Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 1 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Glass jars with lids for storage
Step-by-step instructions:
1. In a large pot, combine the diced eggplants, sugar, orange juice, orange zest, ground cardamom, and salt.
2. Cook over medium heat, stirring occasionally, until the eggplants are soft and the mixture has thickened, about 30-40 minutes.
3. Remove from heat and let cool for a few minutes.
4. Using an immersion blender or food processor, puree the mixture until smooth.
5. Transfer the eggplant jam to glass jars and let cool completely before storing in the refrigerator.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups
Nutritional information:
Per serving (2 tablespoons):
Calories: 70
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 35mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 16g
Protein: 0g
Substitutions for ingredients:
- You can use honey or maple syrup instead of granulated sugar.
- Lemon juice and zest can be used instead of orange juice and zest.
- Cinnamon or nutmeg can be used instead of cardamom.
Variations:
- Add chopped nuts, such as almonds or pistachios, for extra crunch.
- Add a pinch of chili powder for a spicy kick.
- Substitute eggplants with zucchini or yellow squash.
Tips and tricks:
- Make sure to peel the eggplants before dicing them.
- Stir the mixture occasionally while cooking to prevent burning.
- Use a clean spoon every time you scoop the jam out of the jar to prevent contamination.
Storage instructions:
Store the eggplant jam in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
The eggplant jam can be served cold or at room temperature. If you prefer it warm, heat it up in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the eggplant jam in a small bowl with crackers or toasted bread.
Garnishes:
Garnish with fresh herbs, such as mint or basil, for a pop of color.
Pairings:
Pair with cheese, such as feta or goat cheese, for a savory appetizer.
Suggested side dishes:
Serve with a side of fresh vegetables, such as cucumber or carrot sticks.
Troubleshooting advice:
- If the eggplant jam is too thick, add a splash of water or orange juice to thin it out.
- If the eggplant jam is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use clean utensils and jars when handling the eggplant jam to prevent contamination.
Food history:
Eggplant jam is a traditional Mediterranean and Middle Eastern condiment that is typically served with bread or cheese.
Flavor profiles:
The eggplant jam has a sweet and tangy flavor with hints of orange and cardamom.
Serving suggestions:
Serve the eggplant jam as a condiment with bread, cheese, or vegetables.
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