Eggplant Jam

Eggplant? Jam? – Crazy, right?

Well, no. I’m not saying that’s the most common jam you’ve ever seen…

But it’s a very famous jam in Morocco, where my parents were born. I’ve learned to love it – and if you give it a shot, I think you will like it too.

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Natural Eggplant jam protocol:

Preparation time:  30-60 minutes

Complexity:          Simple

Required tools (as shown in the “how to” pages):

  1. A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)
  2. Measuring cup set (not crucial – but it’s a lot easier this way)
  3. A small 1/2 liter (roughly 34 liquid oz) pot, preferably stainless.
  4. A long handle teaspoon or long handle wooden spoon.
  5. A jam jar.

* For more information please read my candy tools page on candy storage.

 Ingredients:

  1. White granular sugar
  2. Small eggplants – these are available only when the season starts, so hurry up. Pick ones that are really small – 1-1.5″ or 2.5-3.5cm long, no more!

Protocol:

Wash the eggplants and inspect for defected or moldy fruits (toss those) and weigh them. You can keep the ends as handles to pick the fruit or cut them off (I prefer to cut them off). Make a set of holes in each eggplant using a fork (prick it 3-4 times) so the sugar can enter the gruit. Some prefer to cut the fruit with a large X about 2/3’rds from the tip, I don’t, because I’ve seen them fall apart… Boil the eggplants in water and allow to simmer for 20minutes to remove the bitterness. Once boiled, wash with tap water and cool them to room temperature. Add white granular sugar – use an equal weight of the eggplants. For example: if you have 100gr of eggplants weigh 100gr of sugar.

Place the sugar, fruit and some water in a pot. Make sure the water covers the fruit. Be advised that some fruits do tend to float so don’t add too much water. Boil on low-medium heat and stir your jam from time to time (about every 5-10min) to avoid burning the bottom. Once the jam starts to foam – you are getting near the end and you need to start testing it.

The Drop Test: Take a cold flat glass plate (room temperature will also do) and hold it flat. Place a drop or two of the jam syrup (try and get mainly the liquid, avoid the solids). Now, tilt the plate to a 30-45 degree angle. The jam will start to drip. As soon as it reaches a 1-2” length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed – the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger – it’s ready. Turn off the heat and let the jam cool.

I use my thermometer to check for the jam temperature – once you know at what temperature the jam is ready, you can use that as your stop sign. I also keep an eye on the jam as it cools – keep stirring it from time to time as the pot bottom is still hot. Once it reaches 72c (160F) – I pour it into clean jars and secure the lid on. Allow it to cool slowly on a towel – the slow cooling helps kill microorganisms. It’s not perfect, but it works. I will transfer the jam to the fridge only after it reaches room temperature.

That’s it! Enjoy your jam!!!

Have a sweet day.

Saar