Etrog Esrog Jelly
Capture the essence of citrus bliss with homemade Etrog Esrog Jelly, a unique and invigorating preserve made from the fragrant etrog (esrog) fruit, a centerpiece of Sukkot celebrations. This exquisite jelly combines the bright, citrusy flavor of etrog with the perfect balance of sweetness from granulated sugar and a splash of tartness from lemon juice. With a silky texture achieved using natural fruit pectin, this jelly is a perfect way to preserve the delicate essence of etrog for year-round enjoyment. It’s an ideal accompaniment to warm toast, buttery scones, or even as a creative topping for desserts. Whether you’re celebrating tradition or simply seeking a gourmet homemade spread, this etrog jelly recipe transforms an ancient fruit into a modern-day delicacy.
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Recipe Information
Ingredients
- 4 whole fruits Etrog (Esrog)
- 6 cups Water
- 4 cups Granulated sugar
- 1 tablespoon Lemon juice
- 1 packet Fruit pectin
Instructions
Thoroughly wash the etrogs under running water to remove any dirt or residue.
Using a vegetable peeler or sharp knife, carefully peel the outer rind of the etrogs, avoiding the white pith as much as possible.
Slice the peeled etrogs into small pieces, including the rest of the fruit and pith.
Place the chopped etrogs in a large pot along with 6 cups of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 45 minutes, or until the fruit is soft.
Allow the mixture to cool slightly, then strain it through a fine-mesh sieve or cheesecloth, pressing down to extract as much liquid as possible. Discard the solids.
Measure the strained etrog liquid and return it to the pot. For every cup of liquid, add 1 cup of granulated sugar. Stir to combine.
Add the lemon juice to the pot and bring the mixture to a boil over medium heat, stirring frequently.
Stir in the fruit pectin according to the packet instructions. Continue to boil the mixture for 5-10 minutes, or until the jelly reaches the desired consistency (you can test by placing a small amount on a chilled plate — it should set up if ready).
Once thickened, remove the jelly from heat and carefully ladle it into sterilized jars, leaving about 1/4 inch of space at the top.
Seal the jars with sterilized lids and either process them in a boiling water canner for long-term storage or allow them to cool completely and store in the refrigerator for immediate use.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 848.7 g | 309% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 833.7 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
