Turn potato peels into pantry gold with homemade jam

I first encountered the recipe for potato peel jam at a culinary workshop where chef Julian Karewicz showcased the value of experimenting in the kitchen. The entire event emphasized the zero-waste philosophy, which greatly excited me. After all, something I usually discarded could be transformed into a delicious creation. Although I didn’t try to make this dish right away, the idea resurfaced when I recalled its taste and had some high-quality potatoes from a friendly farmer. I adjusted the recipe to my liking and am sharing the result below.

It's important to use peels from potatoes that haven't been treated with chemicals and have been thoroughly cleaned before peeling. You can also blanch the peels and then dry them. This makes an ideal base, especially for potato peel chips. Simply immerse the prepared peels in hot oil, frying them until they achieve a golden color. After drying them on a paper towel, season them to taste, perhaps with herbal salt and sweet paprika, and you'll have a healthy and delicious snack.

Making jam might be a bit more time-intensive, but it's worthwhile to try it at least once. For a pint jar of jam, prepare peels from about 4 pounds of potatoes, half a cup of sugar, 1 cup of water, 1 teaspoon of spice mix, and grated zest from two oranges.

Preparation:

1. Place the peels, sugar, and water in a pot with a thick bottom.
2. Heat the mixture until it begins to boil.
3. Reduce the heat and caramelize the mixture, stirring regularly.
4. Add the spice mix and orange zest during cooking, which should be scalded with boiling water beforehand.
5. When the liquid has evaporated, and the peels have a glossy appearance with slightly golden edges, the peel jam is almost ready.
6. Transfer the mixture to sterilized, thoroughly dried jars.
7. If you plan to consume the jam within a few days, skip the pasteurization step. Place the jars in an oven preheated to 250 degrees Fahrenheit for extended storage for half an hour.