Watermelon peels and plums jam: the latest new entry in my ZERO WASTE COOKING!
Today I’d like to present you the latest arrival in my pantry: the watermelon peels and plum jam!
100% no waste like the previous ones, but even better because it is enriched by the taste and color of September plums!
A delicious recycling recipe: the perfect match between summer and autumn!
The recipe is really easy but you have to think about it in advance, when you open your watermelon: preserve the skins (removing only the green part) in the fridge closed in a tupperware!
The ingredients are few but good: watermelon peels, plums (red, yellow, Regina Claudia or even all together if you want), a little bit of sugar and cinnamon (or vanilla or ginger).
Are you ready? Watermelons are right at the end of their season and you need to take advantage of them now!🙂
PS: since we are talking about recycling recipes today, I remind you that CLICKING HERE you will go directly on my NEW ZERO WASTE COOKING RECIPES PAGE (in italian)! 😉
WATERMELON PEELS AND PLUMS JAM
- 1 kg of clean watermelon peels only the white part without the green rind,
- 500 g plums without core but with peel,
- 350 g brown sugar
- 2 teaspoon cinnamon
- Cut the watermelon peel and the plums s into small pieces and pour them into a large saucepan.
- Add sugar, cinnamon and mix well.
- Put on fire and, over a high heat, reach the boil.
- Lower the heat and cook the jam for about 50 minutes, stirring occasionally.
- Meanwhile sterilize the jars and the caps: you can boil both in water and leave them to dry on a clean cloth, or you can boil only the caps and pass the washed and still wet jars for 2 minutes in the microwave oven at maximum power.Take back the jam and make a test to verify that the jam has the desired consistency: with a spoon take the most liquid part of the jam and pour it on a coffee plate.Put it in the freezer for 2 minutes, then tilt it and verify how long the drops takes to go down: if they run down immediately, like water, it means that it’s necessary others 5-10 minutes of cooking, if they run slowly the jam is perfect and ready!
- Pass the jam a little with the immersion blender to make it more homogeneous.
- Immediately pour the hot jam into the jars, close with the caps and turn them upside down for half an hour.
- Then proceed with the double sterilization putting the jars in a large pot and covering them completely with water: bring on fire, reach the boil and cook for 20 minutes. Turn off the heat and let the jars cool in the water.
- Drain them, label and store!
- Spices: you can use cinnamon, but also vanilla, ginger or tonka beans to flavor jam.
- Before cooking the jam you can cover the casserole with a lid and let it rest for 1 hour: this step is optional, but allows the fruit and spices to mix well and to create a union of flavors and aromas that will be exalted with cooking.
- Double sterilization (step n ° 8) is not mandatory, but guarantees greater safety for homemade food preservation.