Step by step recipe for candied pumpkin. Candied pumpkin at home: recipe

Probably, many of us have thought about the benefits of store-bought sweets. Or rather, about their harm - about dyes, preservatives, incomprehensible E and other additives. Not to mention sugar. But what to do? Sometimes you crave something sweet. Then, we decide, we will protect ourselves from harmful caramels and candies by replacing them with candied fruits. But are they useful? At first glance it seems that yes. It's just boiled in sugar syrup and dried fruit. But look at commercially available candied fruits: their unnaturally bright color speaks eloquently of the fact that dyes were mixed with them for a “presentation”. And no matter what the merchants say, they say, those green ones are made from kiwi, and these orange ones are made from mangoes, they are all fabricated from a hard pineapple stalk. A color food industry learned to give any. It is better to buy plain-looking candied fruits or make them yourself. For this, by the way, not only fruits, but also vegetables will fit. Today we will look at how to make candied pumpkin. The recipes for this delicacy are very diverse. Choose any and go for it!

Candied Pumpkin: Ingredients

If we are going to cook a dessert, then we cannot do without sugar. Part of the sand must be ground into powder in order to roll finished products in it. The first pressing question in how to cook candied pumpkin is: which vegetable to choose? Indeed, since this chestnut culture came to us from Central America, many varieties have been bred. Choose the most common pumpkin - orange color. They tend to be the most sugary. Japanese gray gourds and flat fruits are best avoided. They have too much starch. You will get not marmalade, but hard sweet croutons. Large, ripe, "pot-bellied" fruits are suitable for candied fruits. If you don't like the taste of pumpkin on its own, that's no reason to skip the treat. Orange or lemon, as well as a variety of spices (vanillin, cinnamon, cloves) will allow you not to feel the unpleasant cloying vegetable in the finished dessert.

Candied pumpkin: preparation

The process of making this type of dessert can be described by the formula: soaking in syrup and drying. Initially, candied fruits were made from grapes, dates, figs in areas with a hot climate. The fruits there dried under the scorching rays of the southern sun. The northerners invented a lot of recipes for candied fruits - and not only from exotic figs, but also more affordable products, including vegetables. You can soak fruits under sugar, or you can just boil them in syrup. These candied pumpkin recipe number 1 suggests doing so. We clean the vegetable from the peel and seeds. The pulp (about two kilograms) is cut into small cubes. Pour a glass of water into the pan, put it on fire. Gradually add 700 grams of sugar. Stir until the crystals are completely dissolved. As soon as the syrup boils, dip the pieces of pumpkin and peeled, divided into slices, two oranges into it (you can replace them with lemons, then the candied fruits will turn out more sour). Cook for a little over five minutes. Turn off the fire and leave to cool. The procedure is repeated twice more with an interval of 10 hours. Then we throw the contents of the saucepan into a colander. The syrup can be used as a base for compote or sweet sauces. Remove oranges. Spread pumpkin pulp on a baking sheet lined with baking paper. We place in the oven on the smallest fire (you can with the door ajar) for five hours. In a bowl, mix powdered sugar, cinnamon, a little starch and vanilla. We roll finished products in this dressing.

Recipe #2, Faster

As you can see, preparing candied pumpkins is not difficult, but the process itself will take at least two days. So here is another recipe, faster. We cut the pulp (kilogram) into pieces. Cook syrup from a glass of water and 400 grams of sugar. Dip the pumpkin and peeled orange / lemon into the boiling liquid. Cook over low heat longer than in the previous recipe. Turn off the stove only when the pumpkin becomes soft. Spread candied fruits on baking paper. Dry for about an hour in an oven preheated to 130 degrees. After complete cooling, pour the candied fruits with a mixture of powdered sugar and cinnamon. Such products are good for filling pies and dumplings. And you can roll them directly in syrup into jars.

Recipe #3, more intricate

Cut pumpkin pulp into 2 cm cubes. Put in a deep saucepan. Pour the pieces with sugar - a glass per kilogram of pumpkin pulp. We put in the refrigerator for the night. In the morning you will see that the pumpkin has released juice. Put the saucepan on a slow fire and bring to a boil. We do not mix. Cool and drain the juice into 600 grams of granulated sugar. Let this syrup boil. When all the crystals are dissolved, add 5 grams citric acid. Pour hot syrup over pumpkin. We put on a small fire and cook until the cubes become frosted glass, and the syrup thickens like honey. We catch candied pumpkins with a slotted spoon, roll them in powdered sugar with the addition of grated zest and cinnamon, put them on baking paper.

Recipe number 4, fragrant and simple

Cut the pumpkin pulp (800 g), sprinkle with granulated sugar (0.5 kg) and put it in the refrigerator for several hours. We clean the orange from the peel and seeds, cut it into a blender, make a puree. Drain pumpkin juice into a saucepan, add half a glass of water. Add orange puree and cinnamon stick. Bring to a boil. Without removing from the heat, we throw pieces of pumpkin into the syrup. Stir and continue to cook for five minutes at low temperature. We cool completely. Put it back on low heat and cook for five minutes. We repeat this procedure twice. We lay out candied pumpkins on paper. We put the baking sheet in the oven and bake for about an hour at 130 degrees. After cooling completely, roll the delicacy in powdered sugar on all sides.

