Sweet potato and ginger jam


Sweet potato and ginger jam

1. Peel the sweet potatoes, place in a pan with some water and boil until soft.

2. Drain the sweet potatoes and mash.

3. Weigh the sweet potatoes and place in a heavy based pan with an equal quantity of sugar.

4. 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.

5. Sterilise some jam jars by boiling them in water.

6. Pour the hot jam into the hot jam jars.

7. Leave to cool.



You can also flavour the jam with lemon leaves or orange zest, vanilla or even 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 and is perfect for making your own!

Also it does not have a specific setting point like most jams, so you can make it as thick as you like. The more you cook the jam the harder 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. 





  • Sweet potatoes
  • Sugar
  • Grated fresh ginger

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