Jam eggplant

24 eggplant

2,4 kg sugar

14 glass water

2 tsp. baking soda

? tsp. vanilla

Clean peeled eggplant, cut off the stem, leaving the sepals, cut each eggplant along with the sepals. In a few places to pierce the eggplant with a fork, so that the eggplant is not darkened, keep them before cooking in cold water under the cover.

In a glass of hot water to dissolve the baking soda, add 7 cups of cold water, stir.

Place the eggplant in a soda solution, cover and leave for 5-6 hours, then remove and rinse in running water 5-6 times.

Pour half of the sugar in the pan in which to cook the jam, add 6 cups of water, cook for 10-15 syrup, boiling syrup to put the eggplant and cook for 15 minutes over medium heat, remove the jam from the heat, leave it for 12 hours.

Add aubergine jam remaining sugar, bring it to the boil, then cook for 3 hours on very low heat, add the vanilla for 3 minutes before end of cooking.

Next canning is done as follows: jam from the aubergines to cool, then pour into sterilized banks, clogging covers.