Not only good on a thick slab of wholemeal bread, it works wonders on a cheese board or alongside that British classic, the ploughman's. Multi-tasking, we like it.
Sweet Potato and Ginger Jam
- 250g Sweet potatoes
- 250g Sugar
- 50g Grated fresh ginger
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.
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.
GET YOUR GREAT BRITISH BAKE ON
DINNER SORTED: SHALLOT & PORT TATIN WITH GOAT'S CHEESE
ROSEMARY SMOKED TOMATO JAM AND POACHED EGG