Etrog (Esrog) Jelly

Directions

1. 1
   ["GET RID OF BITTERNESS: Wash etrog and trim off the ends. Slice thinly, or chop. Put the slices and the seeds into a cheesecloth bag. Day 1: Cover with water and let stand at least 12 hours. Bring to a boil, and simmer uncovered for 20 minutes. Drain fruit. Cover with cold water & repeat on Day 2.", "Day 3: Drain fruit, then cover with cold water & simmer uncovered 1 hour. Take out the bag of fruit and seeds. Let it cool down, then squeeze every drop into the pot and throw out the mush.", "Mix pectin with 1/4 cup sugar. Add sugar, pectin & marmalade and simmer. To become jelly, there has to be the right concentration of sugar, so if you put in more water or less sugar it takes longer to boil down. It will probably reach 200\u00b0 quickly, but then it takes up to an hour to get up to \"jelly\"" temperature (220\u00b0-222\u00b0). After it gets to 215\u00b0 stir constantly and DO NOT WALK AWAY - it burns easily. If it does burn