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