Turkish aubergine jam

Recipe summaryClick image to view larger version

Turkish aubergine jam

Suitable for vegans
Category Miscellaneous
Makes 2 x 250ml jars
Preparation 15 mins + steeping overnight
Cooking 20 mins

Rating: Rated 5 / 5 (1 ratings)

Ingredients

  • 500g aubergine, peeled and cut into chunks
  • 6 cloves
  • 400ml boiling water
  • 1 lemon
  • 450g sugar

Method

Stage 1

Cook the aubergine for 10 minutes in boiling salted water. Drain well.

Stage 2

Wash the lemon and press the cloves into the skin. Put in a pan with the sugar. Pour over the boiling water and stir until the sugar has dissolved. Add the drained cooked aubergine and stir until well mixed. Cool and leave overnight.

Stage 3

Wash and warm two jars. Bring the mixture to the boil and boil steadily to 105C. The aubergine will become almost translucent and the liquid thick and syrupy.

Stage 4

Gently press the lemon with the back of a spoon and then remove and discard, before potting the aubergine in the jars. Seal and cool before labelling and storing in a dark, dry, cool place.

Photos

Turkish aubergine jam

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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