Vida Recetas Editorial
Potato jam is a surprising sweet preserve that uses potato as the main ingredient, instead of traditional fruit. This recipe, with humble origins but a gourmet touch, transforms a basic ingredient into an exquisite delicacy. Its creamy texture and mild flavor, enhanced with cinnamon and a hint of rum, make it the perfect accompaniment for aged cheeses, white meats, or simply spread on toast.
It is an ideal option for those looking to experiment in the kitchen or use up potatoes they have at home. Potato jam is easy to make, with economical ingredients and a result that surprises guests. Also, its flavor is less sweet than fruit jams, making it versatile for pairing with savory dishes.
You can adjust the amount of sugar or add spices like ginger or cloves. It can be served as an accompaniment to pâté, on a cheese board, or as a filling for tarts. The key is in the process of cutting the potatoes partially to release the starch, which will give a more consistent texture.
Prep
20 min
Cook
15 min
Servings
1
Calories
250 kcal
To make our potato jam, first we are going to peel the potatoes and chop them without reaching the end of the cut with the knife to end up clicking, in this way we will get the potatoes to release the starch. Put the potato pieces in a large pot covered with water and let them rest for about 30 minutes. After this time, drain the potato pieces and rinse them again to wash them thoroughly.
When the potatoes are well washed, put the 250 ml of water together with the sugar in a large pot and bring it to a boil until the sugar has completely dissolved.
While the water and sugar are dissolving, we are going to grind the pieces of potato that we had reserved until we turn it into puree. Use a mixer for this purpose or a food processor.
When the water and sugar boil, lower the heat and add the mashed potatoes and cinnamon sticks. Stir from time to time.
When we see that the jam thickens, which will happen quite quickly, we add the rum and mix constantly until the alcohol in the cognac has evaporated.
The total cooking time of the potato jam will be about 15 minutes, no more, because it will become thicker and it will cost more to remove it.
Pour the jam into the jars for preservation, closing them tightly with the lid. If you want them to last for several years, we'll do the bain-marie, which consists of putting all the cans in a pot, covering them with water and bringing them to a boil while we cook for 20 minutes and we have them ready to last for about five years.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 15 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
