Prep 20 mins
Cook 40 mins
I have not made (or tasted) this-yet. I usually do not post a recipe that I haven't made or tried, but I am posting this because a few others members were interested in it. Prep and cooking time are guesses. This recipe came from a website...don't remember the name of it-sorry. ----IMPORTANT: PLEASE NOTE----This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.----
- Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
- Tie lemon zest and cloves in a small piece of cheesecloth.
- Squeeze the juice from the lemon into a large saucepan.
- Remove any lemon seeds.
- Add 4 cups water to saucepan.
- Add sweet potatoes to lemon water in saucepan.
- Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
- Bring mixture to a boil.
- Reduce heat and simmer until thick and jam like, about 30 minutes.
- Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
- Remove from heat.
- The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon.
- Remove and discard cheesecloth and contents.
- You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
- Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
- Wipe rim of jar clean.
- Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
- Process in water bath canner for 10 minutes. If you prefer not to process it, store in refrigerator and use within 10 to 14 days.
- ~~IMPORTANT: PLEASE NOTE~~This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.~~.
This recipe should either be stored in the fridge and eaten fresh with a few days or frozen. Canning it would be unsafe.