A traditional jam with a clove scent, prepared by soaking small eggplants in lime water and cooking them in syrup. This deep-rooted traditional sweet jam adds a surprising flavor to breakfast tables.
Peel the small eggplants and pierce them with cloves, then soak in lime water for at least four hours.
Rinse the eggplants in plenty of water, blanch in boiling water for a few minutes, and drain.
Boil the sugar and water to prepare a syrup, add the blanched eggplants to the syrup, and cook slowly over low heat.
Add the lemon juice and cook until the syrup thickens. Important: it is ready when the eggplants turn translucent and absorb the syrup; fill sterilized jars while boiling hot and seal them.
Important: Soaking eggplants in lime water both preserves their firmness and removes their bitterness; after soaking, rinse thoroughly with plenty of water to completely remove the lime residue. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Studding the eggplants with cloves before cooking adds aroma and creates a nice visual detail for presentation. If you can't find lime water, a long soak in cold water also helps keep them firm.
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