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  Aubergine (Eggplant) Preserve -- Melitzanki Glyko
  Bitter Orange Preserve -- Nerantzi Glyko
  Grape Juice Spoon Sweet -- Retseli
  Quince Jam -- Kithoni Glyko
  Sour Cherry Preserve -- Visino Glyko
   
   
   
   
   
   
   

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Aubergine (Eggplant) Preserve -- Melitzanki Glyko
 
Ingredients
2 1/4 lbs tiny about 50 Aubergines
3  Lemon
50 blanched Almonds
6 cups Sugar
3 cups Water
1/2 cup Honey
1 piece Cinnamon
6 pieces Cloves
 
Preparation
Peel aubergines and score them once with a sharp knife. Cover with cold water, add the juice of 2 lemons and leave for an hour. Drain and boil for about 15 minutes or until almost soft. Drain and cover with cold water. Leave for 2-3 hours changing the water once or twice. Drain again and put on a napkin. Insert an almond ineach aubergine.
Bring sugar and water to boil, add aubergines and simmer for 10 minutes. Leave in the syrup overnight. Next day boil them for a few minutes; add honey, the juice of 1 lemmon, cinnamon and cloves. Simmer until syrup is thick. Taste the syrum by dropping a little onto a saucer. If the drops do not spread, setting point is reached.
 


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