Categories: Condiment, Preserve 
      Yield: 8 servings 
  
      2 lb Of eggplant                     1 1/2 ts Ground cinnamon 
      4 c  Of sugar (2 pounds)                      Juice of 2 large lemons 
      4 c  Of water                                 Grated rind of 1/2 lemon 
      1 ts Ground nutmeg                   
  
  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