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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Southern & Soul
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Eggplant Marmalade

Date Added: January 04, 2014


2 Pounds Eggplants 2 Pounds Of eggplant
4 Cups Sugar 4 Cups Of sugar (2 pounds)
4 Cups Water 4 Cups Of water
1 Teaspoon Ground Nutmeg 1 Teaspoon Ground nutmeg (optional)
1 1/2 Teaspoons Ground Cinnamon 1 1/2 Teaspoons Ground cinnamon for garnish
1 Unit Lemon 1 Unit Juice of 2 large lemons
1 Unit Lemon 1 Unit Grated rind of 1/2 lemon
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1. Makes about 8 half-pints Wash, peel and dice the eggplant.

2. Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside.

3. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil.

4. Add the eggplant. Remove from heat, cover and allow to stand overnight.

5. The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it.

6. Return the eggplant to the kettle and boil for 30 to 40 minutes until the syrup sheets when dropped from a spoon (2 drops forming on the edge of the spoon, coming together and falling as 1 drop), or until a jelly thermometer reads 220 to 222 F Stir in the lemon juice and grated rind.

7. Ladle into hot, sterilized jars and seal. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices.

8. While contents are hot, cover with a 1/8-inch layer of paraffin.

9. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Natural Sweeteners, Citric Acid allergies.
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