Sweet potato, carrot and sea buckthorn jam

Ingredients for 1 servings:

• 500 g sweet potatoes
• 800 ml carrot juice, freshly squeezed
• 50 g sea buckthorn (sea buckthorn pulp)
• 2 lemons
• 100 g xylitol (sugar substitute)
• 2 tsp, leveled agar-agar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without sugar, with xylitol, vegan

Combine the freshly squeezed carrot juice and agar-agar in a sufficiently large saucepan. Squeeze the lemons and add the juice to the pan. Peel and roughly dice the sweet potatoes, add them to the pan, and bring everything to a boil. Once the sweet potatoes are tender, add the xylitol and sea buckthorn pulp. Blend everything finely with a hand blender and simmer on medium heat for about 5 minutes. Pour into clean jars and seal immediately. If you don’t have a juicer, you can also use ready-made carrot juice. However, it should be natural and unsweetened. This jam is only slightly sweet, so if you like really sweet jams, you’ll need to increase the amount of xylitol to at least 150-250g. This recipe makes 5 x 220g jars.