Eggplant jam with a touch of orange

You must have never thought about preparing such a delicious jam with eggplants! Why don’t you try this fantastic recipe and send us your opinion about it?

1200g eggplant, peeled and chopped
1000 ml water
5 cups (1kg) sugar
1 orange, finely sliced
juice of 4 oranges
3 cloves
2 bay leaves

Place chopped eggplant in a saucepan with water and bay leaves.
Heat until it comes to the boil. Keep boiling for 5 minutes.
Remove from heat.

Remove bay leaves and add sugar and orange slices. (Do not remove orange rind).
Stir in orange juice and cloves. Set aside for 4 or 5 hours.
Cook over a moderate heat and bring to the boil.

Lower the heat and cook for 1 hour, stirring from time to time.
Remove from heat and set aside until the next day.
Repeat this procedure.

On the third day, repeat procedure stirring in a figure eight pattern, until mixture thickens nd coats the back of a wooden spoon.
Remove from heat.
Remove cloves and bottle in sterilized glass jars.

Cover with plastic food wrap and lid. If you want to reserve, keep the jars in the refrigerator or sterilize for 15 minutes.