Esrog Jam

4 esrogs

2 quince, peeled and cored, thinly sliced, pulp removed

1 1/2 lemons, peeled, thinly sliced

1 lb. sugar

1.  Cut esrogs into quarters and slice very thinly, removing all pulp and set aside for another use if desired. 

2.  Bring pot of water to a bowl and add esrogs.  Let cook for 3 – 5 minutes and strain.  Repeat 2 or 3 more times.

3.  In a pot combine the cooked esrogs, quince, lemon and sugar. Add just enough water to cover the fruit.

4.  Cook 3 – 4 hours on med-low flame (uncovered), mixing occasionally.

5.  Meanwhile, boil mason jars in a pot of hot water for about 5 minutes. Remove with tongs onto a towel.  Add warm jam into hot jars and cover tightly. Store in a cool place.