Eggplant Marmalade

Title:
Eggplant Marmalade

Yield:
8 Servings

Categories:
Condiments,
Jams




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






 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