Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 131.71 Kcal (551 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.77mg | 0% | |
| Potassium | 134.34mg | 3% | |
| Total Carbs | 33.67g | 11% | |
| Sugars | 31.78g | 127% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 2.6mg | 4% | |
| Calcium | 5.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 145.54 Kcal (609 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.96mg | 0% | |
| Potassium | 148.44mg | 3% | |
| Total Carbs | 37.2g | 11% | |
| Sugars | 35.12g | 127% | |
| Dietary Fiber | 1.88g | 7% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 2.9mg | 4% | |
| Calcium | 6.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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