An etrog is a very interesting fruit. You never really hear of it except for during Sukkot, and even then nobody eats it; we just shake it. It doesn’t help that they’re really expensive, and not that easy to eat.
This was my first experience cutting into an etrog. It’s a citrus fruit similar to a lemon, but you can’t squeeze the juices out. I guess you can use the outside like you would lemon zest, but it would be much harder, since the surface isn’t very smooth.
Jewish superstition connects etrog jelly to pregnancy and fertility. I have heard that it eases labor pains, helps a woman get pregnant, and can be eaten any time during pregnancy for health and luck.
If you’ve been following us since the beginning (or if you’ve checked out the archive), you know that our first recipe ever posted was raspberry jam. We couldn’t believe how easy it was to make, how delicious it was, or how quickly our friends and family gobbled it up; we had to make more jam!
What better to do on a day off from work than go berry picking? The farm near us had two options: red raspberries or black raspberries. We chose the reds; they were cheaper.
Six pounds of berries later we headed home, ready to use our brand new canning equipment.
It was surprisingly easy, considering it was our first time making jam. Continue reading