SUKKOT—ETROG-HONEY JELLY

 

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Etrog-Honey Jelly; thereby demonstrating that they know how to:

1. Use a microplane to grate the etrog rind.
2. Slice the etrogs and lemons.
3. Juice the etrogs and lemons.
4. Strain liquid.
5. Sterilize small canning jars and canning utensils.
6. Measure and combine ingredients.
7. Stir boiling liquids carefully observing safety precautions.
8. Use sterilized canning equipment to ladle hot liquid into hot jars.
9. Check lids to make sure a proper seal has been achieved.
10. Label cooled jars with content and date.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed in one class.

2. It is essential for food safety that everything be really hot to ensure proper sterilization and sealing, so careful supervision is necessary.

B. TECHNIQUES

1. Especially if a quantity of jelly is to be doubled or tripled, make sure a large pot is used so as to avoid cooking over when the jelly bubbles up during the boiling process.

2. Place a clean dish towel or trivet under the jars to avoid creating stress on the glass when the hot jar in placed on a cold countertop.

3. It is especially satisfying to listen for the “ping” sound of the two-piece lids of the canning jars that show that they have sealed properly.

III. FOOD FOR THOUGHT

A. How does one determine what constitutes a “proper” and kosher etrog?

B. What are other possible uses for etrogim after the holiday?

C. Why do you think this particular fruit was chosen to represent Sukkot?

MATERIALS FOR ETROG-HONEY JELLY

• glass canning jars with new two-piece lids for sealing
• large pot (4 to 8 quart size) for cooking jelly
• large pot with insert to sterilize jars and utensils
• small pot for sterilizing lids
• long handled metal spoon for stirring
• specialized canning utensils, such as jar grippers, funnels, and tongs
• ladles
• glass measuring cups
• measuring spoons
• microplane for grating rinds
• citrus juicer
• two or more etrogim
• lemons
• honey
• liquid pectin
• labels for jars
• cloth dish towels or trivets
• dish cloths
• dishwashing liquid
• pot holders

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FOR THE STUDENTS

The fruit called in Hebrew, “etrog,” in Yiddish, “esrog,” or in English, “citron.” is the closest thing that any religion has to a sacred fruit. On the holiday of Sukkot, this fruit plays a major role in the rituals along with the lulav, a combination of palm, willow, and myrtle branches. One of the more beautiful ritual objects that one can own is a decorative box that houses the etrog. The etrog is a fruit that never rots, and so it can be kept in the box from year to year as it dries out and it continues to have a delightful, perfume for all time. 

A superstition about the etrog is that a pregnant woman who bites off the end, or pitom, after the holiday, will give birth to a boy. The pitom must be intact all during the holiday for the ritual, or the etrog is rendered unkosher. It is a fruit that clings to the tree and will dry up, if not picked, hanging on to its branch.

Part of the symbolism of the holiday involving the four species has each representing a particular limb of the body through which man is to serve God.
Etrog refers to the heart, the place of understanding and wisdom. Palm refers to the backbone, uprightness. Myrtle corresponds to the eyes, enlightenment. Willow represents the lips, the service of the lips (prayer).

Etrog-Honey Jelly

• 2-1/2 cups honey
• 3/4 cup fresh etrog and lemon juice, strained of all pulp
• 1 Tbsp., or more, grated etrog rind
• 1/2 bottle, or one pouch, liquid fruit pectin (3 ounces)

Finely grate the rind from as many etrogim as you can obtain (you should have at least two).

Squeeze as much juice from them as possible. There is not much juice inside, so add fresh-squeezed lemon juice to equal the 3/4 cup.

Combine honey, etrog/lemon juice and grated rind in a large, heavy-bottomed pot.

Stir over moderate heat until mixture reaches a full boil. Add pectin and bring again to a full, rolling boil, stirring constantly. Boil hard for one minute.

Remove from heat and continue to stir for three minutes.

Seal in hot sterilized canning jars.

Makes about 4 half pints.