How to Make Vegetable Jam


  1. Boil the eggplant, peel then mash.
  2. Add 1-½ cups refined sugar to ¾ cups mashed eggplant. Put vanilla flavoring and one tbsp. kalamansi juice for every cup of eggplant puree.
  3. Add food color just to retain the color of eggplant.
  4. Cook for 30 minutes until right consistency of jam (when it can be scooped out) is attained.
  5. Hot-pack in bottles. Cool and store.


  1. Peel the sayote slice into thin strips.
  2. Peel rare ripe pineapple, remove eyes and chop finely. Crush the fruit (pina in cans can be used as substitute for fresh ones).
  3. Mix one part of sliced sayote to one part crushed pineapple.
  4. Add ¾ cups refined sugar for every cup of mixture, 1-½ tsp. kalamansi juice for every 4 cups of sayote-pina mixture, and stir thoroughly.
  5. Boil in a kettle with constant stirring until the mixture is thick.
  6. Hot-pack in bottles and seal immediately.


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