Cinnamon Eggplant Jam
This unique spread transforms mini eggplants into a luscious jam enriched with warm spices and topped with crunchy walnuts.
Equipment
- Large Pot
- Mixing Bowl
- Sterilized Jars
Ingredients
Ingredients
- 2 pounds Mini Eggplants Washed and sliced into quarters
- 2 pounds Granulated Sugar
- 1 whole Lemon Juiced
- 4 whole Cinnamon Sticks
- 4 whole Cloves
- a few Dried Green Cardamom Pods Optional
- 1 cup Walnuts Roughly chopped
- Water Just enough to cover the eggplants
Instructions
- Step 1: Wash the mini eggplants thoroughly, cut off the green tops, and slice them into quarters.
- Step 2: Soak the chopped eggplants in a large bowl of water for about 30 minutes.
- Step 3: Drain the eggplants and add them back to a large pot. Pour in the sugar and lemon juice, then add enough water to cover the eggplants.
- Step 4: Add the cinnamon sticks, cloves, and optional cardamom pods to the pot.
- Step 5: Cook over medium heat until boiling, then reduce heat and let simmer for 45 minutes to 1 hour, stirring occasionally.
- Step 6: Stir in the chopped walnuts and simmer for an additional 10 minutes.
- Step 7: Jar the hot jam into sterilized jars, leaving space at the top, and wipe the rims clean.
- Step 8: Seal the jars while hot and store in the refrigerator or process in a boiling water bath for longer shelf life.
Notes
Choose small, firm mini eggplants for the best flavor. Taste the jam as it cooks and adjust sweetness or acidity as needed.