Jam from eggplant - a surprise for others

Almost every hostess has in her arsenal a set of family recipes that are favorite in the family, which year after year please not only the household members but also the guests. This also applies to winter preparations: various types of jam, jam, spirits from vegetables.

If we talk about sweet preparations for the winter, then there is a fairly standard set of fruits, of which jam and jam are made.

Special recipe

But, you see, each of us wants to have a recipe for dishes that will impress loved ones with their originality and specificity.

For the housewives who love the unusual ways of cooking the usual products, we offer jam from eggplant. This name causes the same bewilderment, as well as jam from zucchini, crust of watermelon and green tomatoes. And yet this dish is quite popular among connoisseurs of novelty.

In order to prepare jam from eggplant, you will need certain time and labor costs, but, believe me, they are worth it! Having received as a result of diligence a new and original dish, you and your loved ones appreciate the efforts made.

Jam from eggplants: recipe

For the preparation of jam from blue, small, carefully sorted fruits measuring 7-10 cm are needed.

We will need:

• 24 small eggplants;
• 14 glasses of water;
• 2 teaspoons baking soda;
• 2.4 kg of sugar;
• Vanillin to taste.

With eggplant we cut the stems. Sepals should not be removed. Now, each fruit is cut along and in several places we make through punctures with a fork. In the process of preparing eggplant, keep them in a container with cold water (covered with a lid), since interaction with air will cause a reaction of darkening.

In a glass of hot water, dissolve 2 teaspoons of soda. The obtained solution is combined with 7 glasses of cold water.

Eggplant, transfer into this liquid and leave under the lid for 6 hours. While the fruits are in the water, they need to be washed at least 5-6 times.

Now pour into a saucepan, in which you will be making jam, ½ piece of sugar. Fill it with 6 glasses of clean water at room temperature and cook for 13-15 minutes over a small fire.

While the syrup begins to boil, get the eggplant from the soda solution and rinse them under running water. When the syrup boils, dip the blue fruits into it and cook for 15 minutes over a small fire. After that, remove the saucepan from the heat and leave for 12 hours.

Now you need to pour the remainder of the sugar into the jam, boil and reduce the heat. Brew all this needs another 3 hours. Just 2 minutes before the end of cooking, add vanillin.

At the end of the allotted time, remove the saucepan from the dish from the heat and cool slightly. After that, it is ready to spill into dry jars. Ideally, you should get caramelized jam from eggplant.

Eggplant and lemon

Even more attention is attracted to eggplant jam with lemon. It has Armenian roots. At least this is generally accepted, given the fact that Armenians are in principle famous for making exotic species of jam.

Jam from eggplant - recipe:

• 2 kg of aubergines;
• 3 kg of sugar;
• 800 grams of water;
• 2 tablespoons lemon juice;
• 8-10 pieces of cloves;
• Cinnamon to taste;
• 8-10 grains of cardamom.

We begin to prepare the jam by selecting small eggplants 6-7 cm long. Fill them with cold water and stand it day.

Next, you should drain the water, and put the blue in boiling water for 6-8 minutes. While eggplants cook, prepare sugar syrup.

After the vegetables are cooked, drain the water, and cut them as you like: circles, cubes, blocks. If the fruits are very small - they can not shred.

Now pour the eggplants with cooked hot syrup and cook for half an hour. Leave the vegetables to infuse in the syrup for another 2 hours. Repeat the cooking twice.

During the last approach of boiling jam, add cardamom, cloves, cinnamon, dropping them in a gauze pouch, and then pulling out of the pan. These spices will give the delicacy a wonderful aroma. At the end of the cooking, add the lemon juice. He will give a savory piquancy to the jam.

So, quite simply, we made an unusual jam from eggplant and lemon with spices.

Multivariate and eggplant

Now many housewives in the kitchen have a very useful thing - a multivarker. With the help of this miracle machine, they make many dishes without much difficulty, while saving time. Eggplant jam in the multivarquet will please you with the ease of cooking.

We will need only during one day to soak 1 kg of aubergines in water (so that they lose a bitter taste), clean them from the stems, rind and sepals. After that, you need to lay vegetables in the multivark, pour half a liter of water and pour in the same 1 kg of sugar. Select the "Quenching" program for 1 hour. After stopping it, run it again so that the jam has the right consistency. If desired, you can add slices of lemon and cinnamon.

These fairly simple dishes will surprise and please not only you, but also the household. In addition, jam from eggplant is a storehouse of vitamins and beneficial microelements that will support your health and well-being in the winter.