Even if your family does not like pumpkin dishes, these sweet orange sweets will fly away quickly and cheerfully, like red leaves from an autumn tree! Pumpkin candied fruits taste like marmalades or oriental sweet Turkish delight in a thin layer of icing sugar. Pieces of amber, preserving the sun for the winter, the light and the aroma of summer - that’s what candied pumpkin is! There are many different recipes: with oranges, cinnamon, honey. We will cook candied pumpkin and lemon: this sunny citrus, added to the basic recipe, will give the dessert a light pleasant acidity, which is not out of place - there is a lot of sugar in the syrup, and the pumpkin itself is sweet.
Cooking candied pumpkin is quite time-consuming and takes two to three days, but it is absolutely not tiring, since your participation requires only four times five minutes. Plus, chop the pumpkin first and roll in the icing sugar at the end of the preparation. So while the season of the ginger autumn beauty-pumpkin lasts, I recommend preparing simple treats for your family - this is much more useful than candied fruit!
Muscat pumpkins are best suited for making candied fruit - those that are shaped like bottles: they have the sweetest and brightest pulp. However, you can try to make a treat from round pumpkins.
If you prefer an orange note - you can use juice and orange peel instead of lemon slices. For cinnamon lovers, put a cinnamon stick in the syrup, and if you don’t like its flavor, replace it with a clove bud or do not use spices.
- Time for preparing: 2 days
- Servings Per Container: approximately 150 g candied fruit and 100 ml syrup
Ingredients for making candied pumpkin
- 400 g raw pumpkin;
- 200 g of sugar (1 cup);
- Half a lemon;
- 1 apple
- Cinnamon stick;
- 1/3 - 1/2 cup of water;
- 1.5-2 tablespoons of powdered sugar.
A method of making candied pumpkin
Peel the pumpkin, rinse and cut into cubes about 2 by 2 cm. Do not make too small slices - when cooked, candied fruits can turn out to be too dry and hard, but we need soft and elastic ones. It is more convenient to take the pulp from the long end of the pumpkin, and use the round part for other recipes - for example, pumpkin muffins or porridge.
Wash the lemon by carefully rubbing the peel with a brush under a stream of hot water to wash off the wax layer, which is sometimes covered with citrus fruits for preservation during transportation. Then boil with boiling water for 5-7 minutes - the bitterness will leave the zest and the fragrant lemon skin can be added to the syrup.
We’ll also wash the apple and remove the peel from it - for the recipe, it is just what it is needed. What for? Apple peel contains pectin, a natural gelling element that will help candied fruits to get the right structure: do not boil in syrup, but become like marmalade. The gelling properties of quince are even more pronounced, which you will learn about from the quince candied fruit recipe.
Pour pumpkin cubes into an enameled or stainless pan, add apple peel and lemon, cut into thin slices. I like this option more than grated zest and squeezed juice. Then it’s great to add translucent sweet and sour slices to tea, and they are also tasty in themselves and resemble sweet lemon chips.
We fill the contents of the pan with sugar and put in the refrigerator for 3-4 hours, but preferably at night. Pumpkin will drain the juice, the sugar will melt, and syrup will form in the saucepan.
We add a little water - so much that the workpieces are completely covered by it, and put on the stove. Heat without a lid on the fire a little less than average, bringing to a boil. When the syrup boils, we note the time and boil for 5 minutes. Then remove from heat and set aside to cool completely - this is important!
If you do not wait impatiently for the syrup and candied fruit blanks to cool completely and start heating them again - there is a risk that the pieces will boil. It will turn out jam, but not candied fruit ... Therefore, we patiently wait for 3-4 hours. Feel free to forget about candied fruits and go for a walk in the autumn park!
Then for the second time we heat the syrup, boil for five minutes, let cool. Repeat a total of 3-4 times. Gradually, the syrup becomes thicker, and pumpkin cubes become more transparent.
At this stage, you can stop and preserve the candied fruit in syrup, getting a jam similar to “pumpkin honey” with pieces of pulp. If you prefer “sweets” to your taste, then continue!
At the end of the preparation of the syrup is already noticeably less. In density, it resembles fresh honey. Having boiled candied fruits for the 4th time, we catch them with a slotted spoon, without waiting until it cools down. When hot, the syrup is more liquid and easier to drain. Having taken a portion of candied fruit on a slotted spoon, we wait until the syrup drains, and then we transfer them to a plate.
Leave for a couple of hours. During this time, the syrup remaining on the pumpkin slices drains onto a plate. We shift candied fruits on parchment paper, at a distance of a couple of centimeters from each other, in one layer. Candied fruits are almost ready, it remains to dry them, so that excess moisture evaporates.
There are two ways to dry candied fruits: fast and slow. The first is suitable for you with an air grill, electric dryer or convection oven, which can be set to low temperatures. It should be dried at a low temperature so as not to dry out, otherwise candied fruit will become very hard (not cracked). For different ovens, temperature and time vary: from 50 ° C with a closed door to 90-100 ° C with ajar; from 2-3 to 4 hours.
I prefer the natural way of drying at room temperature - you definitely won’t dry it that way. Put candied fruit on parchment, put in a dry place and leave until morning. If the kitchen is warm and dry, the next day they are ready. If still too wet - flip to the other side. If necessary, change the parchment and leave for another half day.
We check by sight and touch: the finished candied fruit is elastic, soft in the middle, and still a bit sticky on the outside. Do not dry them too much, otherwise the powder will not stick.
Here is how beautiful candied pumpkin shine beautifully in the sun!
Now you can roll them on all sides in powdered sugar. Fine and delicate powder is better suited for this purpose than granulated sugar: the smallest dust particles adhere to the surface of candied fruits better than large crystals of sugar, and when poured into storage containers do not allow pieces to stick together into one large candied fruit.
Candied candied fruit can be stored all winter in a hermetically sealed container - for example, in glass jars with screw caps.
Or in syrup, like jam, then we omit the stages of drying and baking in powder.
For impregnation of cakes, we dilute the syrup with boiled water 1: 1.
Candied pumpkin is tasty and just like that, and a bite of tea. You can decorate cakes with them, add to the dough for baking along with raisins and dried fruits, and syrup - soak biscuits, put it in tea instead of sugar. And if you keep candied fruit in syrup, you get a very beautiful amber jam.
With such "pieces of sunshine" the autumn will be fine and the winter warm!