Etrog preserves, adapted from Sweet Sicily by Victoria Granof
3 fresh citrons (approximately 1 pound each)
4 cups sugar
1 cup water
Wash each etrog in cold water and cut into quarters. Remove the seeds. Grate the fruit, including the peel and the white membrane, on the largest holes of a box grater.
Place the grated etrog in a bowl and cover with cold water. Let sit for two days, draining and adding fresh cold water twice a day. Drain and squeeze the fruit to extract as much liquid as possible. In a large heavy saucepan, stir together the sugar and water. Add the etrog mixture, bring to a boil over medium heat, and cook, stirring, until most of the syrup has been absorbed and the fruit is translucent.
Pack the preserves into sterilized jars, filling them to 1/4 inch from the top. Wipe off the rims, screw on the lids, and turn the jars upside down on a dishtowel. Leave them undisturbed for 12 hours, after which they should be vacuum-sealed and can be stored in the cupboard. If any don’t seal, just refrigerate them for up to three months.
Makes about 6 pints.