Sweet potato, a root vegetable with cream, purple or orange flesh, lends itself wonderfully to a variety of recipes, from gratin to mash, but also, more surprisingly, to homemade jam. It offers natural sweetness and a velvety texture, perfect for a indulgent jam. In this tutorial, we guide you through simple steps to make sweet potato jam, focusing on techniques and tips to ensure success.
To learn more about sweet potato cultivation, read our article: "Sweet potato: planting, cultivation, harvest in vegetable garden".
Choosing sweet potato variety for jam
For making sweet potato jam, favour a sweet-fleshed variety with a texture suited to slow cooking. Among our different sweet potato varieties (each bringing a unique flavour), the sweet potato 'Beauregard' is much appreciated for its sweet flesh and melting texture, ideal for jams. The variety 'Murasaki 29' offers white flesh and a slightly different taste, while 'Bonita' and 'Evangeline' are other interesting choices, each with distinct characteristics.
Sweet potato harvest is generally when leaves begin to yellow, indicating that tubercles have reached ripeness. This often happens in late summer or early autumn, about 3 to 4 months after planting, depending on climate and growth conditions.
Ingredients required :
- 1 kg sweet potatoes
- 800 g white or granulated sugar
- Juice of half a lemon
- Water to cover sweet potatoes
- Facultative: spices of choice (cinnamon, vanilla or ginger)
- A large stockpot or saucepan
- A blender or potato masher
- Sterilised jam jars
Steps for sweet potato jam recipe
Before starting, remember to sterilise jars and their lids.
1- Start by washing sweet potatoes thoroughly. Peel and cut into small dice.
2- Place diced sweet potatoes in a large saucepan. Add water until just covered.
3- Bring to the boil, then lower heat and simmer until potatoes are tender.
4- Drain sweet potatoes to remove water, then return them to the pan.
Tip: for a smoother jam, blend sweet potatoes or mash with a potato ricer.
5- Stir sugar and lemon juice into sweet potatoes. If adding spices, do so now. Cinnamon, vanilla or ginger pair well with sweet potato (personally, I add a cinnamon stick and a vanilla pod).
6- Return saucepan to heat. Simmer gently for about 30 to 40 minutes. Stir occasionally to prevent jam sticking to the bottom. Test consistency by placing a small amount on a cold plate — if it sets quickly, it’s ready.
7- Once jam is cooked, remove cinnamon and vanilla if used. Pour hot jam into sterilised jars. Seal jars, turn them upside down immediately and leave until completely cool.
8- Sweet potato jam keeps up to six months in a cool, dry place. Once opened, keep in refrigerator and consume within 3 to 4 weeks.
Uses and pairings for sweet potato jam
- Sweet potato jam, with its rich texture and sweet taste, is extremely versatile in cooking. It pairs perfectly with fresh or toasted bread for a comforting breakfast.
- For a bolder pairing, try it with hard cheeses or fresh goat cheeses, where its sweetness complements the character of the cheese.
- It can also be used as a topping for cakes or tarts, adding an original touch.
- In a more surprising register, incorporate it into sauces to accompany white meat or pork, creating an exquisite sweet-savoury blend.
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