Eggplant Jam

Nabil Al-GhamdiChef

Ingredients

• 2 kilograms of small, fresh eggplant
  2 kilogram
• 1 tablespoon of alum or lime water
  1 tablespoon
• 8 cups of sugar
  8 cup
• 4 cups of water
  4 cup
• 1 teaspoon of citric acid
  1 teaspoon

Steps

1. 1

   Wash the eggplant and peel it carefully to avoid removing the seeds and flesh. Make a longitudinal slit in the middle or two opposing slits from the top. Place it in water mixed with alum or lime water, ensuring it is submerged, and leave it in the water with lime for about an hour, stirring occasionally.

   Required Tools:

   Mixing Bowl

   60 min
2. 2

   Wash the eggplant, place it in a pot, and boil it briefly, then cool it and gently squeeze each piece.

   Required Tools:

   🍳

   Pot

   10 min
3. 3

   Place the syrup ingredients on the stove until it thickens. Add the eggplant, remove any foam, and let it simmer on very low heat until it turns golden. Add the citric acid and let it boil together, then turn off the heat and let it cool before storing it in a dry jar.

   20 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags