Eggplant Preserves


  • 2 lbs eggplant, peeled and cut into ½” cubes
  • 3 cups white sugar
  • 1 cup brown sugar
  • ½ tbs finely ground clove
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 ¼ cups lemon juice
  • 5 cups water


  1. Combine eggplant with 3 cups of water and 1 cup lemon juice in a pot and bring to a boil, then reduce heat and simmer for 25 minutes until eggplant is tender, stirirng occasionally. Drain.
  2. Add remaining 2 cups of water, white and brown sugar, spices and ¼ cup of lemon juice. Bring to a boil then reduce heat and simmer for approx. 25-30 minutes as the syrup thickens, mixing frequently.
  3. Cool and transfer preserves to sterilized jars. Store in refrigerator for up to one week.

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