Yield: 1 Servings
Wash the etrog and orange and cut them in half lengthwise and then very thinly slice them. Remove seeds. Soak the fruit overnight. Change the water to cover the fruit and bring to the boil. Change the water again and bring to the boil once more. Pour off the water. Weigh the fruit and add an equal weight of white sugar. Cook over a low heat for about 45 minutes until the jam begins to jell.
Notes: from Lorri Grashin Lewis Per serving: 45 Calories; 0g Fat (2% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 0mg Sodium Recipe by: Jewish Cooking for Pleasure, by Molly Lyons Bar-David Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@...> on Oct 24, 1998, converted by MM_Buster v2.0l.