Eggplant Jam
Preserves • Georgian
Description
Recipe for 10 kg of jam.
Ingredients
- Eggplants 24 pieces
- Sugar 5 lbs
- Activated Baking Soda 2 teaspoons
- Water 5 qt
- Vanillin 0.5 teaspoons
Step-by-Step Guide
Step 1
Peel the eggplants, remove the stems, leaving the calyx. Cut each eggplant lengthwise with the calyx intact. Puncture the pieces in several places with a fork. While preparing, keep the eggplants in cold water under a lid to prevent discoloration.
Step 2
Dissolve the baking soda in a glass of hot water, then mix it with 7 glasses of cold water.
Step 3
Place the eggplant pieces in the soda solution, cover with a lid, and leave for 5–6 hours. Remove the eggplants from the solution and rinse them under running water 5–6 times.
Step 4
Add half of the sugar to a pot for cooking the jam, pour in 6 glasses of water, and simmer on low heat for 10–15 minutes.
Step 5
Add the eggplants to the boiling syrup and cook for 15 minutes over medium heat. Remove the jam from heat and let it sit for 12 hours.
Step 6
Add the remaining sugar to the jam, bring to a boil, reduce the heat to the minimum, and cook the jam for about 3 hours. 2–3 minutes before the end of cooking, add the vanillin.
Step 7
Remove the jam from heat, let it cool slightly, pour it into clean dry jars, and seal.
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