Monday, 19 December 2011
Sweet potato & ginger jam...
Grated fresh ginger
Peel the potatoes, place in a pan with some water and boil until soft.
Drain the potatoes and mash.
Weigh the potatoes and place in a heavy base pan with an equal quantity of sugar.
Place on a medium heat and bring to the boil stirring occasionally, add the ginger to taste, reduce the heat to a gentle simmer and cook for at least 10 minutes, carry on cooking until the desiderate consistency has been reached
Sterilise some jam jars by boiling them in water.
Pour the hot jam into the hot sterilised jam jars.
Leave to cool.
You can also flavour the jam with lemon leaves or orange zest, vanilla, or try some rum (adults only).
It is difficult to give exactly the right quantities for this recipe, so it’s easier to make it up as you go along which is perfect for making it your own! Also it does not have a specific setting point like most jams, so you can make it as thick or thin as you like it. The more you cook the jam the thicker it will become.
It is worthwhile remembering that the jam will keep for a number of months so you can make it in reasonably large batches.
Guest Post Credits - Love Sweet Potatoes