Sweet Potato Jam - cooking recipe

Ingredients

1 lemon
4 whole cloves
4 cups water
1 1/2 lbs sweet potatoes, peeled and finely diced
2 cups sugar
1 cinnamon stick, 3 inches long
1/2 vanilla bean, cut in half lengthwise
1/4 teaspoon freshly grated nutmeg

Preparation

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.~~.