• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!

Join the Little Sunny Kitchen email family!

Get our FREE dinners ebook!

  • Meet Diana
  • Favorite Products
  • Videos
  • Learn to Cook

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Sides
    • Main Dishes
    • Salads
    • Pasta
    • Soups & Chilis
    • Desserts
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Christmas
    • Valentine’s
    • Easter
    • Summer
    • Fall
    • Thanksgiving
    • Halloween
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Stovetop
    • Grill
  • Easy Meals
  • Appetizers
  • Drinks
  • Slow Cooker
  • Air Fryer
  • Restaurant Copycats
  • Summer Faves
Home Cuisine Middle Eastern

Cinnamon Eggplant Jam

4.8
/5 –
Rate Recipe 17 Comments
Jump to Recipe
  • Share
By: Diana Posted: 6/25/19 Updated: 5/4/21

This post may contain affiliate links. Please read my disclosure policy.

Cinnamon eggplant jam with walnuts is a unique Middle Eastern recipe that will make your whole house smell like Christmas! Mini eggplants are kept as a whole and cooked with sugar and spice until a jam consistency is reached.

Cinnamon Eggplant Jam

Eggplant Jam Recipe

Have you ever tried an eggplant jam? I know that this might sound unusual to you, but yes we make jam with eggplants! It’s a Middle Eastern delicacy that’s popular in Jordan, Palestine, and Syria (I believe that it originated from Syria). Mini eggplants are slowly cooked with sugar as they are infused with cinnamon and cloves until a jam consistency is reached.

The interesting this is that the mini eggplants are left as whole fruits, and that makes eating them really fun!

What Kind of Eggplants Are Used to Make This Jam?

In Jordan, there’s only one variety of mini-eggplants that’s sold in stores and they’re the mini/small globe eggplants that you can see in the image below.

Mini eggplants

You have to make sure that the eggplants used to make this jam are not bitter. This is probably the most important thing in this recipe. My mother taught me to always taste the eggplants prior to buying them, and it goes like this:

  • Ask the local grocery shop owner if they have “makdoos” which is the Arabic name for mini eggplants.
  • Ask if they’re bitter. His answer will be that they’re sweet, and you can even taste them.
  • Use your hands to break one in half, and taste a small piece of the raw eggplant from the middle. All of them will have a slightly bitter taste, but if it’s not too obvious then you’re good to go. If they’re bitter, leave them.

Now, what if you already bought the eggplants, and they’re a bit bitter?

Soak the eggplants in water and leave them overnight. Change the water every 3 hours or whenever is possible.

How to Make Eggplant Jam?

Before you start, you should be aware that this recipe takes 3 days to make. The reason is that if you cook the jam at once, the eggplants will be too soft and will turn into mush. Instead, we cook the eggplants in 3 stages and end up with candied eggplants in a spiced thick syrup.

Step 1.

Peel the skin of the eggplants, and have a taste and check if there is a bitterness to the eggplants. If they are bitter, then soak them overnight in cold water. If not, then go to step 2.

Step 2. *DAY ONE*

In a large pot or saucepan, put the eggplants and cover with water. Bring to a boil, then turn off the heat and change the water. Again, this will help get rid of the naturally bitter taste in the eggplants.

Cinnamon Eggplant Jam

Step 3.

Cover the eggplants in fresh water in the same pot, and bring to a boil. Turn down the heat, add sugar, cinnamon sticks and cloves. Cook for 20 minutes, then switch off the heat, cover with a lid and let it stand at room temperature until the next day.

Step 4. *DAY TWO*

On the next day, let the mixture simmer over medium heat for 20 minutes then switch off the heat. Cover with a lid and let it stand at room temperature until the next day.

Step 5. *DAY THREE*

Repeat what you did on day 2 by letting the mixture boil for 20 minutes, then at the end just add lemon juice and crushed walnuts. Remove from heat, and let the jam cool down for 20 minutes or so. Pour into sterilized jars and seal.

Cinnamon Eggplant Jam jar

The walnuts in this recipe are completely optional, but I strongly recommend that you add them! They give a lovely taste and crunch to the jam.

