Preserving Sukkot

If any holiday is most worthy of preserving it is, beyond a doubt, Sukkot (in my opinion). When I read this post on the Velveteen Rabbi's blog last year I knew I had to make etrog preserves. Like hers mine wouldn't set so I followed a few different web sites' advice to reboil, adding more pectin and sugar. I ended up oversetting them but they still tasted fine. To carry along the fall theme I used apple cider where ever the recipe called for water.

Last year I managed to get 3 etrogim from various people, this year I just had 1 so I only got 2 jars of jam. I'll use one for Tu B'Shevat and one for next Sukkot. My sons and I also planted the seeds in the hopes of growing an etrog tree.

Next year I am thinking of making candied peel instead of jam.

Etrog Preserves

1 etrog
1 knob of ginger
1.5 c apple cider (or water)
1.5 c sugar
1 package of pectin

cut up etrog as small as you'll want it in the marmalade.
put it in a bowl with 1.25 cups of cider. cover with saran wrap and leave at room temp. overnight.

Put etrog and liquid in a saucepan and simmer for about 45 minutes.

Process jars and lids in hot water bath. leave in hot water or put in dishwasher on heated dry.

Take ginger and .25 cups of cider and puree. Strain and add liquid to pot. Bring to boil, add sugar and pectin. Start stirring and keep stirring until jam is set. this can take a while. take a cold spoon and remove a spoonful of jam. Bring it to room temp and touch it to see if the jam feels about the thickness/ consitency you want.

Pour into jars, seal & invert for 5 minutes. Flip over and let cool. Touch the lid to see if lids sealed - if not you'll need to freeze or refridgerate.

If you don't know how to make jam here are step by step instructions