Cooking process
Last year I saw an egg jam from an eggplant in the Internet, I was in doubt, but I planned to try it all the same. As spices in this jam are offered different options: honey, vanilla, cloves, lemon, cinnamon …
For cooking, it is best to take small eggplants – up to 10 cm in length. Those who grow up themselves can tear them down at the right stage, and the rest will have to dig in a pile of eggplants in search of suitable ones. I managed to find only three more or less small vegetables, which can be welded whole, and I planned to cook for a single kilogram, so I got all sorts of different.
First of all, the aubergines must be soaked in soda, i.e. in a soda solution.
To do this, dissolve the soda first in a glass of hot water.
Then pour the rest of the water and mix.
Eggplant peel. Small leave whole, and large cut into pieces of the desired size, for example, large lobules or slices.
Each piece of eggplant pierce with a fork in several places and immediately put in a soda solution.
To make the eggplant not pop up, think of ways to squash them and leave for 2-3 hours.
From the water and half the sugar cook the syrup, i.e. mix and bring to a boil.
Cook in this syrup washed after soda and lightly squeezed eggplant about ten minutes. Then you need to let them cool down completely.
Before the next stage of cooking, add the rest of the sugar, bring to a boil, remove the foam, cook over medium heat for about half an hour, and then on the lowest heat – about half an hour. If you plan to add a lemon or strip of lemon peel, then send them to the syrup immediately, if in the plans – spices, then they are better – at the end of cooking, adding a little fire, and honey – just at the end in almost ready jam, removed from the plate.
Jam from eggplant should be obtained with a thick syrup and well-soaked sugar syrup fruits. It is rolled in the traditional way in sterile cans under sterile lids.
Have a nice experiment!
Jam from eggplant
Original jam with thick syrup and well-saturated sugar syrup fruits. Eggplants should be used small.
Ingredients
Eggplants – 1 kg
Sugar – 1-1,2 kg
Water for jam – 0,5 l
Soda – 1 tbsp.
Water for soaking – about 1 liter
Cooking process
Last year I saw an egg jam from an eggplant in the Internet, I was in doubt, but I planned to try it all the same. As spices in this jam are offered different options: honey, vanilla, cloves, lemon, cinnamon …
For cooking, it is best to take small eggplants – up to 10 cm in length. Those who grow up themselves can tear them down at the right stage, and the rest will have to dig in a pile of eggplants in search of suitable ones. I managed to find only three more or less small vegetables, which can be welded whole, and I planned to cook for a single kilogram, so I got all sorts of different.
First of all, the aubergines must be soaked in soda, i.e. in a soda solution.
To do this, dissolve the soda first in a glass of hot water.
Then pour the rest of the water and mix.
Eggplant peel. Small leave whole, and large cut into pieces of the desired size, for example, large lobules or slices.
Each piece of eggplant pierce with a fork in several places and immediately put in a soda solution.
To make the eggplant not pop up, think of ways to squash them and leave for 2-3 hours.
From the water and half the sugar cook the syrup, i.e. mix and bring to a boil.
Cook in this syrup washed after soda and lightly squeezed eggplant about ten minutes. Then you need to let them cool down completely.
Before the next stage of cooking, add the rest of the sugar, bring to a boil, remove the foam, cook over medium heat for about half an hour, and then on the lowest heat – about half an hour. If you plan to add a lemon or strip of lemon peel, then send them to the syrup immediately, if in the plans – spices, then they are better – at the end of cooking, adding a little fire, and honey – just at the end in almost ready jam, removed from the plate.
Jam from eggplant should be obtained with a thick syrup and well-soaked sugar syrup fruits. It is rolled in the traditional way in sterile cans under sterile lids.
Have a nice experiment!