Candied pumpkin in chocolate glaze

You will get delicious homemade sweets. We cut a medium-sized pumpkin into large pieces and throw it into boiling sugar syrup (3 cups of water and 5 cups of sugar). When the liquid boils again, turn off the fire, cool. The procedure is repeated 3-4 times with an interval of 6 hours. We spread the pieces of pumpkin on a sieve, let the liquid drain. Dry in the oven for 2-3 hours. Meanwhile, prepare the glaze. Mix 8 tablespoons of sugar, three teaspoons of cocoa powder, 70 grams butter. Add a drop of honey. Dilute this in four tablespoons of milk. Cook the mixture for 5 minutes over low heat. Dip the candied fruits one by one into the hot icing and put them on the foil. After half an hour, the sweets are ready.

We used to call candied fruits dried candied fruits - citrus fruits, dried apricots, prunes, bananas. We often buy them in the store as a tasty and healthy treat. Candied fruits are an excellent substitute for sweets, they will appeal to both children and adults. Did you know that candied pumpkin can be cooked in the oven yourself?

Required Ingredients

Pumpkin has long been known to us as a source of vitamins and trace elements necessary for the body. Everyone knows how useful this fruit is. We are accustomed to or preserve, then to use as an additive in stews, cereals, casseroles. But candied pumpkins seem to be something unusual. But in vain, because their taste is very delicate, they literally melt in your mouth.

Almost any variety of pumpkins is suitable for candied fruit, except for decorative ones (they do not have enough pulp) and fodder ones, the pulp of which is hard and fresh. The main thing is that the fruits are ripe, well ripened. The sweetest and most delicious, they are also called "porridge", you can recognize them by their bright orange color. But even if you don't have any, any will do. You just need to take a little more sugar.

Candied pumpkin can easily replace any candy

In addition to pumpkin pulp, for the preparation of candied fruits, you will need sugar, water, aromatic spices (vanillin, cinnamon, cloves, and others). Powdered sugar is often used to decorate treats. It will come in handy if the pumpkin chosen for cooking is not bright enough.

Sugar can be replaced with honey - such candied fruits are even more useful. In addition, oranges and lemons can be added to the preparation to get a rich taste and bright aroma.

Classic Candied Pumpkin Recipe

There is nothing complicated in the preparation of candied fruits, but it will take a lot of time. But since the oven will help us, we can do it faster.

For classic recipe you will need:

• 1 kg pumpkin pulp;
• 300 g of water;
• 1.2 kg of granulated sugar;
• 3 g citric acid;
• vanillin on the tip of a knife.

1. Peel the pumpkin. To do this, it is convenient to use a vegetable peeler: it carefully and thinly cuts strips of the skin. If the pumpkin is too old and the peel is dense, it is better to use a sharp knife.

   

   Ripe sweet pumpkins of ‘porridge’ varieties are suitable for candied fruits

2. Completely select the core with seeds. For work, you need only dense pulp.

   

   Peel the pumpkin and cut into pieces

3. Cut the peeled pumpkin into medium-sized cubes. They need to be blanched for 7 minutes in boiling water. Immediately after that, transfer them to cold water to cool. Blanching is a short-term treatment of any food product with boiling water or steam. Unlike boiling, blanching does not lead to loss of vitamins or taste properties.

   

   Blanch pumpkin in boiling water, then cool

4. In the meantime, prepare the candied fruit syrup. Add sugar, citric acid to a saucepan with water. Boil and cook, stirring, until the sugar is completely dissolved.

   

   Prepare sugar syrup

5. The pumpkin pulp cubes have already cooled down. Transfer them to a fine sieve and wait until all the water drains.

   

   Let the water drain completely

6. Put the pumpkin in a saucepan with syrup and boil for 15 minutes over low heat, stirring lightly so that the food does not burn. After that, set aside the workpiece for 10 hours to infuse.

   

   Boil pumpkin pieces in syrup

7. Put the pan with the workpiece on low heat again, boil for 15 minutes and leave for another 10 hours.
8. For the third time, bring the pumpkin to a boil. At the end, add vanilla to the mixture.

   

   Pumpkin slices need to be boiled in syrup several times

9. Throw the boiled pumpkin cubes into a fine sieve. Wait until the syrup has completely drained. This will take about two hours.
10. Put the dried and cooled pumpkin slices in one row on a baking sheet and send to the oven, preheating it to 40 degrees, for about 3 hours.

    

    Arrange candied fruits on a baking sheet and dry for 2-3 hours

11. Remove half-finished candied fruits from the oven for further processing.
12. Roll each piece in granulated sugar and lay again in a single layer on a baking sheet. Keep the candied fruits in the oven until cooked: they should be completely dry, not sticky to your hands.

Blanching is a short-term treatment of any food product with boiling water or steam. Unlike boiling, blanching does not lead to loss of vitamins or taste properties.

It is best to store candied fruit in a glass container.

Note! If you don't have an oven, then the candied fruits should be dried on waxed paper or parchment at room temperature and in direct sunlight. It is desirable that the room in which the drying takes place is well ventilated.

Low calorie treat with honey

This recipe will appeal to sweet lovers who are watching their figure. Instead of sugar, which harms a slender waist, we use honey and fructose.

