No typos here, this jam is out of this world and so worth the effort it takes to make it happen. The cloves lend a peppery note and gives this eggplant jam a distinct and delicious flavour! Plus you’re consuming your veggies…that has to count for something right?
The type of eggplant used for this recipe is baby (or italian) eggplant, because they have a less bitter taste to them. Serving this at your next gathering or party will surely turn a few heads, and you will be reigned queen of the kitchen ;)
Eggplant Jam Yields: ~4 Cups
8C baby eggplant, washed and peeled (counted around 80 pieces)
1Tsp ground cloves
Juice of 1 lemon
3Tbsp rose water (available at your Middle-Eastern market or you may also find it at your local superstore in the international aisle)
1 1/2C pecan (optional/omit if you have a nut allergy)
1. Remove tops and peel the eggplants.
2. Using a small knife, score an ‘x’ either at the top or the bottom of the eggplant as shown. This prevents the eggplants from exploding! My reasoning may be slightly askew but still make that ‘x’ so your eggplants don’t burst…
3. Add to pot with sugar and let cook on high heat at first until mixture boils.
4. At this point, add lemon juice, cloves, rose water and let simmer on medium-low heat until the sugar melts and the eggplants soften.
The aroma from the cloves is amazing!
5. You’ll need to be careful not to ruin the integrity of the eggplant when you stir the jam. Therefore, stir from the outside in to ensure that the eggplant stays as intact as possible.
5. You will need to let it simmer for approximately 3 1/2 hours, until a slightly loose jam consistency forms.
6. Add pecans and gently stir to incorporate into the jam. Omit this step if you have an allergy to nuts.
7. Let cool slightly before adding to mason jars or lidded container(s).
This jam does not need to be refrigerated but you may wish to do so if you like a thicker jam consistency.
Enjoy on toast, or on top of muffins, scones, what have you. Absolutely delicious!
Bon appétit! xo