If you ask me, turnip jam is one of those recipes that catches people off guard.
This sweet and slightly earthy spread takes the humble turnip in an unexpected direction. The natural sugars from the root vegetable blend with traditional jam ingredients to create something that’s both familiar and different.
I like to simmer it low and slow with vanilla and a hint of lemon, letting the turnips soften until they’re practically melting. The result is a smooth, spreadable jam that’s not too sweet and has a subtle root vegetable character.
It’s a clever way to use up extra turnips from the garden, and it makes a great conversation starter at breakfast time.
Why You’ll Love This Turnip Jam
- Unique spread – This isn’t your typical jam – it’s a creative way to use turnips that will surprise your taste buds with its sweet and slightly spiced flavor.
- Quick preparation – You can make this jam in under an hour, which is much faster than traditional fruit jams that often take several hours to cook down.
- Simple ingredients – Using basic pantry spices and just a few main ingredients, you can create this interesting preserve without hunting down special items.
- Budget-friendly – Turnips are one of the most affordable vegetables, making this jam a cost-effective alternative to pricier fruit preserves.
- Zero waste cooking – This recipe helps you turn humble turnips into something special, perfect for using up extra root vegetables from your garden or CSA box.
What Kind of Turnips Should I Use?
For making turnip jam, you’ll want to look for fresh, young turnips that are small to medium in size – about 2-3 inches in diameter. These smaller turnips tend to be sweeter and more tender than their larger counterparts, which can become woody and bitter. When shopping, pick turnips that feel heavy for their size and have smooth, unblemished skin. The best ones will have a slight purple blush at the top where they were exposed to sunlight, though pure white turnips work just fine too. Just make sure to avoid any that feel spongy or show signs of soft spots, as these are past their prime.
Options for Substitutions
Making this unique jam but missing some ingredients? Here are some helpful swaps you can try:
- Turnip: Turnip is the star here and can’t really be substituted since it’s the main ingredient. However, if your turnips are on the larger side, make sure to remove any woody parts from the center.
- Ground spices: If you don’t have ground cinnamon or ginger, you can use a small piece of fresh ginger (about 1/2 inch) and a cinnamon stick instead. Just remember to remove them before jarring.
- Cloves: No whole cloves? Use 1/8 teaspoon of ground cloves instead. You can also skip them if you’re not a fan of their strong flavor.
- Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even scrape out half a vanilla pod if you have one. Each option will work just fine.
- Lemon: You can swap lemon with lime, or even orange for a different citrus note. Just make sure to use some kind of citrus as it helps with the setting process.
- Sugar: Regular white sugar works best here, but you could try light brown sugar for a slightly different flavor. Keep the amount the same as it’s needed for proper preservation.
Watch Out for These Mistakes While Cooking
The biggest challenge when making turnip jam is getting the right texture – cooking it too quickly can leave you with a runny consistency, while overcooking can result in a jam that’s too thick and sticky. To achieve the perfect set, cook the turnips on medium-low heat until they’re completely tender before adding the sugar, and keep a close eye on the consistency as it reduces. Another common mistake is not cutting the turnips into uniform pieces, which can lead to uneven cooking – aim for small, similar-sized cubes (about 1/2 inch) to ensure they cook at the same rate. For the best flavor development, don’t rush the cooking process; letting the spices and aromatics simmer slowly with the turnips allows them to infuse properly, creating a more balanced taste. Testing the jam’s readiness can be tricky, but you can use the cold plate test – place a small amount on a chilled plate and run your finger through it; if it wrinkles and doesn’t run back together, it’s ready.
What to Serve With Turnip Jam?
This unique jam works really well as part of a cheese board – try pairing it with mild cheeses like brie or camembert to let the spiced turnip flavors shine through. For breakfast or brunch, spread it on warm buttermilk biscuits, English muffins, or thick slices of toasted brioche bread. Since this jam has both sweet and savory notes from the turnip and warm spices, it’s also great served alongside roasted meats like pork or turkey, similar to how you might use apple butter or cranberry sauce.
Storage Instructions
Keep Fresh: Your homemade turnip jam will stay good in the fridge for up to 3 weeks when stored in clean, airtight jars. Make sure to always use a clean spoon when scooping out the jam to prevent any contamination. The spices will continue to meld together, making the flavor even better after a few days!
Preserve: If you want to keep your jam for longer, you can process the jars in a water bath. Properly sealed and processed jars will stay good in a cool, dark place for up to 6 months. Once opened, move them to the fridge and use within 3 weeks.
Gift: This unique jam makes wonderful homemade gifts! Pour the hot jam into sterilized jars, seal them properly, and let them cool completely. Add a cute label with the date and storage instructions, and maybe tie a ribbon around the jar for a personal touch.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 1-3 g
- Fat: 0-2 g
- Carbohydrates: 220-250 g
Ingredients
- 500 grams turnip
- 200 milliliters water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 5 crushed cloves
- 1/4 teaspoon vanilla essence
- Juice and zest of 1 lemon
- 250 grams sugar
- A pinch of salt
Step 1: Prepare the Turnips
Begin by peeling and chopping the turnip into small pieces.
Place the chopped turnip into a heavy-based pan, then add the water, lemon juice, lemon zest, and all the specified spices along with the salt.
Stir to combine everything well.
Step 2: Cook the Turnips
Heat the pan on the stove and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for about 20 minutes until the turnips are tender.
This will help the flavors meld together and soften the turnip for the next step.
Step 3: Mash the Turnips
After the turnips are tender, use a potato masher to squish them down directly in the pan.
Mash until you achieve your desired consistency, whether smooth or slightly chunky, based on your preference.
Step 4: Add Sugar and Achieve Setting Point
Add the sugar to the mashed turnip mixture and stir continuously until the sugar has completely dissolved.
Increase the heat and bring the mixture to a boil again, this time cooking until it reaches the setting point, indicating it is ready to be preserved in jars.
Step 5: Preserve the Mixture
Carefully spoon the hot mixture into 3 small sterilized jars, filling them up but leaving a little space at the top.
Cover each jar with a waxed disc to help preserve the contents, then securely pop on the lids.
Allow the jars to cool completely before storing them in a cool, dark place.