Eggplant jam

15 servings

240 minutes

The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.

Energy value per serving

• Calories: 714.1
• Proteins: 3.8g
• Fats: 0.3g
• Carbohydrates: 173.9g

Ingredients

• Eggplants: 24 pc
• Sugar: 2.4 kg
• Soda: 2 tsp
• Water: 14 glass
• Vanillin: 0.5 tsp

Cooking steps

1. Peel the eggplants, remove the stems, and leave the calyxes. Cut each eggplant lengthwise with the calyx attached. Puncture the pieces in several places with a fork. While preparing, keep the eggplants in cold water under a lid to prevent them from darkening.

   Required ingredients:

   • Eggplants: 24 pieces

2. Dissolve the soda in a glass of hot water, then mix with 7 glasses of cold water.

   Required ingredients:

   • Soda: 2 teaspoons
   • Water: 14 glasss

3. Place eggplant pieces in a soda solution, cover with a lid, and leave for 5-6 hours. Remove the eggplants from the solution and rinse them under running water 5-6 times.

   Required ingredients:

   • Eggplants: 24 pieces
   • Water: 14 glasss

4. Pour half of the sugar into a pot for making jam, add 6 cups of water, and simmer on low heat for 10-15 minutes.

   Required ingredients:

   • Sugar: 2.4 kg
   • Water: 14 glasss

5. Add eggplants to boiling syrup, cook for 15 minutes over medium heat. Remove the jam from heat and let it sit for 12 hours.

   Required ingredients:

   • Eggplants: 24 pieces

6. Add the remaining sugar to the jam, bring to a boil, reduce heat to low and cook for about 3 hours. Add vanillin 2-3 minutes before the end of cooking.

   Required ingredients:

   • Sugar: 2.4 kg
   • Vanillin: 0.5 teaspoon

7. Remove the jam from heat, let it cool slightly, pour into clean dry jars, and seal.