A traditional clove-scented preserve made by soaking small eggplants in lime water and cooking them in syrup. This long-standing sweet preserve brings a surprising flavor to the breakfast table.
Peel the small eggplants and stud each one with a clove. Soak them in lime water for at least 4 hours.
Rinse the eggplants in plenty of water, blanch them in boiling water for a few minutes, then drain.
Make a syrup by boiling the sugar and water. Add the blanched eggplants and simmer over low heat until tender.
Add the lemon juice and cook until the syrup thickens. Important: The jam is ready when the eggplants turn translucent and absorb the syrup. While still boiling, fill sterilized jars and seal them.
Important: Soaking the eggplants in lime water helps them stay firm and removes bitterness. After soaking, rinse them thoroughly in plenty of water to remove all lime residue. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars while the jam is boiling and store in a cool, dark place.
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