Etrog Esrog Jelly Recipes

Steps:

• GET RID OF BITTERNESS: Wash etrog and trim off the ends. Slice thinly, or chop. Put the slices and the seeds into a cheesecloth bag. Day 1: Cover with water and let stand at least 12 hours. Bring to a boil, and simmer uncovered for 20 minutes. Drain fruit. Cover with cold water & repeat on Day 2.
• Day 3: Drain fruit, then cover with cold water & simmer uncovered 1 hour. Take out the bag of fruit and seeds. Let it cool down, then squeeze every drop into the pot and throw out the mush.
• Mix pectin with 1/4 cup sugar. Add sugar, pectin & marmalade and simmer. To become jelly, there has to be the right concentration of sugar, so if you put in more water or less sugar it takes longer to boil down. It will probably reach 200º quickly, but then it takes up to an hour to get up to "jelly" temperature (220º-222º). After it gets to 215º stir constantly and DO NOT WALK AWAY - it burns easily. If it does burn, just dump the jelly into a clean bowl, wash out your pot, put the jelly back in and continue.
• Put a saucer in the freezer to check for when your jelly is done. It should gel when you pour a little on your very cold saucer. If it still won't set after getting to 220º, cook 15-20 minutes more! (You could also just quit & call it etrog syrup.) If you overshoot the "gel" point, you will end up with more of a candy than a jelly.
• How to put in jars: Put your clean jars and lids in a pot, fill the pot and jars with cold water. Bring to a gentle boil for 10 minutes. Drain out a hot jar, fill with hot jelly leaving 1/4" "headspace," put on the hot lid tight. As it cools, the little button on the top that popped up when you first opened it will pop down again. This is what keeps out the bacteria that would spoil the jelly.
• Keeps 3 years in pantry. After opening, keep in fridge 4-6 months.

Steps:

• NOTE 1: Cheapest vodka works OK, but the mid-level vodka gives a much smoother finished product. High-end vodka is not significantly better in the end than mid-price vodka.
• NOTE 2: If you cannot find the extra-fine sugar, take regular sugar and process in your blender to make extra-fine. The only reason is because it dissolves better.
• Peel 3 etrogim - avoid the bitter white "pith".
• Put the peel in a 1-quart bottle with 2 cups vodka and close up for a week or longer. (I do not know if you get more flavor soaking the peel longer, please e-mail me if you try it and find out.).
• Discard the peels.
• Add 1 1/2 cups extra-fine (bakers) sugar and shake or stir vigorously until dissolved.
• Add 1 more cup vodka. Shake until clear.
• Close jar and store in a cool, dark place at least 6 weeks. Aging it longer makes for a smoother, more agreeable l'chaim.

Steps:

• Wash the etrog and dry it.
• Pierce the etrog with the crochet needle (see description above) and stick in one clove.
• Start at the top and work your way around the etrog until it is covered completely in cloves. This may take a while, it's a good thing to do in front of the television.
• Once the etrog is completely studded with cloves, let it dry in a warm area. It will shrink, the whole thing will tighten up, and you will have the most wonderful besamim for havdalah.
• Shavu'ah tov!