Eggplant jam

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Eggplant jam


Eggplant 1 kg
Sugar 1 kg 200 g + 100
Soda 2 tsp
Alum 2 tsp
Vanilla sugar 1 sachet
Cardamom beans 10-15 grains
Lemon acid 1/4 tsp

Cooking method

  • Peel the eggplants, cut into 4 pieces
  • After cleaning, immediately put in a bowl of cold water, pressing down with a plate so that they do not float, otherwise they will darken.
  • Dissolve soda in one glass of hot water, add three more glasses of cold water and put peeled and chopped eggplants in this solution. Leave on for 2 hours.
  • Then rinse well in running water, dip in boiling water, boil for 3 minutes. and put on a sieve.
  • Pour clean boiling water into a saucepan, add alum, lower the eggplants and boil for another 3 minutes, fold onto a sieve and squeeze well by hand.
  • Pour ½ tbsp into boiling water. granulated sugar, stir, lower the squeezed eggplant and cook for 5 minutes, then put it back on a sieve and squeeze each eggplant well by hand.
  • Prepare a syrup from 3 glasses of water and 600 g of sugar, dip the eggplants in it, boil for 30 minutes and leave for 12 hours.
  • Drain the syrup, add another 600 g of sugar to it, add the eggplants and cook until the eggplants become transparent and the syrup looks like liquid honey.
  • During the second cooking, add cardamom and vanilla sugar to the jam.
  • At the end, add a little citric acid so that the jam does not become sugared or use lemon for this. You can also add pelargonium leaves


For jam, it is advisable to take small young eggplants without seeds, 5-6 cm in size.
The jam is quite sweet, but the East loves sweets and lovers of oriental sweets should like it. And although there is a lot of work here, it is worth cooking it at least once.
And I remember the taste of this jam from my childhood, when my grandmother cooked it.

wow recipe!
you must definitely please your homemade oriental sweets!
Alum - 2 tsp
Vasyonchik, and replace them in any way and with nothing?

Dissolve soda in one glass of hot water, add three more glasses of cold water and put peeled and chopped eggplants in this solution. Leave on for 2 hours.
Wasyon, please explain what purpose we pursue when soaking eggplants in a soda solution?

The jam is pretty sweet
Vassenka, but with a reduced amount of sugar, it won't be quite right?

CrochetInna, this is a classic recipe for eggplant jam from Georgian cuisine.
Alum is added to get better candied fruits, you can do without them. But you can't do without soda. Sugar also cannot be reduced, because it will no longer be candied jam. Thanks to the rich syrup and soda, candied fruits are made not only from eggplant, but also from other fruits: apricots, plums, peaches ..., watermelon crusts ...
Recently Nagira gave a wonderful recipe for candied eggplant, there is the same principle

By the way, there is an even more complicated recipe, where fruits are soaked in lime water. This is how walnut jam is prepared from green nuts, you can also cook from eggplant .... Here soda water comes as a simplified option to replace lime water.

If you can do it differently, share it with us.

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