Igdir Eggplant Jam Description and Distinctive Features of the Product: Iğdır Eggplant Jam is a jam characterized by its golden yellow to honey yellow color, made from eggplants that maintain their whole fruit structure. These eggplants, measuring between 6 and 12.5 cm, are cultivated within the region’s geographical boundaries. The jam has a low syrup concentration and a thick texture. The proportion of eggplant in Iğdır Eggplant Jam ranges from 75% to 85%. Unlike other eggplant jams commonly produced in different areas during summer, this jam is distinguished by its unique color and the firm texture of the eggplants used. The Iğdır Plain, situated within the borders of Iğdır, features unique microclimatic conditions in the predominantly continental climate of the Eastern Anatolia Region. Surrounded by numerous high mountains and positioned at an altitude of 850 meters above sea level, the area's average annual temperature, precipitation, and humidity contribute to its distinct microclimate. Because of its location, daytime temperatures during the latter half of October average about 24°C, while nighttime temperatures drop to approximately 5°C. This temperature variation slows the growth of eggplants cultivated in the region, causing their skins to thicken and harden in response to the cold. Starting from this period, many eggplants in the fields fail to reach commercial size. Traditionally, these smaller eggplants, which would otherwise be discarded after harvest, are utilized in the production of Iğdır Eggplant Jam. Made using age-old methods passed down through generations within the region’s boundaries, the production of this jam strengthens its connection to the area's cultural heritage. Production Method: Eggplant harvesting begins in the first week of October, with a focus on selecting small, firm eggplants that have toughened due to cooler temperatures. Only seedless eggplants are preferred. During the selection process, a few are cut in half to taste raw—if any bitterness is detected, they are excluded from use. Harvesting generally continues until the first or second week of November, depending on the weather. 1. On the day prior to jam preparation, the eggplants are completely peeled, and the stem end is cut with a cross-shaped incision. Small holes about 0.5 cm deep are also poked into the center of each peeled eggplant. 2. The peeled eggplants are then placed in containers filled with 5–7% salt water and left to soak overnight. During this time, the salty water is changed two or three times to help remove bitterness. 3. After soaking, the eggplants are transferred to large pots along with 30–40 liters of boiling water per kilogram of eggplant. While boiling, 4–7 grams of citric acid is added per kilogram. The mixture is boiled over high heat for approximately 15–20 minutes, depending on temperature. The key indicator of readiness is when the eggplants turn an ivory-foam color. During this process, the eggplants are gently stirred and any foam that rises to the top is skimmed off with a ladle. 4. Once boiling is complete, the eggplants are placed into strainers and rinsed at least three times with cold water to remove excess salt and acid. 5. After rinsing, a syrup is prepared using a ratio of 1 kg of whole eggplant to 1 kg of granulated sugar. For every 10 kg of sugar, 1 liter of water is used to prepare the syrup. The syrup is poured into large pots, and the previously boiled eggplants are placed into it. The mixture is simmered over low heat until the eggplants fully absorb the sugar. 6. During this slow-cooking stage, 4–7 grams of citric acid or the juice of 1 lemon is added per kilogram of eggplant to aid in preservation and flavor. 7. To determine whether the jam is ready, an eggplant is cut in half and smelled. If the eggplant still emits a raw vegetable odor, cooking continues until a rich, sweet jam aroma replaces it. 8. Once the syrup boiling stage is finished, the hot eggplants are transferred into 1-liter jars, with a 1 cm space left at the top. The jars are filled with syrup, sealed tightly, and immediately turned upside down. They are left in this position until completely cooled, then stored in a cool, dark location to preserve freshness. The entire process complies with the Turkish Food Codex guidelines on Jam, Jelly, Marmalade, and Sweetened Chestnut Puree.