You will need these products:

1. Clean the pumpkin and cut the flesh into cubes. Boil them over low heat, adding cinnamon.
2. Lay the vegetable pieces out on a paper towel and let them dry.
3. Pour 2 cups of water into a saucepan, add fructose and honey. Wait until the ingredients boil and dissolve. Fold the pumpkin pieces into the syrup. Simmer for 15-20 minutes over medium heat, then remove the pan from the stove. Future candied fruits should stand in syrup for a day.
4. Drain the pumpkin pieces in a colander or sieve, let the syrup drain completely. After that, spread the candied fruit on a baking sheet and send it to the oven. Keep them until fully cooked at 40 degrees.

Thanks to total absence sugar, such candied fruits are low-calorie. But in taste and aroma, they are in no way inferior to sugar treats!

Video recipe for pumpkin sweets

Not a single pumpkin

The taste of classic candied pumpkin can be varied with oranges, lemons and spices. So you can delight your family with a variety of sweets, each time preparing something new.

"Quick" candied fruits with lemon

You will need:

1. Peel the pumpkin and cut its flesh into pieces.
2. In a boiling syrup of sugar and water, dip the pieces of pumpkin and chopped lemon. Boil in 2 sets for 10 minutes until fully cooked.
3. Remove boiled pumpkin cubes from syrup (lemon is not needed), spread on parchment paper. Dry in the oven at 130 degrees for about 60 minutes.
4. Put the finished candied fruits on a plate, sprinkle with a mixture of powdered sugar and cinnamon.
5. If you want your candied fruits to be slightly jelly and transparent, it will take a little more time. After boiling the pumpkin, leave it to cool completely in the syrup, then boil it again for 5 minutes. Cool and repeat 3 more times. Such candied fruits can not only be dried, but also rolled into jars along with syrup.

With oranges

This recipe is perfect if you can't find a very sweet "porridge" pumpkin. The situation is saved by more sugar than usual (you will get some syrup, which will be very rich). Naturally, this will also affect the calorie content of candied fruits: such sweetness can affect the figure!

You will need:

1. Cut the pumpkin flesh into slices, cubes or strips. Divide the oranges into slices, after peeling and removing the seeds.
2. Make syrup from water and sugar, bring it to a boil, stirring constantly.
3. Dip slices of orange and pumpkin into the syrup, boil for about 7 minutes.
4. Remove the pan with the mixture from the stove, leave to cool completely. This will take several hours. Repeat the brewing process twice with the same interval.
5. Drain syrup from future candied fruits, remove orange slices. The pumpkin pieces will be soft and completely translucent.
6. Put the pumpkin slices on a baking sheet covered with paper and send for 5 hours in the oven at a temperature of up to 40 degrees.
7. To decorate, prepare the sprinkle: mix powdered sugar, a little starch and vanilla. If desired, you can add a little ground cinnamon. Roll the dried candied fruits in the mixture.

Spicy candied fruits

In the East, rich, spicy taste and aroma are very much appreciated in sweets. To achieve this effect, you need to add the appropriate seasonings to candied fruits. So, you will need:

• 1 kg pumpkin pulp:
• 1 kg of sugar;
• 700 ml of water;
• 1 cinnamon stick;
• 2 cloves;
• 1 vanilla pod (natural)

If you are not afraid to experiment, you can add anise, star anise, fennel and other spices. But do not forget that a large number of them can spoil the taste of the dish.

Spices will give candied fruit a rich, rich taste and aroma.

1. Peel the pumpkin, wash and cut into pieces of any shape.
2. Prepare the syrup, bring it to a boil, put the pieces of pumpkin and all the spices. Boil the mixture for 5 minutes, then refrigerate. The procedure must be repeated at least 5 times until the pumpkin pieces become transparent and caramelized.
3. Remove the candied fruits, let the syrup drain completely. Spread on a baking sheet and dry in the oven, then sprinkle with powdered sugar if desired.

Do you want sweets, but so that it does not affect your figure? Make by simple recipe candied pumpkin at home - it's healthy and inexpensive. Simple, affordable ingredients, a minimum of sugar, and a great dessert is ready. True, it will take a lot of time to dry candied fruits. But the result will exceed all expectations.

How to cook candied pumpkin at home: a simple recipe

To prepare candied fruits you need:

• A kilogram of peeled pumpkin;
• One large lemon;
• Sugar - 300 grams.

Cooking like this:

1. Cut the pumpkin into medium pieces.
2. Transfer to a deep bowl.
3. Sprinkle with sugar.
4. Pour in lemon juice.
5. Let stand ten to twelve hours.
6. Transfer the pumpkin to the pan, you can put a few slices of lemon.
7. Put on fire. Bring to a boil and simmer for four to five minutes.
8. Remove from stove and let pumpkin cool completely.
9. Repeat the process one more time. And again, let the mass cool completely (if necessary, the process will need to be repeated a third time).
10. Then carefully put the pumpkin in a sieve and let the syrup drain.

You can dry candied fruits on the balcony, in a dryer or oven. Ready candied fruits should not stick to hands, they bend well and do not contain excess moisture.

Sprinkle finished "sweets" with powdered sugar and store in a glass container that closes tightly. For flavor, you can put a cinnamon stick in the process of cooking pumpkin.

