🍆🍋Знаменитое турецкое ВАРЕНЬЕ из БАКЛАЖАНОВ- необычно и вкусно!🍚

Hello everyone! 😋 Eggplant jam is an unusual but very tasty Turkish delicacy. It combines sweetness, spice and a slight sourness. Here is a traditional recipe: Ingredients: 1 kg of young eggplants (preferably small, with tender flesh) 1 kg of sugar 1 lemon and 1 tsp of citric acid 2-3 cloves (optional) a pinch of vanillin (for flavor) 1 liter of water Preparation: 1. Preparing the eggplants: Choose young eggplants without bitterness, wash them. Peel them. Dip in salted water (1 tbsp of salt per liter of water) and let stand for an hour. Rinse several times. Use a fork to make holes in each eggplant. 2. Making the syrup: Mix water and sugar in a saucepan and bring to a boil. 3. Cooking the jam: Place the eggplants in the syrup and cook over low heat until translucent (about 30-40 minutes), stirring occasionally. Readiness is checked by the softness of the eggplants and the thickening of the syrup. Remove from heat. Leave for 6 hours or overnight. Bring the cooled eggplants to a boil and cook over medium heat for 20-30 minutes, then remove and leave for another 5-6 hours. Before the 3rd stage, add cloves, vanilla, lemon, lemon. Acid. Bring to a boil and cook for 20-30 minutes. ‼️To make the color more amber, you need to add turmeric on the tip of a knife. Distribute into sterilized jars. This amount makes 2 jars of 0.7 liters.