Eggplant Jam Recipe

What you’ll need:

• 2 1/2 lbs of Japanese Eggplant
• 1 cup brown sugar
• 2 1/2 cups water
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger

What to do:

1.Wash, peel and cube eggplant.
2. Set eggplant cubes in a pot and add water to just cover them. Cook, covered over medium heat for about 18 minutes, until very soft and mashable.
3. Use a colander to drain the water off the eggplant and return the eggplant to the pot.
4. Turn down the heat to low-medium. Add brown sugar and water. Cover and cook for about 40 minutes until the eggplant is mushy and water is gone and mixture is dark in colour.
5. Add the cinnamon and ginger and stir to mix,
6. Let cool before transferring jam to a jar and covering. Store in the refrigerator for convenient use.

Makes about 2 cups or 500 mL of jam.

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