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Parve
Medium
6 Servings
Allergens 
No Allergens specified
4 Hours
Diets
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:
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
Right after Succos, soak your etrogim for seven days, changing the water every morning and night.
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.
Meanwhile, juice the lemons and set aside.
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.
Add the lemon juice along with the quince (optional). Add sugar. Mix thoroughly.
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.
When cool, store in your refrigerator in a glass jar.
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Hi I’ve tried it this year and it came out very watery not a jam consistency what did i do wrong
How long did you simmer the mixture for? I would suggest to try simmering it for a bit longer and seeing if that helps.
Do you purée it at the end?
Nope! Cooking the mixture low and slow should turn it into a jelly consistency.
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.
All fixed.
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.