Candied pumpkin with orange and cloves

We prepare candied fruits as follows:

1. Cut a kilogram of pumpkin (peeled and peeled) into pieces 1x1 cm in size or small slices 0.7-0.8 cm thick.
2. Transfer the prepared pumpkin to a heavy bottomed pot.
3. Boil thick syrup. To do this, pour a kilogram of sugar with water (800 ml) and put on fire.
4. When the sugar dissolves, pour over the pumpkin.
5. Put on fire, bring to a boil, and boil for five minutes.
6. Cool pumpkin mass.
7. Add the juice of two oranges, two or three cloves and a dessert spoon of cinnamon.
8. Mix and put on fire. Repeat the process of boiling and cooling five or six times until the candied fruits become transparent.
9. Drain the syrup.
10. Arrange candied fruits on a sheet, having previously laid parchment paper on it.
11. Put in the oven and dry the candied fruits for about forty minutes.
12. Cover the table with paper and dry the candied pumpkin with oranges and cloves at room temperature.

Sprinkle the finished treat with powdered sugar. Store in a dry glass container.

Quick Recipe

From an affordable and inexpensive product, very tasty “sweets” will be obtained that will appeal to everyone without exception, even those who do not like pumpkin. Healthy and fragrant candied pumpkin can be prepared according to a quick recipe.

Ready-made candied fruits are also used as decorations for cakes or fillings for sweet pies. They are very good for tea. It is necessary to store ready-made "sweets" in a glass container, which is hermetically sealed. Jars of candied fruits must be placed in a cool place - in the refrigerator or on the balcony.

To prepare candied pumpkin, you need the simplest ingredients:

• Sugar or honey;
• Cinnamon;
• Vanillin;
• Lemon (can be replaced with citric acid);
• A few cloves (optional)

To cook candied fruit, you need to know a few little secrets:

1. Choose a sweet pumpkin with a bright color.
2. If you want to cook candied fruits with lemon, then do not put cinnamon in the syrup, otherwise it will “clog” the taste and smell of lemon.
3. Sprinkle finished candied fruits with powdered sugar only after they have completely cooled, otherwise, the powder will stick together.
4. Dry the pumpkin at 50-60 degrees in a convection oven or fan for five to six hours.
5. If you do not have a convection oven, then when drying the pumpkin, the door oven don't close.
6. If after the oven the candied fruits are still soft, then air dry them at room temperature.
7. Ready candied fruits can not be dried in the oven, but rolled into jars along with syrup, which will turn out to be very thick.

Easy Candied Fruit Recipe

For the preparation of candied fruits according to this recipe, the following products are needed:

• A kilogram of peeled pumpkin;
• Sugar - 300-400 g;
• Glass of water;
• Three carnations.

We prepare as follows:

1. Cut the pumpkin into medium pieces.
2. Put in a bowl and pour boiling water for a few minutes.
3. Drain the water, put the pieces of vegetable in a sieve so that all the water is glass.
4. After cooling the pumpkin, cover it with sugar and pour in a glass of boiled water.
5. Put the bowl on the fire, put the cloves, bring to a boil. Boil for ten minutes, with constant stirring, so that the pumpkin does not burn.
6. Set aside the bowl with the contents and leave to cool completely (for eight to ten hours).
7. Repeat this procedure two more times.
8. After cooling completely, carefully transfer the pumpkin pieces to a sieve.
9. Let the syrup drain (this requires at least three to four hours).
10. Line a baking sheet with foil.
11. Lay out the pumpkin pieces so that they do not touch each other.
12. Dry in the oven at the lowest temperature for three to four hours (check that the pumpkin is not too dry).

Sprinkle finished "sweets" with sugar or powdered sugar. Transfer to a glass container.

Secrets of delicious candied pumpkin

You can not only enjoy candied fruit, but also decorate cakes and add to pastries. If you use honey or fructose instead of sugar, then even those people who are strictly forbidden to use sugar can treat themselves to such “sweets”.

The technology for preparing candied fruits is not complicated and consists in boiling pumpkins in sugar syrup. Optionally, you can add lemon, orange, cinnamon, cloves to the pumpkin.

In order for the candied fruits to turn out bright and have pleasant taste, you need to know a few secrets of cooking:

1. In order for the candied fruits to turn out dense and not fall apart, pieces of pumpkin must be kept in sugar syrup for at least ten hours before drying.
2. From one kilogram of pumpkin, no more than 250 grams of candied fruits will be obtained. If you want to cook more "sweets", then increase the proportions of the products by two to three times.
3. If you dry the pumpkin in the oven, then you do not need to cut it into very small and thin pieces, otherwise they will become very tough during further drying.
4. For syrup, choose a large, thin-skinned lemon, and cut it into very thin slices or circles.
5. Cooking pumpkin is best in a saucepan with a thick bottom. Lay the ingredients in layers - a layer of pumpkin, a layer of lemon. Sprinkle the layer with sugar.
6. It is necessary to boil the pumpkin in syrup several times. Put the saucepan over moderate heat, note the time when the lemon-pumpkin mass begins to boil. Let the pumpkin boil for five minutes and set aside from the stove until it cools completely. Then once again put on the stove, bring to a boil, boil for five minutes and leave to cool completely. Try the pumpkin for softness, if you come across a few hard pieces, then repeat the procedure again.
7. Pumpkin syrup is suitable for making sweet drinks.
8. If drying candied fruit in the oven, leave the door ajar.
9. Remove hot candied fruits from the pan immediately, otherwise they will stick and it will be difficult to remove them. If, nevertheless, you did not have time to remove some of the “sweets” and they still stuck, then put the baking sheet back into the hot oven for a few minutes so that the sugar syrup “melts” a little.
10. Roll the finished candied fruits immediately in powdered sugar so that they do not stick together.

