Eggplant Jam (Moroccan)

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#12909

serves/makes:

ready in:
1-2 hrs

ingredients

2 1/2 pounds small (Japanese) eggplants
2 lemons, juiced
6 cups sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
5 whole cloves
3 tablespoons salt
water

directions

Pierce the eggplants with a fork in the peel. Let sit in cold salted water for one hour. Place eggplants in fresh water and boil for 10 minutes.

Drain well and place in a pot (copper if possible) with the sugar and water to cover. When the sugar is dissolved add the spices and lemon juice. Cook for another 20 minutes and remove from the fire. Let the eggplants rest overnight.

Simmer until syrup is thick. Test the syrup by dropping a little onto a saucer. If the drops do not spread, setting point is reached.