Eggplant Jam
Don’t scroll on by! This sweet eggplant jam may feel unconventional, but it will soon become a favorite at your breakfast table.
Equipment
- Food Processor or immersion blender
- Immersion Blender or food processor
- Measuring cups and spoons or kitchen scale
- Kitchen scale or measuring cups and spoons
Ingredients
- 1 medium eggplant diced (peeling is optional)
- 1 cup (200g) sugar
- ½ teaspoon kosher salt
- Zest of 1 medium orange
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon clove
- Several gratings fresh nutmeg
- ¼ cup (60mL) water
- Juice of 1 small lemon
Step by Step Instructions
Step 1
- Place the diced eggplant in a nonreactive, medium heavy pot (such as a Dutch oven). The eggplant should not come more than halfway up the sides of the pot.
Step 2
- Mix the sugar, salt, orange zest, and spices together, and sprinkle over the eggplant. Cover, and set to rest overnight in your refrigerator.
Step 3
- When ready to cook, add the water, stir to mix, and transfer the pot to your stovetop. Heat to a boil over medium-high.Immediately reduce the heat, and allow the mixture to simmer gently, stirring occasionally, until the eggplant is uniformly soft and jammy, 90 minutes to 2 hours.
Step 4
- Remove from heat. Use an immersion blender or food processor to smooth the mixture to a rough purée (you still want some texture—it should be the consistency of strawberry preserves. Do not use a high-powered blender on a high speed).
Step 5
- Add the lemon juice and stir with a wooden spoon. Taste and adjust the seasoning, adding more sugar or lemon juice as you prefer. Use immediately or transfer to the refrigerator to chill until ready to use.
