Ingredients
1 lb ripe eggplant, peeled and cut in 1/2-inch cubes
2 cups sugar
6 clove
1 small square cheesecloth
2 tablespoons lemon juice
Directions
Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.Let stand 24 hours.
Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.Remove the bag of cloves.Stir in the lemon juice and pour jam into hot sterilized jars.Let cool completely and store in a cool dark place.
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