Make it :: Etrog Citron Jelly

I learned about Etrog Citron when I first read the Blue Chair Jam Cookbook.  Which was awesome because I looked like a citrus rock star at Metropolitan Market when the produce guy started pulling stuff out of a box and I knew what they were.  Seriously, he thought I was some sort of genius.

Then it got better because we went to Palm Springs where my in-law's had just discovered an Etrog Citron tree and didn't know what they were.  Again, I looked like some sort of citrus savant.

Since being in Palm Springs was my vacation, I decided to make a marmalade.  Once I started in on it things changed a bit and I ended up with a jelly.  I have realized that, while I love the flavor of marmalade, I don't love big hunks of rind spread across my toast.

The process for this is a bit long - but not involved.  And it's impressive to tell people that it's a THREE day process.  But here's how the days break down

Day 1 :: Cut fruit & put in a big pan with water (20 minutes or less)
Day 2 :: Bring to a boil for 40 minutes (10 minutes of paying attention)
Day 3 :: Bring to a boil and cook until set.  Ladle into jars. (about an hour)

My advice is to start it today.  Then tomorrow you boil it and Saturday you are free to can and wrap them up.  By Sunday morning you are eating your very own marmalade.


Etrog Citron Jelly
Makes 6 half pint jars

Inspired by Rachael Saunders of The Blue Chair Jam Cookbook

2 pounds Etrog Citron
2 pounds sugar
water

Slice citron in quarters, then slice into thin strips.  Place all cut citron into a non-reactive pan (I use a Le Crueset) and cover fruit with water one inch above the top of the fruit.  The easiest way to measure is to put your finger on top of the fruit.  When the water reaches your first knuckle on your index finger, you're at about one inch.  Let sit 24 hours.

Bring pan of fruit to a boil over medium high heat.  Once it's reached a boil, reduce heat to a low boil and let cook 40 minutes.  Stir occasionally to ensure it doesn't stick.  After 40 minutes have elapsed, remove from heat, cover with a lid and let sit 24 hours.

Place five spoons in the freezer on a plate that can sit flat.  Heat oven to 220 degrees and place clean jars on a cookie sheet in the oven.

Strain citron mixture through a sieve into a large bowl to remove fruit from mixture.  Press on the fruit to remove all liquid.  Some pieces of pulp will remain.  If you don't want any pulp in your jelly, pass liquid through a piece of cheese cloth.  Return liquid to pan and bring to a boil.  Stir occasionally for about 20 minutes.

To check if your jelly is set, remove a spoon from the freezer and spoon out about 1/2 teaspoon.  Return spoon to freezer for four minutes.  When four minutes have elapsed, hold spoon vertically.  If the jelly holds to the spoon and just makes a few wrinkles in the jelly - it's set.  If it doesn't, continue cooking checking with remaining spoons every 5 minutes or so.

When finished, remove jars from oven and ladle citron jelly into them.  Clean off the rim of the jar with a damp paper towel and screw on the lid.  Be sure the jar rim is completely clean or your jelly won't seal.  Turn jars upside down for one minute. Return right side up and let sit until the lid 'pops' and the seal is created.  It should take between 20 minutes and one hour.

Check your jars after two hours.  If they haven't sealed, place unsealed jars in the refrigerator.