Eggplant jam with cinnamon is the kind of jam that will make your whole house smell like heaven…
Ever heard of Eggplant jam? It’s very popular in the Middle East and reminds me of when I was a child we would visit Damascus for short vacations, and my parents always bought candied fruits such as apricots, figs, apples, as well as little eggplants! And you would be surprised at how good does this jam taste, sweet little eggplants with cinnamon and walnuts is a very delicious spread to have on toast for breakfast!
This recipe is my Mum’s (Thank you Mum for the awesome recipe, I love it!). For this kind of jam you have to make sure that the eggplants are not bitter, and in case if they are, you have to soak them in water and leave overnight to make sure that the bitterness goes away. I used small globe eggplants like the one that you can see in the pictures of this post, they are called “Makdoos” in Jordan, pretty easy to work with, and you just have to peel the skin off. This jam took 3 days to be ready,Â and the reason is because if the jam mixture is cooked in one day then the eggplants can become too soft and mushy!
I love the combination of candied eggplants, cinnamon, and walnuts. Although walnuts are optional in the recipe, but I highly recommend that you add some, unless you’re allergic or something.
Question: What’s your favourite kind of jam?
Eggplant and Cinnamon Jam
- 1 kg small globe eggplants
- 1 kg sugar 1:1
- juice of 1 lemon
- 4 cinnamon sticks
- 1 cup chopped walnuts
- water just to cover the eggplants in saucepan
Peel the skin off the eggplants (if bitter you have to soak in water overnight).
Place eggplants in a large saucepan and cover with water, bring to boil then change water so remove bitterness.
Again cover with clean water, bring to boil then lower the heat, add sugar and cinnamon sticks and simmer for 15-20 minutes.
Turn off , cover pan with lid, and let it stand at room temperature until the next day.
On the next day, place pan on a medium heat for 20 minutes and simmer.
On the third day, repeat what you did on the second day, and at the end add juice of one lemon, walnuts, and remove from heat. Let jam stand for about 15 minutes so that the fruit can settle. Pour into sterilised jars, label and seal.
*The reason why this jam is made in 3 stages, is because if you cook it in one day the eggplants might become too soft and mushy and can fall apart.
*I haven't added quantities as it depends on how much jam do you want to make and what consistency do you prefer.
*walnuts are optional
*if you love cinnamon you can add a tbsp or 2 of ground cinnamon