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1
Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
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2
Tie lemon zest and cloves in a small piece of cheesecloth.
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3
Squeeze the juice from the lemon into a large saucepan.
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4
Remove any lemon seeds.
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5
Add 4 cups water to saucepan.
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6
Add sweet potatoes to lemon water in saucepan.
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7
Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
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8
Bring mixture to a boil.
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9
Reduce heat and simmer until thick and jam like, about 30 minutes.
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10
Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
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11
Remove from heat.
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12
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.
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13
Remove and discard cheesecloth and contents.
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14
You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
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15
Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
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16
Wipe rim of jar clean.
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17
Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
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18
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.
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19
~~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.~~.