To get started at home, try making a batch of candied pumpkins according to the simplest, most basic recipe, and then experiment with spices and flavors.

Candied fruits, we often see “dried” fruits with this name in a store or market. And most of us get them. The most common among these sweets are prunes, dried apricots, dried banana and dates.

Candied fruits are a great substitute for sweets for young children, because they are not only tasty, but also very healthy. Also, these are perfectly perceived by guests, especially during the tea ceremony. Candied fruits are satisfying and interesting in any form.

Let's surprise your family and friends with new culinary delights!

So, for the preparation of candied pumpkin, we need following:

• Pumpkin - 1 kg.,
• Sugar - 1.2 kg.,
• Water - 300 g.,
• Vanillin - 0.05 g.,
• Citric acid - 3 g.

Candied pumpkin in the oven for the winter, a simple recipe with a photo:

Pieces of amber that preserved the sun, light and aroma of summer for the winter - that's what candied pumpkins are!

The technology for making candied fruits is so simple that they were even once cooked by grandmothers in the villages. They didn't have food processors, microwave ovens, slow cookers, or convector ovens. Pieces of fruit were boiled for a long time in sugar syrup in the oven, then languished there for several more days. And then simply laid out on paper and dried either in the sun or in the oven.

Such delicious candied fruits and berries were put into glass jars and stored in the pantry for the whole winter, enjoying such delicious candied fruits. And best of all, for such sweets, choose its sweet nutmeg varieties. Such pumpkins are easy to distinguish from hard-core ones in shape and size. And they also have a sweeter and juicier flesh of a beautiful orange color. That's why you get such delicious candied pumpkin with orange and cinnamon in the oven, see the recipe with a photo below.

• pulp of peeled pumpkin - 800 g,
• granulated sugar - 1 kg,
• water - 250 ml,
• vanillin 10 g,
• ripe orange fruit - 1 pc.,
• ground cinnamon - 1-2 tsp

We cut a ripe beautiful pumpkin in half, take out seeds and fibers from it. With a sharp knife, carefully remove the peel from the pumpkin and cut it into cubes of about 1.5-2 cm. Remember that the candied fruits will be boiled down and then dried, so they will significantly decrease in size.

We put the pumpkin in a saucepan, fill it with water, add sugar and sliced ​​orange fruit.

Boil the pumpkin in the syrup over low heat for 15 minutes, and then let it cool completely.

We put it on the fire again, boil for 15 minutes and cool. This process is repeated 3-5 times until the pumpkin is completely boiled down. For the last time, add vanilla and cinnamon to the syrup.

We filter the pumpkin from the syrup, for this we throw the pumpkin into a colander and let the whole syrup drain.

Now line a baking sheet with parchment paper and carefully place pieces of candied pumpkin on it.

We put the baking sheet in the oven on the smallest fire, about 80 - 100 degrees and dry for 3-5 hours. It is very good if you have a convector function, then the drying of candied fruits will be much faster and more efficient. It is even better to dry the candied fruits in an electric dryer, where you can set the temperature you need and not worry that the candied fruits will burn.

We remove the finished candied fruits from the baking sheet while they are still warm so that they do not dry out to the paper, sprinkle with powdered sugar or cinnamon and put them in a jar.

Bon appetit!

Recipe 2: candied pumpkin at home

Clear as amber, sweet orange slices filled with the summer sun are healthy, home-cooked candied pumpkins.

You just need to boil the slices in syrup and dry them. We choose a pumpkin and a suitable cooking recipe and hurry to please the sweet tooth with delicious and healthy homemade sweets.

They are so tasty that they can easily replace sweets, the more they are much healthier and no specific smell and taste of pumpkin is felt. Slightly transparent orange flesh of the pumpkin is covered with a light "shawl" of powdered sugar. Mmmmm! Be sure to cook. Believe me, these sweet orange slices will scatter in an instant, and you will cook them more than once, like me. It is especially convenient when there is an electric dryer.

• pumpkin - 1 piece (about 2.2 kg)
• granulated sugar - 600 g
• citric acid - 10 g
• powdered sugar - 150 g.

Wash the pumpkin well with water on the outside and cut it in half lengthwise with a sharp knife, after cutting off the pumpkin tail. Using a spoon, take out the contents of the pumpkin - seeds and fibers.

Advice! Never throw away pumpkin seeds and pumpkin tail. Seeds can be dried, fried and chewed at your leisure. And an infusion of pumpkin tail is an excellent remedy for toothache, tested on myself.

Remove the thick skin from the pumpkin. The peel of a ripe fruit is usually like wood, and cleaning is not an easy process. To do this, place a half of the pumpkin on a cutting board cut down, strengthen it so that it does not slide on the table. Using a vegetable cutter or a sharp knife, peel, removing small pieces of the peel. Peeled flesh cut into a thickness of about 5 millimeters.

