REQ: Etrog/Citron preserves recipe
Ruth Heiges
can be done. Now, a friend is looking for a recipe, but I haven't been able
to find one anywhere. So far, the strongest candidate is a recipe for
grapefruit-lemon marmalade, with the citron substituting for the lemon.
Any recipes? Suggestions?
TIA,
Ruth
Linda Olson
In reply to your request: I have my mother's 1941 "Jewish Cookbook"
by Mildred Grosberg Bellin and published by Block Publishing Company of New
York. There are a significant amount of recipies in this book on jellies,
jams and preserves. One inportant thing to note is that the fruit with pectin,
such as apple will help the congeal or jell. Slightly less ripe fruit will
contain more pectin. To make very acidic fruit jell , you need to mix a
sufficient amount of pectin with those fruits. Fruit with a large amount of
pectin are apple, currents, crabapples, grape, raspberries, blackberries,
blueberriess, quinces and goosseberries. Liquid pectin is available at
resturant supply, or other sources, but this may be seasonal. "Amber
Marmalade" uses 1 med. orange, grapefruit and lemon. To mke Etrog/Citron
preserves, I would eliminate the grapefruit as this may be very bitter and
replace it with the orange or try applesauce and use slightly less pectin.
You could also use grated apple and some carrot to sweeten--you can experiment
to achieve the flavor only by taste testing the liquid and then adding the
pectin to the batch you prefer.
This recipe is for Citron Preserve.
Pare and core the citron; cut into strips and notch the edges or cut into
fancy shapes (garnish slicers may help) Allow a pound of sugar to a pound of
fruit, and to 6 pounds of fruit, allow 4 lemons and 1/4 pound of ginger root.
Tie the ginger in a cloth (cheese cloth0 and boil it in 1-1 1/2 quarts of
water until the flavor is extracted; then remove it and add to the water the
sugar and the juice of the lemons; stir until the sugar is dissolved and the
syrup is clear; take off any scum; then add the citron and cook until it is
clear, but not soft enough to fall apart. Can and seal while hot. This recipe
does not say how much it yeilds. I would purchase the pint - wide mouth jars
and always use new lids. Follow the directions on the jar box for processing.
You will need a couple of large soup kettles and it is important to get a
jar-lifter. Enjoy!!!
Salomao Cardoso
wrote:
>I once was given a jar of preserves made from etrog/citron, so I know it
>can be done. Now, a friend is looking for a recipe, but I haven't been able
>to find one anywhere. So far, the strongest candidate is a recipe for
>grapefruit-lemon marmalade, with the citron substituting for the lemon.
>
>Any recipes? Suggestions?
>
>TIA,
>
>Ruth
Shalom! Here is a recipe that might interest you.
Citron Slices Cooked in Syrup
Serves 6-8
This makes a most delicious and easy dessert to serve as an
accompaniment to a citrus cake or a plain rice pudding. It surprises
everyone. This recipe is from Tunisia and Morocco, but it is also made
by Jews in Italy. You can serve the slices sprinkled with a little
cinnamon and chopped pistachios and with a blob of cream. You need a
lot of sugar for the syrup, but you can leave most of it behind.
4 large citrons
5 cups (1 kg) sugar
2 cups (500 mL) water
Juice of 1/2 lemon
Wash the citrons and leave them to soak in cold water for at least 3
hours. Then cut them into thick slices (about 1/3 inch (1 cm)) and
remove the seeds. Put the sugar, water, and lemon juice in a large pan
and bring to the boil. Put the citron slices in, pressing them down
into the syrup. Put the lid on and simmer gently for 1-1 1/2 hour, or
until they are very soft. Lift out the slices and arrange on a serving
dish. Reduce the syrup by simmering, uncovered, until it has thickened
enough to coat a spoon, and pour a little over the slices. (Leftover
syrup can be kept in a covered jar.)
VARIATIONS:
* You can use oranges instead of citron. These are usually soaked in
water for 1 hour. It is also very common to quarter the oranges
instead of slicing them. Soak whole oranges in water for an hour (if
using bitter oranges, for a whole day, changing the water a ew times).
Wash and boil 2 lbs (1 kg) whole oranges for about 20 minutes, or
until they feel soft. Cut them into quarters and remove the seeds.
Then put them in a pan with 5 cups (1 kg) sugar, the juice of 1/2
lemon, and enough water to cover them, and simmer for 1 1/2 hour, or
until they are very soft and the syrup is much reduced.
* A famous preserve in Baghdad was tiny tangerines in syrup. Use very
small ones - with tight skins. Cut them in half across the segments
and cook them in syrup.
* One tablespoon of orange-blossom water may be added at the end.
Salomao Cardoso, M.D.
Lisbon - Portugal
(E-mail: neuro...@hotmail.com)
Yitzy
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.
Add:
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.
Yitzy
Blanche Nonken
As for any jarring/canning recipe, if there are no instructions
on it I'd contact my local County Cooperative Extension office to
see if the recipe is safe for storage. This one probably is
(looks like enough acid and sugar to inhibit botulism) but I'd
check just to make certain.
---
Blanche Nonken - www.bigfoot.com/~momblanche
Penn State Master Gardener, County Cooperative Extension
Gardening Questions? Just ask.
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