Etrog Jam Recipes: Your Guide To Delicious Citron Treats

Ever wondered what to do with that beautifully fragrant etrog after the Sukkot holiday has concluded? Transforming this ancient citrus fruit into a delectable jam is not only a time-honored tradition, but also a delicious way to savor the essence of the season.

Following a surge in inquiries regarding etrog jam recipes, prompted by a recent post on the subject, its time to unveil the secrets of crafting this culinary delight. Etrog jam, a cherished post-Sukkot practice, is a testament to resourcefulness and a celebration of the etrog, one of the Four Species used during the Sukkot ceremony. While various recipes abound, the essence remains the same: transforming the unique flavors and textures of the etrog into a spread that is both familiar and exotic.

Making etrog jam is, without a doubt, a labor of love. It requires patience, dedication, and a willingness to embrace the process. But the rewards a batch of homemade jam to share with family and friends are immeasurable. It is a way to keep the spirit of the holiday alive long after the sukkah has been dismantled. This exploration delves into the intricacies of etrog jam making, offering recipes, insights, and a celebration of this traditional practice.

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Fruit	Etrog (Citron)
Origin	Likely originated in Southeast Asia; cultivated in Israel and other regions.
Historical Significance	One of the Four Species (Arba'at HaMinim) used in the Sukkot ritual, symbolizing the commandment to rejoice.
Characteristics	Large, bumpy, yellow citrus fruit; thick rind; distinct aroma and flavor.
Uses Beyond Sukkot	Etrog jam, candied etrog, etrog liquor, flavoring for baked goods, etc.
Culinary Notes	The rind is the primary component used in cooking due to its intense flavor and aromatic oils. The pulp is less used due to being dry.
Flavor Profile	Complex: a blend of citrus, slightly bitter notes, and floral aromas.
References	My Jewish Learning - Etrog Jam

The etrog, often referred to as a citron, is much more than just a fruit; its a symbol of tradition, resilience, and the connection to our heritage. As Jeff Spurrier noted in his 2013 LA Times article, Growing the Etrog Citron, A Tree Full of Symbolism, the etrog is a living testament to the past. The Midrash Vayikra Rabba 30:12 further emphasizes its importance, stating that the etrog possesses both a delightful taste and aroma.

The traditional use of the etrog after Sukkot varies, with jam being a popular choice, although recipes differ widely. The key to making etrog jam lies in understanding the fruit's unique characteristics. The cooked etrogim and the sugar should weigh the same. This careful balance ensures the final product achieves the right consistency and sweetness. It's not merely a matter of following instructions; it is about adapting and refining to suit your personal tastes and preferences.

The first step in creating this culinary treasure involves preparing the etrog itself. After the Sukkot holiday, etrogs are often readily available, with people acquiring them by the case. The etrog is a type of citrus fruit, the bumpy grandfather of the lemon, and the process is quite labor-intensive. The recipe is, in a sense, a labor of love, so prepare to make enough to share with your beloved family and friends.

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Let's dive into the recipes, beginning with some of the basic requirements.

Etrog Jam Recipe 1: The Basic Approach

• 1 etrog (citron)
• 1 orange
• Water
• Sugar (an equal weight to the cooked etrogim)

Instructions

1. Rinse the etrog and orange.
2. Cut them lengthwise and slice them very thinly.
3. Place the fruit in a pot and bring it to a boil.
4. Change the water, ensuring the fruit is fully covered. Repeat boiling.
5. Remove the etrog and change the water.
6. Weigh the cooked etrogim.
7. Add an equivalent weight of sugar.
8. Cook over a low heat until the jam begins to jell, stirring frequently.

Etrog Jam Recipe 2: The Overnight Soak

• 1 etrog (citron)
• Water
• Sugar (an equal weight to the cooked etrogim)

Instructions

1. Cut the etrog lengthwise and slice very thin.
2. Soak the fruit overnight in water, ensuring it is fully covered.
3. Place it in a pot and bring it to a boil.
4. Remove the etrog, change the water, and bring to a boil again.
5. Then remove the fruit and weigh it.
6. Add an equivalent weight of sugar.
7. Cook over a low heat until the jam begins to jell, stirring frequently.

