Igdir Eggplant Jam Description and Distinctive Features of the Product: Iğdır Eggplant Jam is a golden yellow or honey yellow colored jam produced using eggplants with intact fruit integrity, ranging from 6 to 12.5 cm in size, grown within the geographical borders. It is a jam with low syrup content and a dense consistency. The fruit (eggplant) ratio in Iğdır Eggplant Jam is in the range of 75-85%. Iğdır Eggplant Jam differs from other eggplant jams, typically produced in other regions during the summer months, in terms of color and the firm texture of eggplants in its content. Iğdır Plain, located within the geographical boundaries of Iğdır, exhibits microclimatic characteristics in the Eastern Anatolia Region where continental climate prevails. The region is surrounded by numerous high mountains, and its elevation of 850 meters above sea level, along with annual average temperature, precipitation, and humidity rates, contributes to the region's microclimatic features. Due to its geographical location, daytime temperatures in the region average around 24°C in the second half of October, while nighttime temperatures are around 5°C. This temperature difference slows down the development of eggplants produced in the region, leading to the thickening and hardening of their skins due to the cold. From this month onwards, a significant portion of eggplants in the fields does not reach commercial sizes. The small-sized eggplants, which would otherwise be discarded at the end of the harvest, are traditionally used in the production of Iğdır Eggplant Jam. The production of Iğdır Eggplant Jam, produced through traditional methods within the geographical borders for generations, establishes a connection with the region's fame. Production Method: Eggplants are harvested starting from the first week of October. Hardened eggplants due to the cold are selected. Eggplants should be small and seedless. In the selection of eggplants, a few of them are broken in half in the middle to taste them raw. If there is any bitterness in the taste, they are not used for jam. The eggplant harvesting process continues until the first or second week of November, depending on weather conditions. 1. The day before, eggplants are peeled completely, and the stem part is scored in a cross shape. Additionally, holes are made in the middle of peeled eggplants with a depth of 0.5 cm. 2. Peeled eggplants are placed in containers with 5-7% saline water. Eggplants are soaked in salty water overnight, and the salty water is changed two or three times overnight. 3. Eggplants soaked in salty water, along with 30-40 liters of boiling water per kilogram of eggplant, are placed in pots. During boiling, 4-7 grams of citric acid per kilogram of eggplant is added. The boiling process is done at high heat. The boiling process takes about 15-20 minutes depending on the heat. The basic measure here is for the color of the eggplants to turn into the color of ivory foam. The boiling process is terminated when this color is achieved. During boiling, eggplants are gently stirred, and the foam formed on the surface of the pot is removed with a ladle. 4. After the boiling process, eggplants are transferred to strainers. They are rinsed in cold water at least three times. 5. After washing, syrup is prepared with a ratio of 1 kg of unpeeled eggplant to 1 kg of granulated sugar. The preparation of syrup is adjusted to be 1 liter of water for 10 kg of sugar. The syrup is poured into the pots, and boiled eggplants are added. It is slowly cooked over low heat until the eggplants absorb the sugar. 6. While cooking eggplants, 4-7 grams of citric acid or 1 lemon is added per kilogram of eggplant. 7. To check if the process is complete, one eggplant is taken out of the syrup and sniffed after being split in half. If there is still an eggplant odor, the process continues until the eggplant odor is replaced by the jam scent. 8. After the boiling process in the syrup is completed, eggplants are placed in 1-liter jars while still hot, leaving a 1 cm gap at the top, and filled with syrup. The jars are tightly closed and turned upside down. Jars kept in this way until they cool down are stored in a cool and dark place. The product is produced in compliance with the Turkish Food Codex Jam, Jelly, Marmalade, and Sweetened Chestnut Puree Communiqué.