Etrog Food
ETROG (ESROG) JELLY
The etrog (citron) is used by Jews worldwide for the holiday of Sukkot. What do you do with it after the holiday? My instructions are for someone like me who (almost) never makes jelly. You need 2 days before cooking to soak the etrog to get rid of bitterness. Get long tongs to take jars out of boiling water. For a small quantity, use 2 esrogim, 3/4 cup sugar, 1 tblsp pectin, 3-4 tblsp orange marmalade. Save & re-use glass jars with lids (jelly, pickles, anything).
Provided by RivkaD
Categories Jellies
Time 2h
Yield 6 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 411.7, Sodium 30.3, Carbohydrate 107.5, Fiber 0.8, Sugar 99.2, Protein 0.1
CITRON (ETROG) POMANDER
The etrog (citron) is a citrus fruit that is used by Jews every year during the holiday of Sukkot (late September, early October, depending on the lunar calendar). It's entire purpose during the week-long holiday is to smell nice. Yes, that's it, we just smell the thing. After the holiday is over you can chop up the etrog and make jam. What I like to do is to stud it with cloves and then use it as the most aromatic besamim for the havdalah service signifying the end of the Sabbath. Aside from the etrog and the cloves, you will need a thin crochet hook to pierce the fruit before sticking in the clove. I use a 0.75 hook, but a 1.00 will work just as well. These babies last for years, and if you already have one or two (or ten or eleven, as is the case in my house), they make lovely gifts. BTW, you can also use a lemon or an orange, the results are the same, just shaped differently.
Provided by Mirj2338
Categories Household Cleaner
Time 2h
Yield 1 serving(s)
Number Of Ingredients 2
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!
Nutrition Facts : Calories 193.8, Fat 12, SaturatedFat 3.3, Sodium 145.8, Carbohydrate 36.7, Fiber 20.5, Sugar 1.4, Protein 3.6
More about "etrog food"
ETROG - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 8 mins
ETROG | FRUIT, MEANING, SIGNIFICANCE, & CITRON | BRITANNICA
From britannica.com
Author The Editors of Encyclopaedia Britannica
CAN YOU EAT YOUR ETROG? | THE NOSHER - MY JEWISH …
From myjewishlearning.com
Author The Nosher
USE YOUR ETROG WITH THESE 5 RECIPES | THE NOSHER
From myjewishlearning.com
Author The Nosher
VEGAN ETROG PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.ca
ETROG FRUIT INFORMATION - WHAT IS AN ETROG AND CARE OF …
From gardeningknowhow.com
KOSHER ETROG PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.ca
FROM A SMALL ETROG, AN ANCIENT CUSTOM GREW - JEWISH JOURNAL
From jewishjournal.com
GLUTEN FREE ETROG PRODUCTS DELIVERY OR PICKUP NEAR ME - INSTACART
From instacart.ca
HOW TO ENJOY YOUR ETROG AFTER SUCCOT - FAMILY-FRIENDS-FOOD
From family-friends-food.com
IS IT SAFE TO EAT YOUR ETROG? | THE NOSHER - MY JEWISH …
From myjewishlearning.com
ETROG: A FRUIT YOU'VE PROBABLY NEVER HEARD OF AND 3 …
From spoonuniversity.com
FOOD 101: WHAT’S AN ETROG? - THE NIBBLE WEBZINE OF …
From blog.thenibble.com
WHAT IS AN ETROG? - LEARN RELIGIONS
From learnreligions.com
HOW TO MAKE MAKE ETROG LIQUEUR - THE FORWARD
From forward.com
ETROG PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.ca
THE BIRTH AND AFTERLIFE OF ISRAEL'S PRECIOUS ETROG FRUIT
From npr.org
ETROG PRESERVES - JAMIE GELLER
From jamiegeller.com
ETROG RECIPE - EGGPLANT WITH SAFFRON AND CITRON DISH - THE FORWARD
From forward.com
ETROG PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.com
ORGANIC ETROG PRODUCTS DELIVERY OR PICKUP NEAR ME | INSTACART
From instacart.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love