Ingredients for Lebanese Eggplant Jam Murabba Mhashee Batindshan
- 2 lbs eggplant, cubed (approximately 6 medium eggplants)
- 2 cups granulated sugar
- 1 teaspoon whole cloves
- A small square of cheesecloth (approximately 4x4 inches)
- 2 tablespoons fresh lemon juice
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How to Make Lebanese Eggplant Jam Murabba Mhashee Batindshan
- Cube 2 lbs of eggplant into 1-inch pieces. Cover with 4 cups of water in a large pot and bring to a boil.
- Let the eggplant boil for 10 minutes, then drain thoroughly.
- In a separate saucepan, dissolve 2 cups of granulated sugar in 2 cups of water over medium heat. Stir until the sugar is completely dissolved.
- Place 1 teaspoon of whole cloves in a small square of cheesecloth. Gather the corners and tie securely with kitchen twine to create a spice bag.
- Add the spice bag to the sugar syrup. Bring the syrup to a boil, then add the drained eggplant. Remove from heat immediately.
- Let the eggplant and syrup mixture steep at room temperature for 24 hours.
- After 24 hours, drain the eggplant, reserving the syrup.
- Return the syrup to the saucepan and boil for 20 minutes. Add the eggplant back to the saucepan and boil for an additional 30 minutes, stirring occasionally to prevent sticking.
- Remove the spice bag from the jam.
- Stir in 2 tablespoons of fresh lemon juice. Carefully ladle the hot jam into sterilized jars, leaving ½ inch headspace.
- Wipe the jar rims clean, seal tightly, and let the jam cool completely. Store in a cool, dark place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
657g
Fat
0g
Carbs
57g
