Eggplant Marmalade
2 lb Of eggplant 4 c Of sugar (2 pounds) 4 c Of water 1 ts Ground nutmeg 1 1/2 ts Ground cinnamon Juice of 2 large lemons Grated rind of 1/2 lemon Makes about 8 half-pints Wash, pe...
Ingredients
- 2lbof eggplant
- 4cup of sugar (2 pounds)
- 4cup of water
- 1tsp ground nutmeg
- 11/2 ts ground cinnamon
Directions
- 1
2 lb Of eggplant 4 c Of sugar (2 pounds) 4 c Of water 1 ts Ground nutmeg 1 1/2 ts Ground cinnamon Juice of 2 large lemons Grated rind of 1/2
- 2
Barely cover with water in a preserving kettle and boil for about 10 minutes
- 3
drain and set aside
- 4
Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil
- 5
Add the eggplant
- 6
Remove from heat, cover and allow to stand overnight
- 7
The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it
- 8
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 edg