Aubergine Jam

Patlıcan reçeli


Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

An unusual jam from Antalya which, surprisingly, tastes of bananas. It is best made with the tiny, slim young aubergines.


  • 2 lb/900 g tiny aubergines, peeled, with stalk removed
  • 2 lb/900 g sugar
  • 1 pint/600 ml water
  • juice of 1 lemon


  • Soak the aubergines in cold water while preparing the syrup. Put the sugar and water in a pan and bring to the boil, stirring all the time. Reduce the heat, drain the aubergines, and add them to the syrup with the lemon juice. Simmer gently until the syrup thickens and the aubergines turn a deep shade of brown. Leave to cool in the pan, then spoon into scalded jars. Let the jam stand for 2-3 days before eating.