Aubergine Marmalade Recipe

1. 1

   Wash, peel and dice the aubergine.

2. 2

   Barely cover with water in a preserving kettle and boil for about 10 min; drain and set aside.

3. 3

   Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil.

4. 4

   Add in the aubergine.

5. 5

   Remove from heat, cover and allow to stand overnight.

6. 6

   The next day, remove the aubergine with a slotted spoon and boil the syrup for 20 min to thicken it.

7. 7

   Return the aubergine to the kettle and boil for 30 to 40 min till 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 possibly till a jelly thermometer reads 220 to 222 F. Stir in the lemon juice and grated rind.

8. 8

   Ladle into warm, sterilized jars and seal.

9. 9

   To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a warm damp cloth to remove all particles of food, seeds or possibly spices.

10. 10

    While contents are warm, cover with a 1/8-inch layer of paraffin.

11. 11

    When paraffin has set, add in another layer of melted paraffin, tilting and rotating the jar to seal completely.

* Per serving · 4 servings · Values may vary.