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Sweet Potato and Ginger Jam

RECIPE

This recipe for Sweet Potato and Ginger Jam comes from Scott Farms International which is based in the UK and is the marketing and distribution arm of Scott Farms Inc, fourth generation farmers based in North Carolina, USA.

The advantage to dealing with Scott Farms is being able to say that you directly source from a specialist sweet potato farmer. But what exactly does that mean? You can find out more at www.lovesweetpotatoes.com.

With the jam season almost upon us, here is a delicious and unusual alternative to the traditional fruit recipe - sweet potato and Ginger jam.

Sweet Potato and Ginger Jam

A perfect accompaniment for both sweet and savoury dishes, sweet potato jam tastes delicious spread over a slice of wholemeal bread or when served with an after dinner cheese board.

What is more sweet potatoes are packed full of vitamin A and a good source of potassium, fibre and vitamin C, and unlike ordinary potatoes counts toward one of the five-a-day.

Ingredients for Sweet Potato and Ginger Jam

250g Sweet potatoes
250g Sugar
50g Grated fresh ginger

How to make Sweet Potato and Ginger Jam

  • Peel the sweet potatoes, place in a pan with some water and boil until soft.
  • Drain the sweet potatoes and mash.
  • Weigh the sweet potatoes and place in a heavy based pan with an equal quantity of sugar.
  • Place on 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 ten minutes. Carry on cooking until the desired consistency has been reached.
  • Sterilise some jam jars by boiling them in water.
  • Pour the hot jam into the hot jam jars.
  • Leave to cool.

Tips:

  • You can also flavour the jam with lemon or orange zest or try adding a little vanilla.
  • Unlike most jams, sweet potato jam does not have a specific setting point, so you can make it as thick as you like. The more you cook the jam the denser 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.


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