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Aubergine Marmalade




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Foods Down Under



List of Ingredients




2 lb Of aubergine (eggplant - be careful to select firm, young deeply coloured ones or this can be bitter)
4 cups Of sugar (2 pounds)
4 cups Of water
1 tsp Ground nutmeg
1 1/2 tsp Ground cinnamon
Juice of 2 large lemons
Grated rind of 1/2 lemon


Recipe



Makes about 8 half-pints

Wash, peel and dice the aubergine. Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil. Add the aubergine. Remove from heat, cover and allow to stand overnight. The next day, remove the aubergine with
a slotted spoon and boil the syrup for 20 minutes to thicken it.

Return the aubergine to the kettle and boil for 30 to 40 minutes until the syrup sheets when dropped from a spoon (2 drops forming on the edge of the spoon, coming together and falling as 1 drop), or until a jelly thermometer reads 220 to 222 F. Stir in the lemon juice and grated rind. Ladle into hot, sterilized jars and seal.

To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer
of melted paraffin, tilting and rotating the jar to seal completely.

Note from BL: the parrafin seal method is no longer recommended by most State Extension Centres as it's usually never complete enough to prevent bacterial invasion and growth of molds. Process in a hot
water bath for 5 minutes to seal, or as recommended by the
manufacturer of your canner.