Indulge in the delectable delight of sweet potato jam, a culinary masterpiece that tantalizes taste buds with its unique blend of sweet, tangy, and earthy flavors. This versatile spread can be enjoyed in a myriad of ways: savor it as a toast topper, incorporate it into delectable pastries, or let it elevate the taste of your favorite cheeseboard. With three exceptional recipes to choose from, this article caters to every palate and skill level, ensuring a delightful journey into the realm of sweet potato culinary artistry. Embark on a culinary adventure as you explore the classic sweet potato jam recipe, a delightful fusion of sweet potatoes, zesty citrus, and aromatic spices. Discover the enticing spiced sweet potato jam recipe, where a symphony of warming spices dances upon your tongue. And for those who prefer a touch of heat, the sweet potato and habanero jam recipe promises an unforgettable experience that ignites your taste buds. Prepare to be captivated by the culinary magic of sweet potato jam, a versatile and flavorful creation that will undoubtedly become a cherished staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM
Steps:
- For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
- Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
- Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
- For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
- One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
- To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).
CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM
Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.
Provided by currybunny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb on both sides with Cajun seasoning, set aside.
- Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
- Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
- While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
- Drain well, mash with margarine and garlic.
- Grill lamb for 2-3 minutes each side, or until cooked to taste.
- Serve on a bed of kumera mash, topped with rocket or other lettuce.
- Accompany with jam.
SWEET POTATO JAM
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.----
Provided by kdp4640
Categories Free Of...
Time 1h
Yield 4 half pints
Number Of Ingredients 8
Steps:
- 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.~~.
Tips:
- Choose firm, ripe sweet potatoes for the best flavor and texture.
- Scrub the sweet potatoes thoroughly before using them to remove any dirt or debris.
- Use a food processor or blender to quickly and easily grate the sweet potatoes. Slicing them into thin strips is fine too.
- Be sure to cook the grated sweet potatoes in a large pot over medium heat, stirring frequently, until they are completely softened and begin to break down. This will help to ensure that the jam has a smooth and consistent texture.
- Add the sugar, spices, and lemon juice to the cooked sweet potatoes and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the jam has thickened.
- Test the consistency of the jam by spooning a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is ready. If it is too thin, continue to simmer for a few more minutes.
- Remove the jam from the heat and let it cool slightly before transferring it to jars. Seal the jars tightly and process them in a hot water bath for 10 minutes to ensure that they are properly sealed and safe for storage.
Conclusion:
Sweet potato jam is a delicious and versatile condiment that can be enjoyed in many different ways. It can be used as a spread on toast or biscuits, as a filling for pies and tarts, or as a glaze for roasted meats and vegetables. The sweet and tangy flavor of the jam makes it a perfect complement to a variety of dishes. With its vibrant color and unique flavor, sweet potato jam is a surefire hit that will please everyone at your table.
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