Eggplant Marmalade

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Eggplant Marmalade

 

2 pounds eggplant

4 cups of sugar

4 cups of water

1 tablespoon ground nutmeg

1 1/2 teaspoons ground cinnamon

juice of 2 large lemons

grated rind of 1/2 lemon

 

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 222F. 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.

Makes about 8 half pints.