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Eggplant Marmalade

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      Title: EGGPLANT MARMALADE
 Categories: Condiments, Jams
      Yield: 8 Servings
 
      2 lb Of eggplant
      4 c  Of sugar (2 pounds)
      4 c  Of water
      1 ts Ground nutmeg
  1 1/2 ts Ground cinnamon
           Juice of 2 large lemons
           Grated rind of 1/2 lemon
 
  Makes about 8 half-pints
  
  Wash, peel and dice the eggplant.  Barely cover with water in a
  preserving kettle and boil for about 10 minutes; drain and set aside.
  Make a syrup by combining the sugar, water, nutmeg and cinnamon and
  bringing them to a boil.  Add the eggplant.  Remove from heat, cover
  and allow to stand overnight.  The next day, remove the eggplant with
  a slotted spoon and boil the syrup for 20 minutes to thicken it.
  Return the eggplant to the kettle and boil for 30 to 40 minutes until
  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 until a
  jelly thermometer reads 220 to 222 F. Stir in the lemon juice and
  grated rind. Ladle into hot, sterilized jars and seal.
  
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe
  the rim and threads of the jars with a hot damp cloth to remove all
  particles of food, seeds or spices. While contents are hot, cover
  with a 1/8-inch layer of paraffin.  When paraffin has set, add
  another layer of melted paraffin, tilting and rotating the jar to
  seal completely.
  
  Jams and Jellies - 1975
 
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