Candied pumpkin fruits, for some reason I had never cooked candied fruits from pumpkin until that time, but it turned out that in vain, they are so delicious that I now have no time to cook. We really liked it, so I have already used half of the pumpkin harvest for candied pumpkin fruits, we eat instead of sweets with tea.
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Recipe:
for 1 serving:
pumpkin -1kg
sugar -500g
citric acid -0.5 tsp.
for 3 servings like mine:
pumpkin - 3 kg
sugar -1.5kg
citric acid -1.5 tsp
And so we take pumpkins, cut them into slices for convenience, now we remove the seeds and cut off the skin.
The weight of a clean pumpkin is 3 kg, now we cut the pieces into pieces about 5-7 mm thick.
We take a suitable saucepan and put the prepared pumpkin in it, sprinkle it with sugar, we take sugar at the rate of 1 kg of pumpkin, 0.5 kg of sugar, i.e. I have 3 kg of pumpkin, I take 1.5 kg of sugar.
Leave for 3-4 hours so that the pumpkin gives juice (you can leave it overnight)
It took me 4 hours, that's how much pumpkin has already given juice, if your pumpkin is dry, this also happens to be a little liquid, you can add about 200 ml of water.
I do not add as I have enough liquid.
We put on the fire, I love candied fruits with sourness, so I also add 1 tsp. citric acid, now we bring to a boil as the fire starts to boil, I make it medium and cook exactly 5 minutes, turn it off and leave it for 3-4 hours, then put it on the fire again, heat it up, boil it for 5 minutes, turn it off and leave it for 3-4 hours, so you need to do 2 more times. There should be 4 such manipulations in total. In the process, we try the pumpkin, if necessary, you can add more citric acid. As a result, you should get such transparent pieces.
We throw it back in a colander, let the liquid drain, now we take the pallets from the dryer and put the pieces at a distance from each other.
We put the pallets on the dryer, set the temperature to 65 degrees and leave to dry, I need a little more than a day on my dryer. While the candied fruits are drying we go about our business.
The readiness of candied fruits can be determined by their stickiness and appearance, ready-made they should not stick to the hands and stick together.
Turn off the dryer, put the candied fruit in a container, close it with a tight lid. It is imperative to store in a tightly closed container so that the candied fruits do not absorb moisture.
At first glance, it may seem that this is a long process, but if you understand your intervention here is summarized to a minimum, you just need to chop, bring to a boil and arrange on a pallet, and the rest will do everything for you time.
Candied fruits taste as if they were made from some kind of exotic fruit and they look bright and appetizing, and beckons to try a piece.
You can see the details and cooking details in my short video below:
I recommend looking at the recipe for candied carrots:
Recommend to watch: pumpkin jam