Esrog Jam | Imamother

chocolate moose

Wed, Oct 26 2011, 9:58 pm

dh made it once, but it's almost all sugar. he used a 5 lb bag for a reallyh small amount of jam.

zaq

Wed, Oct 26 2011, 11:19 pm

chocolate moose wrote:

dh made it once, but it's almost all sugar. he used a 5 lb bag for a reallyh small amount of jam.

What do you call a really small volume of jam? Standard fruit jam calls for equal parts cooked fruit and sugar, so 5 lbs. sugar would net you around 10 lbs. of jam, or 5 family-size jars. For really tart fruit you'd use somewhat more sugar, but not a whole lot more. How many esrogim went into the 5 lbs. of sugar?

little_mage

Wed, Oct 26 2011, 11:41 pm

If you have the cookbook Aromas of Aleppo there is a recipe in there. I meant to try it last year, but never quite made it, so I can't tell you how it comes out. If I get my act together to do it this year, I'll let you know.

Jewish Mother2

Thu, Oct 27 2011, 2:18 am

If you do an internet search for "etrog jam" there are several hits but this one is close to how I would make any citrus marmalade - http://www.amideastfeast.com/r.....-jam/

chocolate moose

Thu, Oct 27 2011, 7:40 am

zaq wrote:

chocolate moose wrote:

dh made it once, but it's almost all sugar. he used a 5 lb bag for a reallyh small amount of jam.

3-5 but they weren't big ones. and no, we didn't get that much jam. he only did it that once.

zaq

Thu, Oct 27 2011, 2:53 pm

chocolate moose wrote:

zaq wrote:

chocolate moose wrote:

dh made it once, but it's almost all sugar. he used a 5 lb bag for a reallyh small amount of jam.

3-5 but they weren't big ones. and no, we didn't get that much jam. he only did it that once.

well, no wonder! That wasn't esrog jam, it was esrog-flavored sugar! I use about 7 or 8 lbs. of sugar with 20+ not-colossal esrogim and fill about 5 24-ounce jars.

OOTBubby

Thu, Oct 27 2011, 3:07 pm

Here's the one from Ami (just got the Sukkos issue today)!

Esrog Jelly

4 plump yellow esrogim
1 heaping cup sugar
1 tablespoon orange jam

Soak esrog in water for a week, changing water daily.

Chop esrog into thin slices and discard peels and seeds. Grind in food processor. Simmer the pulp in a pot of water for about 30 minutes and then strain.

Put the fruit back into the pot and turn flame to high. Stir in sugar and jam a bit at a time, mixing thoroughly. Keep stirring until the mixture boils and thickens.

Place jam in a clean jar and let sit in a cool, dark place until it sets.

Simple1

Thu, Oct 27 2011, 4:30 pm

The Community magazine (Sephardic) has a recipe:
http://communitym.org/communitym/2011-10/
page 52 or search for "Etrog Jam".

Now that someone mentioned the pesticides,I don't know if it's something I want to try, but I wonder if all that soaking reduces the pesticides.

ra_mom

Thu, Oct 27 2011, 5:35 pm

Simple1 wrote:

The above recipe from Ami that OOTBubby posted only uses the pulp; the peels and seeds are discarded.

Last edited by ra_mom on Mon, Oct 12 2020, 6:58 pm; edited 1 time in total

OOTBubby

Thu, Oct 27 2011, 5:41 pm

ra_mom wrote:

Simple1 wrote:

And the above recipe only uses the pulp, the peels and seeds are discarded.

l

The one I posted from Ami also only uses the pulp and discards the peel and seeds.

ra_mom

Thu, Oct 27 2011, 5:53 pm

OOTBubby wrote:

ra_mom wrote:

Simple1 wrote:

And the above recipe only uses the pulp, the peels and seeds are discarded.

l

The one I posted from Ami also only uses the pulp and discards the peel and seeds.

Yours is the one I meant Smile

I should have removed the other link when I quoted Simple1's post about pesticides

wren

Mon, Nov 07 2011, 2:43 pm

Jewish Mother2 wrote:

If you do an internet search for "etrog jam" there are several hits but this one is close to how I would make any citrus marmalade - http://www.amideastfeast.com/r.....-jam/

I make it this way every year. I do it from 10- 12 esrogim. I collect esrogim from all family members then send them the jelly/jam for TB.

It is best not to do it on a rainy day. The sugar doesnt melt as well. It becomes grainy.