Cinnamon Eggplant Jam
Satisfy your cravings with the unique Cinnamon Eggplant Jam. This delightful blend of sweet and savory flavors will leave you wanting more. It's the perfect addition to your breakfast table or a gourmet touch to your cheese platter. Try making it tonight!
Equipment
- Frying Pan
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
Ingredients
- 2 pounds mini eggplants
- 2 pounds granulated sugar
- 1 whole lemon juiced
- 4 sticks cinnamon sticks whole
- 4 whole cloves
- a few pods dried green cardamom pods optional
- 1 cup walnuts roughly chopped
- just to cover water water to cover the eggplants in the pot/saucepan
Instructions
- Peel the skin off the eggplants. If bitter, soak in water overnight.
- Place eggplants in a large saucepan and cover with water, bring to boil then change the water to remove bitterness.
- Again cover with fresh water, bring to boil then lower the heat to a simmer, add sugar, cinnamon sticks, cloves, and optional cardamom. Simmer for 20 minutes.
- Remove from heat, cover with a lid, and let the mixture sit at room temperature until the next day.
- On the next day, place the saucepan or pot with the jam on medium heat for about 20 minutes and allow to simmer. Remove from heat.
- On the third day, repeat the same steps as the second day, adding the juice of one lemon and walnuts before removing from heat. Let the jam sit for about 20 minutes.
- Pour into sterilized jars and seal.
Notes
- Tip 1: Do NOT cook the jam in one day, as the eggplants will become too soft and mushy and will fall apart.
- Tip 2: Adding walnuts is optional but they add a nice crunch and flavor to the jam.
- Tip 3: If you really like cinnamon you can add 1-2 tablespoons of ground cinnamon to the jam for a stronger taste.