Food & Drink
AuCo Lai’s Sweet Potato Jelly
Upgrade your fall charcuterie boards with this tasty twist on preserves
1–2 medium sweet potatoes, any variety
2 packets pectin
3 cups sugar
Peel and cube sweet potatoes and add to a large pot. Add just enough water to cover.
Zest the lemon and set the zest aside. Squeeze the lemon juice into the pot and add pectin and sugar. Stir until pectin is dissolved. Bring to a simmer and cook until sweet potatoes are tender, about 45 minutes to an hour.
Add lemon zest and bring the pot back to a rolling boil. Once it reaches a boil, remove it from heat. The sweet potatoes should still be in cubes. Pour into a sterile mason jar and follow safe canning procedures or refrigerate.
Recipe from AuCo Lai of Barn8 Restaurant and Bar
Read more: Three Modern Twists on Southern Preserves
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