6 petite size eggplant ~6 cm long
1 cup sugar
1 1/2 cup water
2 tbsp lemon juice
Don't remove the stems and caps of the eggplants. Peeled them very fine. Soak them into the 2 cups of water with salt for about 15 minutes. Gently squeeze the eggplants with your hand. Bring to boil some water in a small sauce pan. Add the eggplants and boil for about 7-8 minutes at medium heat. Drain, let them cool down. Gently squeeze the eggplants with your palm.
Melt the sugar, water and cloves in a small sized pot. Bring to boil then add the eggplants and turn the heat to down. Cook for about 25 minutes at low heat. Put a drop of syrup on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. Turn the heat off after 2 minutes. Let it cool down.
You may serve Eggplant Jam with Thick Turkish Cream.