| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Jewish |
Parve, Sauces, Fruit, Jelly & jam |
1 |
Servings |
INGREDIENTS
| 1 |
|
Etrog; |
| 1 |
|
Orange; |
|
|
Sugar; |
|
|
Water; |
INSTRUCTIONS
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@ix.netcom.com> on Oct
24, 1998, converted by MM_Buster v2.0l.
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