  Cnooymow{shman
6 years ago

All fixed.

Aviva
Aviva
2 years ago

Can you use lemon juice from a bottle instead of freshly squeezed? And how much?

Anonymous Anonymous
Anonymous Anonymous
3 years ago

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?

Raquel
Raquel
Reply to  Anonymous Anonymous
3 years ago

Maybe try boiling it again and for a little longer?

michlle cohen
michlle cohen
Reply to  Raquel
2 years ago

how do you boil it

Aaron Kaminas
Aaron Kaminas
3 years ago

Do I cook it with the peel or without?

Raquel
Raquel
Reply to  Aaron Kaminas
3 years ago

With the feel, just make sure to clean it very well!

Alex
Alex
3 years ago

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

Raquel
Raquel
Reply to  Alex
3 years ago

It’s ok if they float to the top and yes I would boil them with a lid.