Canning Recipes

Eggplant Marmalade
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pounds eggplant
4 cups sugar - (2 lbs)
4 cups water
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
Juice of 2 large lemons
Grated rind of 1/2 lemon

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

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 degrees. 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.

This recipe yields about 8 half-pints.

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