Eggplant Jam / Patlıcan Reçeli

BABY EGGPLANT JAM RECIPE VIDEO

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A Proven Family Recipe for Zero-Waste Fall Harvest

In traditional Turkish cuisine, nothing goes to waste—especially not the small, unripened fruits of a bountiful garden. As the chill of late autumn nears, eggplants that haven’t had time to ripen are gathered and transformed into a beloved delicacy: Patlıcan Reçeli, or Baby Eggplant Jam.

This unique preserve is made from tiny, underripe eggplants with no seeds—plucked just in time before the frost. They're gently boiled and pressed, then cooked in a spiced syrup delicately infused with cinnamon, cloves, and lemon. While it may sound surprising to turn eggplants into jam, the result is both aromatic and striking: jewel-toned, rich in texture, tender, golden fruit suspended in a translucent, honey-like syrup an elegant addition to Turkish breakfasts and sweet afternoon snacks.

What makes this jam truly special is its method. Generations of home cooks have perfected the technique: from saltwater soaks to high-heat boiling and light syrup cooking. Every step; each puncture, press, and stir, ensures the final product is clear, vibrant, and rich in flavour. It’s a fine balance of tradition, science, and love, a heritage recipe worth keeping in your pantry all winter long.

Finally, this is a loving family recipe that not only preserves fruit, but also the wisdom of seasons past.

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Ingredients

For Pre-Cooking:

• 2 kg very tiny or young eggplants

• 3 L water

• ½ tbsp pickling salt

For the Syrup:

• 5 L water

• 2 kg sugar (approx. 10 cups)

• 2 cinnamon sticks

• 8–10 cloves

• 1 tsp citric acid (lemon salt)

• Juice of 1 lemon

Directions

PREPARATION:

• Choose small, underripe eggplants. Wash and drain thoroughly.

• Peel off all skin, remove stems, and discard any dark or bruised parts.

• Submerge peeled eggplants in salted water (1 tbsp salt to a large bowl of water) to prevent discolouration. (Tip: Wear gloves to protect your hands from stains.)

• Use a chopstick to make 2–3 tiny punctures in each eggplant to help release bitterness and allow syrup to absorb.

• Rinse once more and set aside.

PRE-COOKING:

• Bring 3 L of water to a boil in a deep pot.

• Add eggplants and ½ tbsp pickling salt. Boil for 30 minutes on medium-high heat until softened.

• Drain and let cool to room temperature.

• Gently squeeze each eggplant in your palm to release bitter liquid. Press evenly without flattening. Set aside.

SYRUP:

• In a separate large pot, bring 5 L of water to a boil.

• Add cinnamon sticks and cloves.

• Once boiling, add sugar and stir to dissolve. Boil for 30 minutes.

• Add the pressed eggplants and boil on high heat for 30 minutes.

• Stir in citric acid and continue boiling for another 30 minutes.

• Add lemon juice and cook 10–15 more minutes, until the syrup thickens and flows like honey on a cold plate.

• Let cool for 20–30 minutes before jarring.

JARRING & STORAGE:

• Place eggplants in clean jars, then pour syrup over them.

• Seal with airtight lids. Let cool to room temperature.

• Store in a cool pantry up to 1 year. Refrigerate after opening.

SERVING:

This elegant jam pairs beautifully with cream cheese or clotted cream on sourdough bread. It’s also a refined offering for Turkish breakfast spreads or a light dessert drizzled with tahini.

[Notes from the Kitchen]

• Choose the Right (Baby) Eggplants: Look for seedless, underripe fruits. Larger eggplants don’t work well in this recipe as they have seeds and absorb the syrup evenly.

• Glove Up: Eggplants stain! Use rubber gloves while peeling.

• Tiny Punctures Matter: Help the syrup absorb and bitterness escape and syrup to enter the flesh.

• Must get rid off its boiling juice: For making a good eggplant jam, you must remove excess moisture without ruining shape. So, gently squeeze each eggplant in your palm to release bitter liquid without crushing their shape.

• High Heat Is Key: Eggplant jam must be cooked on high heat to ensure greenish-yellowish bright colour for the fruits. High heat and bubbling on the surface keep the eggplants submerged and protect them from oxidation. Boiling on high heat ensures both a bright colour and silky syrup texture. 

• Light Syrup, Not Thick: Start with a light syrup penetrates the eggplants better while extra water evaporates in the process and syrup can reach its perfect consistency. That way syrup doesn’t overpower the eggplant’s delicate flavour.

• Spices Are Essential: Cloves and cinnamon give that complexity and nostalgic aroma. Don't skip them!

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