| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Condiments, Jams |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Of eggplant |
| 4 |
c |
Of sugar (2 pounds) |
| 4 |
c |
Of water |
| 1 |
ts |
Ground nutmeg |
| 1 1/2 |
ts |
Ground cinnamon |
|
|
Juice of 2 large lemons |
|
|
Grated rind of 1/2 lemon |
INSTRUCTIONS
Makes about 8 half-pints
Wash, peel and dice the eggplant. Barely cover with water in a preserving
kettle and boil for about 10 minutes; drain and set aside. Make a syrup by
combining the sugar, water, nutmeg and cinnamon and bringing them to a
boil. Add the eggplant. Remove from heat, cover and allow to stand
overnight. The next day, remove the eggplant with a slotted spoon and boil
the syrup for 20 minutes to thicken it. Return the eggplant to the kettle
and boil for 30 to 40 minutes until the syrup sheets when dropped from a
spoon (2 drops forming on the edge of the spoon, coming together and
falling as 1 drop), or until a jelly thermometer reads 220 to 222 F. Stir
in the lemon juice and grated rind. Ladle into hot, sterilized jars and
seal.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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