posted by Mimi Hiller 10-16-100 6:29 PM
"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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