Eggplant jam

Eggplants are thoroughly washed, peeled and stored in a container with water so that they do not turn black from exposure to air.
Cover eggplants in water with a cloth so that it is soaked with water and cover with limestone.
Eggplants should stand for two hours, periodically checking that limestone envelops all eggplants through a towel.
Limestone can be replaced with tea soda, while we pour water into the container, dissolve the soda in it and lower the eggplants there for 4 hours.
Then we take out the eggplants and rinse them under water, piercing each of them.
The prepared eggplants are blanched for five minutes, and then cooled.
We cook sugar syrup from water and sugar, where we then add spices and place eggplants. The whole mixture is cooked for about half an hour, and then cooled.
Then put the eggplants back on the stove, add citric acid and cook until fully cooked.
Ready-made eggplant jam according to this recipe can be rolled up in jars, or you can just store it in the refrigerator.