Here is a recipe for making a jam from your Esrogim (citrons). It comes
from "The Heimishe Kitchen" cookbook.
Soak the Esrog for 1 week in water, changing the water daily.
Slice unpeeled Esrog very thinly, and remove seeds.
Boil in water, change water, and repeat twice more.
4 cups quince apples peeled and cut up
1 lemon thinly sliced
2 lbs sugar
water just enough to cover fruit
optionally add 5 or 6 whole cloves
Cook for about 2 hours until it becomes a clear syrup.
Store in a covered jar for a few weeks.
As an added bonus, you can let it "jellify" (or age)
until Tu B'shvat, where it becomes an unusual fruit
marmalade to celebrate with.
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