What can you do with an etrog after Sukkot? Cook up some etrog jelly!
After the holiday is over and etrogim are no longer needed for the four species, ask friends, relatives, and synagogue members to contribute their etrogim to the jelly-making cause. You can prepare as much etrog jelly as your biggest pot will hold water. This jelly freezes well. Consider tasting some now and freezing the rest to enjoy on Tu B’Shevat.
¾ cup sugar per etrog
Lots of water
Lots of time
1. Wash, slice, and remove the seeds from the etrogim. Chop what’s left—skin and all—into small pieces.
2. Add 6 cups of water per etrog and refrigerate at least 12 hours to remove bitterness.
3. Bring the etrog and water mixture to a boil and simmer uncovered for about 20 minutes.
4. Drain. Add 6 more cups of water per etrog and again refrigerate for at least 12 hours.
5. Add ¾ cup sugar per etrog to the mixture and simmer for at least 1 ½ hours, until the water becomes syrupy and the fruit becomes clear. Overcooking caramelizes and darkens the jelly, intensifying the flavor, so don’t be afraid of overcooking it. Undercooked soupy jelly isn’t tasty.
6. Refrigerate or freeze your jelly in small portions in plastic bags or glass jelly jars.