Eggplant jam - a surprise for others

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Almost every housewife has in her arsenal a set of family favorite recipes that delight not only households, but also guests from year to year. This also applies to winter preparations: various types of jam, marmalade, vegetable spins.

If we talk about sweet preparations for the winter, then there is a fairly standard set of fruits from which jam and marmalade are made.

Special Recipe

But, you see, each of us wants to be armed with recipes that will amaze loved ones with their originality and specificity.

For housewives who love extraordinary ways of cooking familiar products, we offer eggplant jam. This name causes the same bewilderment as jam from zucchini, watermelon peels and green tomatoes. Nevertheless, such a dish is quite popular among connoisseurs of novelty.

In order to make eggplant jam, you will need some time and labor costs, but believe me, they are worth it! Having received as a result of efforts a new andoriginal dish, you and your loved ones will appreciate the effort.

Eggplant jam: cooking recipe

To make blue jam, small, carefully sorted fruits 7-10 cm in size are needed.

We will need:

• 24 small eggplants;
• 14 glasses of water;
• 2 teaspoons baking soda;
• 2, 4 kg of sugar;
• vanillin to taste.

Cut the stalks off the eggplant. Sepals do not need to be removed. Now we cut each fruit lengthwise and in several places we make through punctures with a fork. Keep the eggplant in a container of cold water (with a lid) while cooking, as exposure to air will cause a browning reaction.

Dissolve 2 teaspoons of baking soda in a glass of hot water. Combine the resulting solution with 7 glasses of cold water.

Transfer the eggplants to this liquid and leave covered for 6 hours. While the fruits are in the water, they must be washed at least 5-6 times.

Now pour ½ part of sugar into the pan in which you will cook the jam. Pour it with 6 cups of clean water at room temperature and boil for 13-15 minutes over low heat.

While the syrup is boiling, remove the eggplants from the soda solution and rinse them under running water. When the syrup boils, dip the blue fruits into it and cook for 15 minutes over low heat. After that, remove the pan from the heat and infuse for 12 hours.

Now it is necessaryPour the rest of the sugar into the jam, boil and reduce the heat. You need to cook all this for another 3 hours. Literally 2 minutes before the end of cooking, add vanillin.

After the allotted time, remove the pan with the dish from the heat and cool slightly. After that, it is ready for bottling in dry cans. Ideally, you should end up with caramelized eggplant jam.

Eggplant and lemon

Eggplant jam with lemon attracts even more attention. It has Armenian roots. At least, this is considered to be the case, given the fact that Armenians are generally famous for making exotic types of jam.

Eggplant jam - recipe:

• 2 kg eggplant;
• 3 kg of sugar;
• 800 grams of water;
• 2 tablespoons lemon juice;
• 8-10 cloves;
• cinnamon to taste;
• 8-10 cardamom grains.

We start preparing the jam by selecting small eggplants 6-7 cm long. Fill them with cold water and keep it in it for a day.

Next, you should decant the water, and dip the blue ones in boiling water for 6-8 minutes. While the eggplant is cooking, prepare the sugar syrup.

After the vegetables have boiled, drain the water, and cut them the way you like: circles, cubes, sticks. If the fruits are very small, they can not be chopped.

Now pour the prepared hot syrup over the eggplants and boil for half an hour. Leave the vegetables to infuse in the syrup for another 2 hours. Repeat boil twotimes.

During the last approach of boiling the jam, add cardamom, cloves, cinnamon, dropping them in a gauze bag, and then pulling them out of the pan. These spices will give the delicacy a wonderful aroma. Add lemon juice at the end of cooking. It will give the jam a piquant sourness.

That's it, quite simply, we made an unusual jam from eggplant and lemon with spices.

Slow cooker and eggplant

Now many housewives in the kitchen have a very useful thing - a slow cooker. With the help of this miracle machine, they make many dishes without much difficulty, while saving time. Eggplant jam in a slow cooker will please you with ease of preparation.

We only need to soak 1 kg of eggplant in water for a day (so that they lose their bitter taste), peel them from the stalks, peel and sepals. After that, you need to put the vegetables in a slow cooker, pour half a liter of water and add 1 kg of sugar there. Select the "Extinguishing" program for 1 hour. After stopping it, start it again so that the jam acquires the desired consistency. Optionally, you can add lemon slices and cinnamon.

These fairly simple dishes will surprise and delight not only yourself, but also the household. In addition, eggplant jam is a storehouse of vitamins and minerals that will support your he alth and well-being in the winter.