Murabba El-Batinjan: Eggplant Jam | TASTE

Name: Murabba El-Batinjan: Eggplant Jam | TASTE
Ingredients: 7 oz (200 g) food-grade calcium hydroxide powder (pickling lime, or slaked lime, optional); 12 ½ c (3 liters) of warm water; 2 ¼ lb (1 kg) of baby eggplants (thoroughly cleaned, peeled, stems removed); 2 ¼ lb (1 kg) of sugar; 4 ½ c (1 liter) water; 2 cinnamon sticks; ¼ tsp citric acid; 1 handful of walnuts (coarsely chopped)

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Ingredients

7 oz (200 g) food-grade calcium hydroxide powder (pickling lime, or slaked lime, optional)
12 ½ c (3 liters) of warm water
2 ¼ lb (1 kg) of baby eggplants (thoroughly cleaned, peeled, stems removed)
2 ¼ lb (1 kg) of sugar
4 ½ c (1 liter) water
2 cinnamon sticks
¼ tsp citric acid
1 handful of walnuts (coarsely chopped)