Eggplant jam – a Georgian cuisine recipe, eggplant for jam must be taken small, no more than 8-10 cm long, they have very small seeds and they look more beautiful. In general, eggplant jam is very strange, almost no one risks cooking it if they don't try it. After trying, everyone always asks for a recipe. No one has ever guessed what the jam is made from, many say that the taste resembles a fig, small bones are knocked down too. In general, do not be afraid, cook, it is very tasty.
Eggplant jam ingredients
Eggplant jam recipe
To cook a Georgian cuisine recipe eggplant jam, peel the vegetables and cut them in half lengthwise. Chop each half in several places with a fork through and through. To prevent the eggplants from darkening, remove them during use and keep them in cold water under a lid.
Dissolve soda in a glass of hot water, and then mix it with 4 glasses of cold water. Place the chopped eggplants in a soda solution and set aside for 5-6 hours. Then rinse the eggplants well under running water.
Pour half of the sugar with the remaining water, mix and cook over low heat. Boil the syrup until the sugar is completely dissolved, about 10-15 minutes. Put eggplants in boiling syrup, slightly increase the heat to medium and cook for 15 minutes. After the time has passed, remove the jam from the heat and set aside for 12 hours.
Then add the remaining sugar and put the jam on the fire. When the eggplant jam boils, reduce heat to low and cook for another 3 hours. At the end of cooking, add vanilla sugar to the jam, stir and remove from heat. Pour eggplant jam into jars, cover with tin lids and seal or cover with wax paper, tie with twine. Store eggplant jam in a dry place.