Eggplant Preserve

(2 votes)

2-1/2 pounds small eggplants
2 cups water, (to boil eggplant)
2 cups water
4 cups sugar
2 tablespoons lemon juice
2 tablespoons cloves

Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain.

Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup. Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.

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