Confiture d’aubergine à la cannelle (cinnamon eggplant jam)

There are many types of aubergine jam from all the countries around the Mediterranean sea. Some are more or less chunky, differently flavored.

Aubergines take a fruity “plum” flavor, nothing bizarre at all. You can have it on your breakfast toasts.

Mine is chunky, soft and not overly sweet.

Low-sugar jam :

-cut in cubes 2 whole Japanese aubergines, cover with 4 tbs of sugar, water, a stick of sweet cinnamon and 1/5 ts of alum (optional)*. Heat slightly, make sure everything is dissolved.
-Let a few hours. Re-heat a little and turn the chunks. Let overnight. The next day, the cubes should be all colored.
-Simmer and stir till the aubergine gets the softness you want. Add sugar to taste. Complete with water to bring the liquid to one 1 cup in volume. Add “instant agar powder”, the dose to make jelly for 1/2 cup, bring to boil. Take away the cinnamon.
-Transfer to cleaned jars.
It can be stored a few days in the fridge.

Note : Alum, called “yaki myouban” is sold in any supermarket here in Japan). The alum serves to acidify and retain the blue color. If you don’t use it you can replace by lemon juice. But don’t add acid to the alum or you lose the blue. How I know ? I tried another time.

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