One of the eternal seasonal problems of summer residents is a huge amount of pumpkin, which simply has nowhere to go. And in this case, blanks are always used. There are a lot of candied fruit recipes, but I had to sort through a dozen until I found this one!
Ingredients
- Pumpkin - 1.5 kg
- Sugar - 750 g
- Citric acid - 1 tsp.
- Powdered sugar - 1 tbsp.l .
- Corn starch - 1 art.l.
- Ground cinnamon - 1 tsp.
- Nutmeg - 1 tsp.
Step-by-step cooking recipe
Peel the pumpkin from the peel and seeds, and cut it into cubes of about 1 cm. This is the optimal size to cook candied fruits at home in the oven.
Cover the pumpkin with sugar, mix and leave overnight.
After that, add citric acid with spices, mix again and bring the pumpkin to a boil. Cook it until it becomes soft. Depending on the variety, it takes 2-5 minutes.
Drain the syrup through a colander, boil again and boil for another 5-7 minutes.
Pour this syrup over the pumpkin, let it cool and boil again for a couple of minutes. After that, put the candied fruits back in a colander and leave for a few hours so that they completely drain.
Arrange the pumpkin cubes on a parchment-lined baking sheet in one layer at a distance from each other.
Dry candied fruits in the oven for 2-3 hours at 100 degrees with the door ajar. They should decrease in size, but not dry out.
Spread them out on a tray or paper, and leave them to dry in the air for another day.
Roll candied fruits in a mixture of powdered sugar and corn starch, and store in closed jars in a cool, dry place.
