Ingredients

Choose very small aubergines
Equal weight of sugar to aubergines
300 gr of honey
1 teaspoon of pepper
1 teaspoon of skindberge (ground ginger)

Preparation

Peel the stems, removing any thorns

Prick the aubergines all over with a fork

Bring them to a boil in a large pot (one rolling boil) and leave to drain overnight

The next day: place the sugar with approximately 1/2 glass of water in a pot and bring to the setting point

Add the aubergines and as soon as the setting point is reached (the aubergines will release a little water), remove from the heat and leave to rest for 1 to 2 days

After 1 to 2 days: bring back to the setting point (as the aubergines will have released more water), adding the honey and spices

Once the setting point is reached again, the jam is ready.

NB: The setting point = take a little liquid between 2 fingers and as you pull them apart, if a thread forms, the jam is ready.
A true delight — the first challenge will be finding the aubergines! Spread the word!!