Eggplant Jam
Ingredients:
2 kg very small baby eggplants
2 kg sugar
1 teaspoon lime serene powder
11 cups of water
Preparations
Peel the eggplants but while you are peeling each one put them in pan full of water until you peeled all the eggplants and set aside while preparing the serene Lime water in a large deep bowl or a large saucepan. Add the water and 1 tablespoon of limes serene powder, stir it very well and wait until the water become clear. Add the eggplants to the water, cover the pan with plastic cover smaller than the pan then fill another 2 quart pan with water and put it on top’s of the cover let the eggplant Soak in this mixture for 24 hours or no less than 12 hours.
The sugar syrup
Note:
For every 1 cup of sugar add to it 2 cups of water. Measure the sugar and water then put them in a large saucepan; bring the mixture to boiling point. After you remove the eggplants from the lime water, wash them 2-3 times squeeze the excess water from each eggplants then add them to the syrup. Reduce the heat to a medium-low and cook until the eggplants become a golden in color. Remove from syrup and put them in small jars or depend on the size and the quantity of the eggplants. Fill the jar with the remaining syrup. Cover the jar with the lid while it’s still hot; be careful when handling hot syrup.
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