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Etrog marmalade
Citron preserve
Bitter-sweet citron preserve made after Sukkot
After Sukkot ends, many Israeli families keep the fragrant etrog (citron) used during the festival and turn it into marmalade, so its scent lasts into the winter. The thick pith is bitter, so the sliced fruit is soaked overnight and blanched in fresh water before it is simmered with sugar into a golden, bitter-sweet preserve, lovely on challah or with soft cheese. If your etrog was treated with sprays because it was grown only for ritual use, buy an unwaxed one sold for eating. The common mistake is skipping the soaking and changes of water, which leaves the marmalade harsh. Chef's tip: add a lemon for pectin and brightness, since etrogs are dry and set softly on their own.
- Total time
- 1515 min
- Difficulty
- medium
- Serves
- 16
Ingredients
- 2 etrog (citron), unwaxedabout 500 g in total
- 3 ¼ cups waterplus water for soaking and blanching
- 1 ⅛ lb granulated sugar
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Method
0/6 doneStep 1: Scrub the 2 etrog (citron), unwaxed and 1 unwaxed lemon. Halve them, remove the pips, and slice very thinly, pith and all.
15 minStep 2: Cover the slices with cold water and leave overnight in the fridge, or for 24 hours. Drain.
1440 minStep 3: Put the fruit in a pan of fresh water, bring to a boil for 5 minutes and drain. Repeat twice more; taste a piece, and stop when the bitterness is pleasant rather than sharp.
15 minStep 4: Put the fruit and the measured 3 ¼ cups water in a wide pan and simmer for 20–25 minutes until the peel is soft enough to cut with a spoon.
25 minStep 5: Stir in the 1 ⅛ lb granulated sugar until dissolved, then boil steadily for 20–25 minutes, stirring often, until the peel is translucent. Test on a cold saucer: the syrup should wrinkle when pushed.
25 minStep 6: Pour into sterilised jars and seal. Keep in a cool, dark place, and in the fridge once opened.
10 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 0 g
- Carbs
- 18 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does etrog marmalade take?
- About 1515 minutes in total: 1440 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unwaxed lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
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