NAME : AUBERGINE JAM (patlıcan reçeli)
CHAPTER : JAMS
SOURCE : SEMİHE ÖZEN – İCLAL ZEREN
COURSE : BREAKFAST – TEA TIME
1 kg baby aubergines (finger length, 2cm thick)
1 kg sugar
2 lemon crystals (chickpea size)
1 tsp red “logusa” sugar
2 lt lime-water
Cut off the stalks from the baby aubergines. Peel them and allow to soak in lime-water for 2-3 hours.
Remove the aubergines from the lime-water and thoroughly rinse 4-5 times. Allow to drain in a colander.
Boil the aubergines in plenty of water until tender.
Pour away the boiling water and place the aubergines in fresh water for 25-30 minutes. Rinse again thoroughly and drain.
Pat the aubergines dry and place in a pan. Add the lemon crystals, cloves and sugar to the pan and allow to stand overnight until the aubergines release their liquid.
Allow to simmer on a medium heat and stir until the jam has thickened and has the right consistency. Now add the red “logusa” sugar. Place a teaspoonful of the jam mixture onto a chilled saucer. If it holds its shape and doesn’t run, the jam has set.
Allow to cool for 4-5 minutes, then decant into jars. Replace the jar tops when the jam has cooled completely.
If you use lemon juice instead of lemon crystals, add it to the pan just before you remove it from the heat.
In some versions of this recipe, the aubergines are not completely peeled, but left wth alternate stripes.