Aubergine Marmalade Recipe

• 2 lb Of aubergine
• 4 c. Of sugar (2 pounds)
• 4 c. Of water
• 1 tsp Grnd nutmeg
• 1 1/2 tsp Grnd cinnamon Juice of 2 large lemons Grated rind of 1/2 lemon

1. Makes about 8 half-pints
2. Wash, peel and dice the aubergine.
3. Barely cover with water in a preserving kettle and boil for about 10 min; drain and set aside.
4. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil.
5. Add in the aubergine.
6. Remove from heat, cover and allow to stand overnight.
7. The next day, remove the aubergine with a slotted spoon and boil the syrup for 20 min to thicken it.
8. Return the aubergine to the kettle and boil for 30 to 40 min till 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 possibly till a jelly thermometer reads 220 to 222 F. Stir in the lemon juice and grated rind.
9. Ladle into warm, sterilized jars and seal.
10. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a warm damp cloth to remove all particles of food, seeds or possibly spices.
11. While contents are warm, cover with a 1/8-inch layer of paraffin.
12. When paraffin has set, add in another layer of melted paraffin, tilting and rotating the jar to seal completely.

aubergine, sugar, water, nutmeg, cinnamon juice

Taken from cookeatshare.com/recipes/aubergine-marmalade-71574 (may not work)