Cinnamon Eggplant Jam

Store the jam jars in a cool dry place for up to 1 year.

More Great Eggplant Recipes

Here’s a list of my best eggplant recipes:
Middle Eastern stuffed eggplants
Vegan eggplant sandwich
Eggplant and chickpea curry
Baba ganoush
Fesenjan
Mtabbal eggplant dip
Eggplant cinnamon jam

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.75 from 8 votes
(Click stars to rate!)

Eggplant Jam

Prep Time: 3 d
Cook Time: 1 hr
Author: Diana
Print Rate Recipe Email Recipe
Sweet eggplant cinnamon jam the Middle Eastern way
Sweet eggplant cinnamon jam the Middle Eastern way

Ingredients

  • 2 pounds (900 grams) mini eggplants
  • 2 pounds (900 grams) granulated sugar
  • 1 lemon juiced
  • 4 cinnamon sticks
  • 4 cloves
  • 1 cup walnuts roughly chopped
  • water just to cover the eggplants in the pot/saucepan

Instructions

  • Peel the skin off the eggplants (if bitter you have to soak in water overnight).
  • Place eggplants in a large saucepan/pot 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, cinnamon sticks and cloves and simmer for 20 minutes.
  • Turn off, cover pan with lid, and let the mixture stand at room temperature until the next day.
  • On the next day, place saucepan or pot with the jam on 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 20 minutes. Pour into sterilised jars and seal.

Notes:

*Do NOT cook the jam in one day, as the eggplants will become too soft and mushy and will fall apart.
*walnuts are optional
*if you like cinnamon you can add a tablespoon or 2 of ground cinnamon to the jam for a stronger taste.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

This recipe was first posted on Little Sunny Kitchen in September 2015. Then updated with new pictures in June 2019. The recipe remained the same.

You may also like...

  • Vegan Eggplant Sandwich
  • Hummus Veggie Wrap
  • Mutabbal (Eggplant dip)
  • Jam filled cupcakes frosted with silky vanilla frosting
    Jam Filled Cupcakes
Previous Post
Easy Instant Pot Wings Recipe
Next Post
Vegan Bhaji Burger

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




  1. Valerie Robin says

    Posted on 12/28/21 at 01:59

    Just did this recipe, hope it’ll turn nice!
    Just a thing, there clearly are some cardamon seeds in your pictures,so I was wonderign why they are not listed in the ingredients?

    Reply
  2. Neeraja says

    Posted on 7/31/21 at 17:22

    Am I right in thinking that this is more of a preserve than a jam–that is the eggplants keep their shape? I was thinking of serving it as a desert, with some whipped labneh maybe mixed with a bit of the syrup on the side.

    Reply
    • Diana says

      Posted on 8/1/21 at 12:58

      Yes! It will be quite sweet though (just like jam). We usually serve it with pita bread and tea. I hope you love it, Neeraja!

      Reply
  3. Neeraja says

    Posted on 7/31/21 at 16:49

    Am trying this recipe now using fresh ginger instead of cloves to flavor the syrup (it’s what I had handy) and also substituting part of the sugar with honey. Will check in next week to report the results

    Reply
  4. Maria says

    Posted on 7/26/21 at 13:27

    I’m trying it at this moment, I’m Greek and it’s my favorite, I made it many years ago and am glad I found a recipe to remind me… Fingers crossed 🙂 thank you yours looks amazing!

    Reply
Older Comments 1 2 3

Primary Sidebar

Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Dinner Tonight

Teriyaki Chicken Stir Fry in a skillet

Teriyaki Chicken Stir Fry

Garlic Butter Chicken Tenders

Holding a Chick-Fil-A homemade Sandwich, and waffle fries

Homemade Chick-Fil-A Chicken Sandwich

Creamy Garlic Shrimp Pasta

Most Popular

Chocolate Macarons

Penne Arrabbiata

French Fry Seasoning

Alfredo Sauce Recipe

Crispy Oven Baked Chicken Tenders

Chicken Caesar Wrap

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Download My Free Dinner eBook!

Join us and receive new recipes every week! Download our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Shop

Cooking Guides

Follow Along on Social:

Join My Free Instant Pot & Air Fryer Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2022 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled