Recipe for Esrog Jam

Recipe for Esrog Jam 

Rinse all esrogim.

Put all esrogim in water.

Put a heavy object on top, so the uppermost esrogim stay under water.

Change the water every morning – for one week.

Rinse all esrogim.

Cut off the pittem and set aside for the Segula.

Peel all esrogim.

Take care with the peeling process as it is fraught with danger of bruising/cutting the skin . . .

Set aside one big, nice chunk of peel for each esrog.

Rinse all peeled esrogim.

Dice the esrogim into cubes, rings or sticks – you choose!

Depending on your choice of colour, choose one of the two options below:

1) Boil sugar until it becomes dark brown, which will result in brown/black-ish-coloured jam

2) Add white sugar to a pot of water, which will result in yellow-ish/orange-coloured jam

Now add the diced pieces of esrog to the pot

Add a jar of honey to the pot.

Boil for 14 hours on a low-to-medium flame (from 6:30AM to 8:30PM)

Stir the pot every hour; 13 times in total!

Prepare containers with lids; small ones for a small family and large ones for large families.

Prepare name labels with e.g. “Esrog Jam for Family Scharf” and stick on each container.

Taste the broth every three hours to see if the sharpness of the esrogim is still present.

If so, add a glass of sugar (depending on the above two options)

Let the pot cool down naturally.

Start dishing out the jam into the containers.

Add to each container some larger chunks that may have dropped to the bottom of the pot.

Do not close the containers until the jam has reached room temperature.

Now cover the jam with the large piece of peel that you set aside.

Cover the containers.

You may now store / freeze the containers until Tu Bishvat