Cook eggplant jam for 35 minutes.
How to make eggplant jam
Products
Eggplant – 6 pieces of medium size
Sugar – 200 grams
Water – 350 milliliters
Cloves – 6 pieces
Lemon juice – 2 tablespoons
Preparation of products
1. Peel the eggplants.
2. Soak the eggplants in salted water (for 1 liter of water – 1 tablespoon of salt).
3. After 15 minutes, squeeze the eggplants out of the water.
How to make eggplant jam
1. Boil 1 liter of water. Place the eggplants in a saucepan and simmer for 5 minutes. Remove the eggplants from the water, put on a plate, cool.
2. Boil 350 ml of water. Dissolve 200 grams of sugar in water, add 4 clove buds. Dip eggplants into this syrup. Cook the jam for 30 minutes.
3. Add 2 tablespoons of lemon juice. Boil for 1 minute.
4. Let the eggplant steep in the syrup for 10 hours.
Delicious facts
– The readiness of the jam is determined by dropping a drop of syrup on a plate. If it hasn’t spread, then the jam is ready.
– Eggplant jam tastes very similar to fig jam.
– Lemon juice and cloves remove the typical eggplant odor.
– It is better to choose young and small eggplants for jam, up to 15 centimeters long. The fruits you need to choose are those in which the seeds are small – these will boil.
– If you cannot find small eggplants, you can use large fruits. They need to be peeled and cut into slices 5-6 centimeters.