The process itself is more than just a series of steps; its a ritual of transformation. From the initial washing of the etrog to the final simmering of the jam, each action is deliberate. The cutting and slicing are crucial. The soaking of the fruit, often overnight, is done to extract bitterness. The boiling processes serve a dual purpose: softening the fruit and extracting its unique flavors. Adding an orange to the etrog, as suggested in the first recipe, can enhance the jams taste by imparting a fresh and sweet taste.

Remember, these are foundational methods. Traditional Sephardic etrog jam, for instance, uses a similar approach, with raw sugar added in an amount equal to the weight of the prepared etrog. From these basic recipes, the adventurous cook can branch out and try variations.

Green Prophet's Recipe: A Tried and True Favorite

Here's a recipe that has been refined over time and brings the traditional and tested methods to bring forth the best of flavors.

Ingredients for making etrog jam:

• 1 etrog (citron)
• 6 cups water
• 3/4 cup sugar (use organic cane sugar if possible)

Instructions:

1. Slice and remove as many seeds from the etrog as possible.
2. Simmer the etrog pieces in water for about 30 minutes and strain.
3. Add the sugar and cook over a low heat for about 45 minutes until the jam begins to jell.

This is a simple but effective method, designed to highlight the essential flavors of the etrog. The etrogs natural tanginess combines perfectly with the sweetness of the sugar to create a unique flavor thats sure to be a delight. You can easily make about 20 small containers of jam using this method.

As an added bonus, the jam can be allowed to age until Tu B'Shvat (a Jewish holiday celebrating trees), transforming into an unusual fruit marmalade.

Additional Recipes to Experiment With:

Many options exist for making the most of your etrog. You can try pickling the citron for a taste of Tamil cuisine, drying it to make a Korean tea, or using an old Greek recipe to make liqueur from the leaves of the citron tree.

Etrog Jam Recipe with Oranges and Lemon:

• 1 etrog, thinly sliced, quartered, seeds removed and tied in cheesecloth
• 5 oranges, thinly sliced then quartered
• 1 lemon, thinly sliced, quartered, seeds removed and tied in cheesecloth
• Water to cover
• Sugar (an equal weight to the cooked fruit)

Instructions:

1. Wash the etrog, oranges, and lemon.
2. Cut the etrog, oranges, and lemon in half lengthwise and then very thinly slice them.
3. Put the slices and the seeds into a cheesecloth bag.
4. Cover with water and let stand at least 12 hours.
5. Change the water to cover the fruit and bring to the boil.
6. Cook over a low heat for about 45 minutes until the jam begins to jell.

This recipe introduces complexity. Adding oranges and lemon enhances the flavour profile. The careful removal of seeds and the use of a cheesecloth bag helps control bitterness and ensures the desired texture. The results are amazing, and make you want to share these delights to everyone around.

Alternative Techniques and considerations

The core principle remains constant, but variations exist. Some recipes call for grating the etrog peel and juicing additional citrus fruits, such as limes and lemons, to infuse the jam with extra depth of flavour. These techniques add layers to the jam, which is often served as a topping for desserts or paired with cheeses.

If you are searching for more adventurous methods, you can find a range of recipes online. Consider exploring recipes from sources such as The Kosher Foodies, where you might find their own take on etrog jam. Additionally, there are other recipes available, such as candied etrog from Four Pounds Flour, etrog liquor from Couldnt Be Parve, and even an etrog cake from Sauce Magazine.

Rate this etrog (esrog) jam/marmalade recipe with 1 lb citron (about 4 cups), 6 cups water, 1 cup sugar, orange marmalade, thermometer for making candy

This is a common recipe that appears in other formats on websites such as Epicurious.com, which has 15 different recipes calling for citron.Following these directions, you can create a memorable culinary experience.

Whether youre a seasoned cook or a curious beginner, crafting etrog jam is a rewarding experience. You will learn and appreciate the fruit itself, and the joy of creating something delicious with your own hands. Embrace the process, experiment with different methods, and most importantly, enjoy the fruits of your labor. Because in the end, the act of making etrog jam is more than just creating a preserve; it is carrying on a tradition, honoring a heritage, and sharing a taste of history.