Eggplant & Ginger Jam

Name: Rossella Di Palma
Class Year: FF 1999
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

I like ginger a lot and I sometimes eat jam but I do not like it when it gets too sweet. Years ago I found a recipe online that intrigued me. I made several jars and passed the recipe on to relatives and friends, but it was still too sweet. I then completely forgot until last year, when I felt the urge to make some again. Googling online I found another recipe and I further adapted it.

Eggplant & Ginger Jam

Makes a few jars

Ingredients:

  • Eggplants 1 kg
  • Sugar (brown if possible) 500 grams
  • Fresh ginger (grated) 50 grams
  • 1 lemon (the juice of)
  • Water 30 ml

Instructions:

Wash the eggplants and cut them in small cubes.  Put water and sugar to boil in order to create a syrup, stir every now and then. When the syrup is ready add eggplants and grated ginger and continue cooking at a low flame stirring continuously. Cook for at least one hour, or until the jam has acquired the desired consistency. When the jam is almost ready, add lemon juice slowly. When everything is ready, mix with an immersion blender. Sterilize jars and lids with your preferred method.

Source:

http://www.cavolettodibruxelles.it/2005/07/confettura-di-melanzane-e-zenzero

https://www.bormiolirocco.com/it/magazine/article/97/confettura-di-melanzane-e-zenzero

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