Ingredients

• 2 medium-sized eggplants
• 400 grams of sugar
• 1 teaspoon of lemon juice
• 1 teaspoon of vanilla extract
• 1 cup of water
• Pinh of salt

Instructions

1. Peel the eggplants and cut them into small cubes. Soak them in salted water for 30 minutes to reduce bitterness.
2. In a large pot, boil 1 cup of water and add the soaked eggplant cubes. Boil for about 10 minutes until they become soft.
3. Drain the eggplants and return them to the pot. Add sugar, lemon juice, and a pinch of salt. Stir well.
4. Cook the mixture over medium heat, stirring continuously until the sugar dissolves.
5. Lower the heat and let it simmer for about 30 minutes until it thickens. Add vanilla extract at the end and stir well.
6. Allow the jam to cool before transferring it to clean, sterilized jars. Seal the jars tightly and store them in a cool place.

FAQ

1. Can I use any type of eggplant for this recipe?

Yes, you can use any type of eggplant, but the more tender varieties yield the best results.

2. How long can I store eggplant jam?

When sealed properly, eggplant jam can last for up to one year when stored in a cool, dark place.

3. What can I use instead of vanilla extract?

You can omit it or substitute with almond extract for a different flavor.

4. Is the eggplant jam sweet?

Yes, the jam is sweet due to the sugar content, balanced by the slight bitterness of the eggplant.

5. Can I add spices to the jam?

Absolutely! Feel free to add cinnamon or nutmeg for additional warmth and flavor.

6. Is eggplant jam suitable for vegan diets?

Yes, this recipe is entirely plant-based and suitable for vegans.

7. What do I serve eggplant jam with?

It pairs well with toast, cheese, ice cream, or as a spread in sandwiches.

8. Can I make this jam without sugar?

While sugar is necessary for sweetness and preservation, you could explore using natural sweeteners, though it may alter the texture and flavor.