Recipe of the Moment: Etrog Jam

By Niv Elis

Although careful steps are taken to ensure an unblemished, perfect etrog for Sukkot, once the holiday is over it has little use.

Or does it?

Many families use the post-Sukkah etrog, a member of the citrus family, to make a delicious jam!  Here’s our favorite recipe, taken from the out of print “Jewish Cooking for Pleasure” by Molly Lyons Bar-David.

Etrog Jam

  • 1 etrog
  • 1 orange
  • sugar
  • water
  1. Wash the etrog and orange, cut them in half lengthwise, and then very thinly slice them.
  2. Remove seeds.
  3. Soak the fruit overnight.
  4. Change the water to cover the fruit, and bring to a boil.
  5. Change the water again, and bring to a boil once more.
  6. Pour off the water.
  7. Weigh the fruit, and add an equal weight of white sugar.
  8. Cook over a low heat for about 45 minutes until the jam begins to gel.

An etrog, any which way you slice it.

2 responses to “Recipe of the Moment: Etrog Jam

  1. Most etrogim are NOT sanctioned by the FDA. Since they are fruit NOT designed to eat, and because of “Hiddur Mitzvah,” (making a mitzvah beautiful), they are laden with more pesticides than you can shake a stick at! Just turn them into bessamim, but DO NOT EAT THEM!!!

  2. It has been said that if a childless woman eats the Esrog Jam she will concieve. I have four babies to attest to the truth of this. and, just for the record, all the babies were born healthy as are the mothers.

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