Eggplant Jam

Ingredients:

• 2 lb. sm. eggplant
• 1/2 tbsp. cloves, ground
• 1 c. lemon juice

Procedure

Peel eggplant and soak in water with 1 cup lemon juice for 1 hour. Strain well; place in cooking pot and cover with sugar and water syrup. Boil for 2 hours, cool, and cloves and pack in jars.

Syrup:

• 2 c. water
• 4 c. sugar
• 2 tbsp. lemon juice

Boil for 15-20 minutes.