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Eggplant Marmalade

Eggplant Marmalade recipe image
This International side-dish features Of eggplant, Of sugar (2 pounds, Of water, Ground nutmeg, Ground cinnamon. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 997.9
Dietary: Gluten-free, Vegetarian
Description
This International side-dish features Of eggplant, Of sugar (2 pounds, Of water, Ground nutmeg, Ground cinnamon. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 pound Of eggplant
  • 4 cup Of sugar (2 pounds)
  • 4 cup Of water
  • 1 teaspoon Ground nutmeg
  • 1 1/2 teaspoon Ground cinnamon
Directions
  1. 1
    Juice of 2 large lemons Grated rind of 1/2 lemon Makes about 8 half-pints
  2. 2
    Wash ,
  3. 3
    peel and
  4. 4
    dice the eggplant.
  5. 5
    Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside.
  6. 6
    Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil.
  7. 7
    Add the eggplant.
  8. 8
    Remove from heat, cover and allow to stand overnight.
  9. 9
    The next day,
  10. 10
    remove the eggplant with a slotted spoon and
  11. 11
    boil the syrup for 20 minutes to
  12. 12
    thicken it.
  13. 13
    Return the eggplant to the kettle and
  14. 14
    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 (106&# 194;°C).
  15. 15
    Stir in the lemon juice and grated rind.
  16. 16
    Ladle into hot, sterilized jars and seal.
  17. 17
    To seal:
  18. 18
    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
  19. 19
    remove all particles of food, seeds or spices.
  20. 20
    While contents are hot, cover with a 1/8-inch layer of paraffin.
  21. 21
    When paraffin has
  22. 22
    set ,
  23. 23
    add another
  24. 24
    layer of melted paraffin, tilting and rotating the jar to seal completely.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 997.9kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.7mg1%
Total Carbohydrate 255.5g86%
Dietary Fiber 8.1g33%
Sugars 248.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, cinnamon, eggplant, ground, international, marmalade, nutmeg, pounds, side-dish, sugar, title, vegan, water
Read it online: https://www.chefs-mate.com/recipe/eggplant-marmalade/