| 1 | Makes about 8 half-pints wash, peel and dice the eggplant. |
| 2 | Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside. |
| 3 | Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil. |
| 4 | Add the eggplant. |
| 5 | Remove from heat, cover and allow to stand overnight. |
| 6 | The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it. |
| 7 | 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. |
| 8 | Stir in the lemon juice and grated rind. |
| 9 | Ladle into hot, sterilized jars and seal. |
| 10 | To seal: fill to within ?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. |
| 11 | While contents are hot, cover with a 1/8-inch layer of paraffin. |
| 12 | When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. |
| 13 | Jams and jellies - 1975 |
