Instructions

• If the eggplants taste bitter, soak them in cold water overnight; otherwise proceed. Peel the skin off all 2 pounds (900 g) of mini eggplants. If you soaked them, drain and rinse before the next step.
• Place the peeled eggplants in a large saucepan or pot and add just enough water to cover them. Bring to a rolling boil, then pour off and discard the water to help remove remaining bitterness. Rinse the eggplants briefly under running water and return them to the pot.
• Add fresh water to the pot again—just enough to cover the eggplants. Bring to a boil, then lower the heat so the liquid is at a gentle simmer. Add 2 pounds (900 g) granulated sugar, 4 whole cinnamon sticks, 4 whole cloves, and the dried green cardamom pods if using. Simmer, uncovered or partially covered, for 20 minutes, stirring occasionally so the sugar dissolves and the eggplants cook evenly.
• Remove the pot from the heat, cover with a lid, and let it sit at room temperature overnight (about 12–24 hours).
• On the second day, return the covered mixture to medium heat and simmer for about 20 minutes, stirring occasionally. Remove from heat, cover again, and let sit at room temperature until the next day.
• On the third day, heat the pot over medium heat and simmer for about 20 minutes again, stirring occasionally. At the end of this simmer, stir in the juice of 1 lemon and 1 cup of roughly chopped walnuts. Remove from heat.
• Let the jam sit about 20 minutes to cool slightly. If you prefer not to have whole spices in the jars, remove the cinnamon sticks, cloves, and any cardamom pods now.
• Pour the warm jam into sterilized jars, seal, and allow to cool completely before storing.