Eggplant jam has an amazing taste. It is a real delicacy that can be served for tea drinking. There are several ways to make such jam.
Fragrant eggplant jam
To make the jam, you will need the following ingredients:
- sugar - 2.4 kg;
- vanillin - 5 g;
- baking soda - 2 tsp;
- eggplant - 24 pcs. small size;
- water - 14 glasses.
Eggplants should be ripe, fresh and firm. Take vegetables, wash thoroughly, peel and remove the stalks. Slice each vegetable lengthwise. Pierce the halves in several places with a fork. Put all prepared eggplants in the refrigerator for 30 minutes, be sure to keep them in a container with water under the lid, then they will not darken.
Dissolve baking soda in a glass of boiled water, and then mix with cold liquid (7 glasses of water). Place the eggplants in this solution, cover again and leave at room temperature for 6 hours. Take out the vegetables and rinse them several times under running water.
Pour 1, 2 kg of granulated sugar into a container for boiling jam, pour 6 glasses of water and put on low heat for 10-14 minutes. When the syrup boils and boils a little, all washed vegetables should be dipped into it. They should be kept in it for 15 minutes, but over medium heat, and then all this is left to infuse for 12 hours.
Put the jam back on the hotplate and add the remaining sugar to it. Bring to a boil and simmer over low heat for about 3 hours. Add vanillin a few minutes before this time expires.
Remove the jam from heat and leave to cool. At this time, start sterilizing the jars and lids. When they're ready, you can start rolling the eggplant treats.
Spicy eggplant jam
To make jam you will need:
- water - 1.5 l;
- soda - 1 tsp;
- cinnamon - 8 g;
- cardamom grains - 4 pcs.;
- sugar - 1.5 kg;
- eggplant - 1 kg.
Take small eggplants, wash, peel and peel. Pour 500 ml of water into a container and dilute baking soda in it. Transfer the vegetables to the prepared solution and stand for 40 minutes. Then rinse them thoroughly.
Put water on fire and bring to a boil. Dip the prepared eggplant there and cook for 5 minutes. Drain and let the vegetables cool. In the meantime, start preparing the syrup. Bring 400 ml of water to a boil and add all the sugar there. Boil it all for 35 minutes.
Pour the prepared syrup over the eggplant and leave for 2 hours. Then put them on fire and start boiling until tender. It is imperative during this to take a gauze bag and put spices in it, and then lower it into a container with jam. When it's done, the cardamom and cinnamon are pulled out, and the treat is poured into the jars and rolled up.