Put the pumpkin slices in a thick-walled cup or cauldron, sprinkled with sugar, and leave for 5-6 hours. Calculation of sugar: for 1 kilogram of peeled pumpkin - 300 grams of sugar.

While the pumpkin slices are standing, the juice will stand out from it, and the sugar will almost completely melt.

Put a cauldron with slices in its own juice on a slow fire, bring to a boil, and after boiling for 2 minutes, remove from heat and leave for at least 6 hours.

During this time, the pumpkin will cool down, soak and become softer. Return the cup (or cauldron) with pieces of pumpkin to the fire, add the required amount of citric acid, bring to a boil, boil for 2 minutes and turn off.

Important! Usually 2 boils are enough. Focus on the pumpkin: it should not turn into a puree, it remains soft and at the same time keeps its shape. If the pumpkin remains firm, repeat the procedure a third time.

Drain the syrup. It is convenient to do this by carefully discarding future candied fruits and a colander so that the syrup is well stacked.

Advice! Never throw out the pumpkin syrup. It can be added to compote, used as an impregnation for pies and cakes, etc.

We spread the boiled slices freely on the grate of the electric dryer and dry for about 5 hours, preferably changing the grates in places, then the candied fruits will dry at the same time. Drying time depends on the type of pumpkin, its juiciness, the size of candied fruits, the power of the electric dryer, etc.

If you do not have an electric dryer, then you can dry candied pumpkin naturally in a dry place: put candied fruits on parchment (cloth), when dry on one side, turn over. It will take several days. You can also dry candied fruits in the oven at the lowest temperature.

Remove appetizing coffees from the grate of the electric dryer. They should remain elastic, soft inside, and outside still a little sticky, transparent. In no case should you overdry candied fruits.

Roll everything generously in powder. Bon appetit!

Recipe 3, step by step: candied pumpkin in the oven

Candied pumpkin with a light citrus aroma is a delicious natural delicacy without the addition of dyes and preservatives.

• Cinnamon (in sticks) - 1 piece
• Orange - 1 pc.
• Water - 700 ml
• Sugar - 1 kg
• Pumpkin - 1 kg
• Carnation - 2 pcs

Peel the pumpkin from the peel and pulp, cut into small pieces (about 1 × 2 cm).

In a large saucepan, boil the sugar and water syrup. Add pumpkin, cinnamon, cloves to sugar syrup. Squeeze the juice from the orange and add it to the syrup along with the zest. Bring to a boil, cook for 5 minutes, remove the pan from heat, cool to room temperature.

Repeat this procedure 3 more times - bring to a boil, cook for 5 minutes, remove from heat, cool.

Then put the pieces of pumpkin on baking parchment and dry in the oven at 50 degrees with a fan.

My oven heats up to at least 160 degrees, so I dried it at room temperature for 3 days.

Roll finished candied fruits in powdered sugar. Store in a glass resealable container at room temperature.

Recipe 4: how to make candied pumpkin (with photo)

Candied pumpkin fruits are delicious both just like that and with tea; you can decorate cakes with them, add them to the dough for baking along with raisins and dried fruits, and soak biscuits with syrup, put it in tea instead of sugar. And if you keep candied fruit in syrup, you get a very beautiful amber jam.

Cooking candied pumpkins is quite time-consuming and takes two or three days, but it is absolutely not tiring, since your participation is required only four times five minutes. Plus, cut the pumpkin at the beginning and roll in powdered sugar - at the end of cooking. So, while the season of the red-haired autumn beauty-pumpkin lasts, I recommend preparing a simple treat for your family - it's much more useful than candied fruits from the store!

Muscat pumpkin varieties are best suited for making candied fruits - those that look like bottles in shape: they have the sweetest and brightest pulp. However, you can try to make a delicacy from round pumpkins.

• 400 g raw pumpkin;
• 200 g sugar (1 glass);
• Half a lemon;
• 1 apple;
• cinnamon stick;
• 1/3 - ½ cup of water;
• 1.5-2 tablespoons of powdered sugar.

Peel the pumpkin, rinse and cut into cubes of about 2 by 2 cm. You should not make too small pieces - after boiling, 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, such as pumpkin muffins or porridge.

We wash the lemon, carefully rubbing the peel with a brush under hot water to wash off the layer of wax, which is sometimes covered with citrus fruits for safety during transportation. Then steam it with boiling water for 5-7 minutes - bitterness will leave the zest, and the fragrant lemon peel can be added to the syrup.

We will also wash the apple and remove the peel from it - this is exactly what the recipe needs. For what? Apple skin contains pectin - a natural gelling element that will help candied fruits acquire the correct structure: not boil in syrup, but become like marmalade.

Pour pumpkin cubes into an enameled or stainless steel pan, add apple peel and lemon, cut into thin slices - I like this option more than grated zest and squeezed juice. Then the translucent sweet and sour slices are great to add to tea, and they are also delicious on their own and resemble sweet lemon chips.

We fill the contents of the pan with sugar and put in the refrigerator for 3-4 hours, but better - at night. The pumpkin will release juice, the sugar will melt, and syrup will form in the saucepan.

