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
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 4.5mg||0 %|
|Total Carbohydrate 224g||66 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 224g|
|Protein 0g||0 %|
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Calories per serving: 867
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