Soak
Right after Succos, soak your etrogim for seven days, changing the water every morning and night.
Directions
Boil
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.
Make the Jam
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.
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.
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.
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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.
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!