Add a little water - so much so that the blanks are completely covered with it - and put on the stove. We heat without a lid over a fire slightly less than medium, bringing to a boil. When the syrup boils, note the time and boil for 5 minutes. Then remove from heat and set aside until completely cooled - this is important! If you eagerly do not wait until the syrup and preparations for candied fruit have cooled completely, and start heating them again, there is a risk that the pieces will boil. It will turn out jam, but not candied fruits ... Therefore, we patiently wait 3-4 hours - you can safely forget about candied fruits for now and go for a walk in the autumn park!

Then for the second time we heat the syrup, boil for five minutes, let it cool. Repeat a total of 3-4 times. Gradually, the syrup becomes thicker, and the 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 "candy", then continue!

At the end of preparation, the syrup is already noticeably less; its density resembles fresh honey. After boiling the 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 it is easier to drain it. Having taken out a portion of candied fruits on a slotted spoon, we wait until the syrup drains, and then we transfer them to a plate.

We leave it for a couple of hours - during this time the syrup remaining on the pieces of pumpkin will drain onto a plate. We shift the 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 if you have 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 the candied fruits will become very hard (not chewable). For different ovens, the temperature and time vary: from 50°C with the door closed to 90-100°C with the door ajar; from 2-3 to 4 hours.

I prefer the natural method of drying at room temperature - you definitely won’t overdry. Laying candied fruits on parchment, put in a dry place and leave until morning. If the kitchen is warm and dry, they are ready the next day. If still too wet, flip over to the other side; if necessary, change the parchment and leave for another half a day.

We check by sight and touch: the finished candied fruits are elastic, soft in the middle, still a little sticky on the outside - do not dry them too much, otherwise the powder will not stick.

That's how beautiful homemade candied pumpkins glow 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 better to the surface of candied fruit than large sugar crystals, and when poured into a storage container, they do not allow the pieces to stick together into one large candied fruit.

Candied pumpkin can be stored all winter in hermetically sealed containers - for example, in glass jars with screw lids.

Or in syrup, like jam - then we omit the stages of drying and rolling in powder.

To impregnate the cakes, dilute the syrup with boiled water 1: 1.

With such “pieces of the sun”, autumn will be fine, and winter will be warm!

Recipe 5: Delicious Candied Pumpkin (Step by Step)

Recipe for candied pumpkin - a delicious and healthy treat. This is a kind of marmalade, without a pronounced smell of pumpkin, with a light caramel flavor and a very pleasant elastic texture. Not cloying, moderately sweet homemade candied fruits - like very tasty and high-quality candies.

• Pumpkin - 400 g
• Lemon (zest and juice) - ½ pcs.
• Water - 500 ml
• Sugar - 500 g
• Powdered sugar - to taste

To prepare homemade candied pumpkin, first prepare all the ingredients.

Peel the pumpkin, cut into cubes or slices (slices).

Put a pot of water on the fire, add the lemon zest and lemon juice. Pour in sugar.

When the water boils, throw in the pumpkin pieces. Boil 5 minutes.

Then remove from heat, cool (up to about 50-60 degrees) and repeat the procedure 2 more times.

Cool pumpkin in syrup completely. Then put the pumpkin on a sieve to glass all the liquid.

Spread pumpkin slices on parchment and leave to dry for 72 hours.

After three days, candied pumpkins will be ready.

Sprinkle candied pumpkin with powdered sugar, mix and you can start tasting. Bon Appetit everyone!

Recipe 6: Candied Pumpkin with Lemon in the Oven

Candied pumpkins at home are extremely simple to prepare, and even if you have never made this delicacy, it will definitely work out the first time. Homemade candied fruits will be much tastier than store-bought ones. These fruit and berry marmalades are prepared in two stages: first they are boiled on the stove in sugar syrup, then they are dried in an electric dryer or oven. Candied pumpkins turn out sweet, slightly crunchy, not tight, no matter how you cook them, the main thing is to correctly observe the proportions of the ingredients.

• 1 kg pumpkin;
• 1 kg of sugar;
• 1 lemon;
• 1 tbsp ground cinnamon;
• 100 ml of water.

Cut the lemons into slices. We will use lemons with fragrant peel - there is a lot in the zest essential oil, which will give candied fruits an incredibly appetizing aroma. And the lemon will not let the pumpkin boil, thanks to it the candied fruits will turn out whole and beautiful. But be careful with lemon - if you use more of it than in the recipe, the sugar pieces of fruit can turn out rubbery.

Place the lemon and spices in a bowl. We take enameled or stainless steel. Add 100 ml of water.

Boil for 1-2 minutes over low or medium heat. Stir so that the sugar completely dissolves and does not stick to the bottom.

In order to cook delicious candied pumpkin, you will need ripe fruits with dense pulp. Need a "golden mean": not too soft and not too hard pumpkin. Pumpkin varieties - any, especially tasty candied fruits are obtained from nutmeg (elongated) varieties. But round pumpkins also come out delicious. Cut the pumpkin into slices, as in the step-by-step photo.

We put the pieces of pumpkin in another pan and pour sugar syrup with lemon.

