Sweet Potato Jam

Recipe by kdp4640
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.~~.
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