Algerian Eggplant Jam Savory Food

LEBANESE EGGPLANT JAM (MURABBA MHASHEE BATINDSHAN)

Lebanese Eggplant Jam (Murabba Mhashee Batindshan) image

Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.

Provided by echo echo

Categories Vegetable

Time 1h30m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 lb ripe eggplant, peeled and cut in 1/2-inch cubes
2 cups sugar
6 cloves
1 small square cheesecloth
2 tablespoons lemon juice

Steps:

Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.
Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.
Let stand 24 hours.
Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.
Remove the bag of cloves.
Stir in the lemon juice and pour jam into hot sterilized jars.
Let cool completely and store in a cool dark place.

Nutrition Facts : Calories 665.8, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 171.4, Fiber 6.2, Sugar 164.4, Protein 1.9

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