We put on a slow fire, boil for 5 minutes. If you cook the pumpkin for a long time and over high heat, there is a chance that even pieces may become loose or turn into porridge. Remove the saucepan from the stove and leave to cool. It is advisable to leave for 3-4 hours, you can overnight. The pumpkin should be soaked in syrup, the pieces will wrinkle slightly.

Boil the pumpkin for 15-20 minutes over medium heat, then cool completely again.

The cooled candied fruits turned bright orange.

And once again we repeat the procedure of boiling-cooling. There should be 3 approaches in total, during which time the slices will be thoroughly saturated with sugar syrup, change color, and become shiny. Now for the spices. I used cinnamon in the recipe - it gives the delicacy just a magical aroma, and it emphasizes the taste of pumpkin perfectly. It can be added at this stage, or you can mix it with powdered sugar and roll the finished candied fruit for better storage.

The sugar syrup has become very thick and slightly sticky. We won’t need it anymore, but you can make, for example, marmalade from it, or just add tea instead of sugar.

We take out the pieces of pumpkin from the syrup and put them on a baking sheet covered with parchment. Tip: Remove the candied fruits immediately from the hot syrup with a slotted spoon and a tablespoon. Cold syrup is much more difficult to drain. Lemon syrup does not have to be thrown away! It can also be dried and then added to tea.

Carefully fill the entire pan. From this quantity of products, 1 large baking sheet and 1 small one come out. It is not necessary to spread the slices very tightly to each other - they can stick together.

We dry the pieces in the oven at 50-60 degrees for 3-6 hours, depending on the size, then you can leave it in the kitchen. Do not dry at high temperatures: this will only spoil the candied fruits, they will burn and it will be impossible to chew them. In an electric dryer, candied fruits need to be cooked for 12-18 hours and constantly monitored so that the sugar does not burn and the slices do not turn brown. Ready-made candied fruits are easily removed from the parchment.

In order for candied fruits to be stored better, roll them in powdered sugar with cinnamon. You can also use starch, but then roll the pumpkin first in cinnamon, and then in starch. True, in this form, the slices do not look so appetizing.

These are such appetizing candied pumpkins without powdered sugar. Bon appetit!

Recipe 7: how to cook candied pumpkin

Candied pumpkin is a real sweet for the little ones. Preparing dried vegetables is very simple and even despite the long process of boiling and cooling the pumpkin pieces. After all, after cooking, you and your whole family will be able to enjoy this natural dish with tea, and as a filling in all kinds of pastries and just like that, instead of sucking sweets. Try it, I'm sure you'll love this fragrant, sweet dish.

• Pumpkin 1 kilogram
• Spice cloves (buds) dried 2 pieces
• Orange big size 1 piece
• Sugar 1 kilogram 200 grams
• Spice cinnamon in sticks 2 pieces
• Purified water 700 milliliters

First of all, we wash the pumpkin under running water and then put it on a cutting board. Using a knife, peel the vegetable from the peel, and then cut it into two halves. Now, with the help of a tablespoon, we clean the pumpkin inside from the pulp and seeds, since we will not need them. Cut it into small pieces, about the size, approximately in length and width. 2.5-3 centimeters. Transfer the pumpkin pieces to a deep bowl.

Rinse the orange under running water and place on a cutting board. Using a knife, cut the fruit into two halves and then squeeze the juice from each part with a juicer.

Pour purified water into a medium saucepan and place over medium heat. As soon as the liquid boils, make a small fire and pour sugar into the pan. Stirring constantly with a tablespoon, cook the syrup until smooth and thick. After that, turn off the burner and proceed to the process of preparing candied fruit.

We spread the chopped pumpkin in a deep pan. Immediately after this, we filter the sugar syrup into the same container through a sieve. For this process, you can help yourself with a tablespoon. Place the saucepan over medium heat and bring the mixture to a boil. Then we make a small fire and continue to cook the dish for another 5 minutes.

After that, turn off the burner and set the pumpkin slices boiled in sugar syrup to the side so that they cool to room temperature. And now begins the most important stage in the preparation of candied fruits. Add a couple of cinnamon sticks, clove buds and freshly squeezed orange juice to the pan with them. Mix everything well with a tablespoon and put the container back on medium heat. After boiling the mass, again make a small fire and cook the candied fruit for 5 minutes. Then turn off the burner and cool the dish again to room temperature.

Important: we repeat this procedure 6-7 times until the pumpkin pieces become translucent. After last time cool the candied fruits again to room temperature and transfer them to a colander. We leave the chopped pumpkin in such a state over the pan so that all the syrup drains from the vegetable.

Now we cover the baking sheet with baking paper and put candied fruits on it. We dry a sweet dish either at room temperature (this is if the season is still warm) or in the oven. To do this, heat it up to a temperature of 50 ° C, put the baking sheet in the oven and dry the candied fruits with the door open until they wrinkle and become dry. Immediately after this, dried pumpkin can be transferred to a glass jar or food bag and stored at room temperature for an unlimited amount of time. Attention: it is necessary to store candied fruits in a closed container so that the dish does not absorb moisture and does not get wet.

Candied pumpkins are very sweet, juicy and fragrant. Delicate orange note and aftertaste of cinnamon give this dried vegetable sophistication and originality in taste. The main thing is that such candied fruits can be easily given to children as a natural sweetness. Enjoy your meal!