Eggplant Jam
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.
*walnuts are optional
*if you like cinnamon you can add a tablespoon or 2 of ground cinnamon to the jam for a stronger taste.