Lebanese Eggplant Jam (Murabba Mhashee Batindshan)
Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.
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READY IN: 1hr 30mins
YIELD: 2 1/2 cups
UNITS: US
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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.
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