Lazy Sunday at home- Meditations on potato jam

It's raining a lot all over the Périgord. That means it is not too cold. Maybe this year the seasons will come back to normal? A few days ago it was cold though, and we had snow not too far away from here. I hope it will snow around Christmas though....
Lately I have been thinking about new ideas for jams and came up with a few. I know, I said i will not post my recipes, but the one I will post now Is not mine, but found on the net, a recipe by Bernard Dauphin ( mine will be very different ): I'll do my best to translate it.

Preparation: 15 minutes || Cooking: 45 minutes ___________________________________________
1 Kg potatoes for puree
250 gr. white crystallized sugar
1 Kg. brown cane sugar
1 tablespoon vanilla powder
4 tablespoons liquid vanilla extract
1 teaspoon ground cinnamon
2 stars of anise
1/2 teaspoon ground green anise
2 vanilla pods
50 gr. dark rum
1 Liter of water

1. wash the jars( number depends on their size) in boiling water.
2. Peel the potatoes, cut each into 8 chunks, wash 5-6 times and put aside.
3. Put the water, 250 gr. of crystallized sugar, the vanilla pods, cut longitudinally and racked, the star anise and the potatoes in a pot and cook 15 minutes after boiling.
4. Mash the potatoes. The mash should be very soft, almost fluid. If needed, use some of the syrup you've cooked the potatoes in.
5. Weigh the mashed potatoes thus obtained, pour it into another pot and add the same weight of brown sugar (approx. 1Kg.), the vanilla powder, the liquid vanilla extract the green anise and the cinnamon.
6. Cook the jam until a drop of it poured on a cold plate "freezes" instantly or almost(about 15-20 minutes.
7. Stop the cooking and add the rum stirr to mix it well.

8. Cut the vanilla pods ( see #3) into pieces the number of jars you've prepared. Pour the
jam into the jars and close tightly. Leave the jars upside down till cold.
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This recipe seems to me a very "gourmet". I might think of improvising around these lines, but I will also create very different potato jam. I am seriously thinking of a potato & onion jam ( they go well together in a frying pan, why not try the jam jar???

Everybody has a blog these days. Why me? Because I want to share delicious things with you all

About ME

Born in Israel I've moved here, to France and the Périgord in January 2004 . Having practised various professions in Israel (In the realm of Hotel management,psychology, Anthropology, Software engineering and other jobs in the computer world), I've decided to really make a turn in my life and career, In 2006 I start cooking school and obtain my diploma in May 2007. During my Training periods at the "Vieux Logis", in Trémolat, with the chef Vincent Arnould,Michelin starred chef and MOF (Meilleur Ouvier de France= Best workmen in France) I decide to specialize in Jams. My recipes are all original, you will not find them on the supermarkets' shelves. I use natural and organic materials as much as possible, some I grow in my garden, some I get from neighbouring farmers. I never use artificial colouring or additives...

In my professional website you will find out what it is all about, and if you'd like to know more about me, you can also visit the website I've created about my 500 years old stonehouse

So, what will I post on this blog? sorry, there won't be recipes, unless you include recipes/ideas in your comments. What I will try to do here, is discuss and share everything about jams, mainly, What can we do with them, beside spreading them on a slice of bread for breakfast..