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Melinda Strauss
Etrog, or citron, has a distinctive taste, and this recipe uses less sugar than jam recipes so that the taste comes through.
1 etrog
6 cups water
3/4 cups sugar
Wash etrog and trim off the ends. Slice and remove as many seeds as possible. Chop into very small pieces, including peel. (Chopped etrog should equal about 1 cup for the amount of sugar in this recipe.)
Add fruit to water and refrigerate for 12 hours. Place fruit and water in a saucepan, bring to a boil, and simmer uncovered for 20 minutes. Drain fruit. Add remaining water, and refrigerate again for 12 hours.
Mix fruit, water, and sugar in a saucepan. Bring to a boil and simmer uncovered for 1 1/2 hours, until the water becomes syrupy and the fruit becomes clear.
Yields: 10 ounces
Variation: For a more traditional marmalade, add 1 cup of chopped orange and double the water and sugar.
Reprinted with permission from New Kosher Cuisine, copyright © 1993 by Solomon Schechter Day School of Greater Boston, Ten Speed Press, Berkeley, California. Available from your local bookseller, by calling 800-841-2665, or by visiting www.tenspeed.com.


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