For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen
With Passover beginning in three days, I continued with my preparations today by visiting several grocery stores, calling my sister every 20 minutes to ask was she bringing the horseradish? kosher wine? cucumbers? and cooking up some eingie. My grandmother, Mollye, made eingie for the entire family every year. She made it for us and also shipped it to California to her son’s family. Later my mother, Ruth, took over the eingie duty, making it ahead and shipping it to her kids. Now I make the eingie.
Eingie is short for eingemacht, which is Yiddish for preserve. In this case it is an apricot-pineapple jam, something like a marmalade in consistency. In our family we spoon it liberally on top of fried matzo and on matzo meal pancakes. Other families eat their Passover breakfast matzo plain, but to me these dishes just don’t taste right without a large spoonful of eingie.
While I was running around town today I found myself close to my mother’s nursing home. She has dementia, and visiting her always makes me sad, so I don’t go to see her very often. Today I felt the need to see her, to make that connection to the women who came before me, to hold her hand and let her know that I am making the eingie this year.
- 1¾ lbs. dried apricots, soaked overnight
- 2 20-ounce cans
- 4 c. sugar
Drain and chop the apricots, then combine all ingredients in a large pot. Cook until very hot and bubbly, and slightly thick. Spoon into hot, sterilized jars and process, or store in covered jars in refrigerator.