Thursday , 17 September 2020

Jam of eggplants

Jam of eggplants

Eggplants of the same size are peeled, put into lime (5l of water +2 t/s lime), after 2-3 hours are washed, boiled in the water added alum, filtered, juice is ready, eggplants are added into the juice and cooked. Sometimes it is cooked for 2-3 times, clove and cardomon is added. When nearly cooked lemon salt is added. In Sherur region sliced lemons can be added into the jam.

Ingredients: 1 kg of eggplants, 1,5 kg of crystal sugar, 2 glasses of water, cardomon, clove, lemon salt.

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