Jam of eggplant




About the recipe:

This jam is unusual and quite time-consuming to prepare. Eggplants should be chosen to jam small – no more than 8-10 cm long and 3-4 cm in diameter. Usually this early varieties, maturing in southern latitudes in June or early July.



eggplant 24 pieces
Sugar 2.4 kilograms
baking soda 2 hours. spoons
water 14 cups
Vanillin 2.1 h. spoons



Eggplant peel, remove the stalk and sepals leave. Each eggplant with sepals cut lengthwise. Slices in several places to pierce through a plug. When preparing eggplant should be kept in cold water under the cover, so that they are not darkened.



Soda dissolved in a glass of hot water, then mixed with 7 cups of cold water. Slices of eggplant put in a soda solution, cover and leave for 5-6 hours. Remove the eggplant from the solution and rinsed 5-6 times under running water.


Half of the sugar (1.2 kg), pour into a bowl for cooking jam, pour 6 cups of water and cook on low heat for 10-15 minutes. In the boiling syrup to put the pieces of eggplant and cook for 15 minutes over medium heat. Remove jam from heat and leave for 12 hours. Pour the jam in the remaining sugar, bring to a boil, reduce the heat to minimum and cook for about 3 hours jam. For 2-3 minutes before the end of cooking, pour the vanilla.


Remove jam from heat, cool slightly, pour into a clean, dry banks and cork.

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