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How to store candied pumpkin fruits. Candied pumpkin - a healthy dessert

Candied pumpkin is a healthy and delicious vegetable dessert that is perfect for tea drinking. In addition, it is often used as part of other dishes or as a decoration. The thing is that candied pumpkin fruits always turn out to be very sweet and fragrant, and their bright orange color pleases the eye and cheers up.

In candied pumpkin fruits, almost all the nutrients that are found in raw vegetables are preserved. Thus, this dish is a delicious "doctor" for people suffering from diseases of the cardiovascular system and intestines. Also candied pumpkin will help get rid of kidney stones, improve vision, and normalize metabolism. This bright dessert can be safely introduced into the children's diet and even allowed during a strict diet. Despite the fact that sugar is added to candied fruits, the calorie content of the dish remains at an acceptable level.

Before drying candied pumpkin fruits, the vegetable is cut into small pieces and boiled in sugar or honey syrup. For aroma, put cloves, cinnamon, vanilla, citrus zest, etc. in a saucepan. Oranges or lemons are often boiled with candied pumpkin fruits. They give the dish a piquant sourness and mouth-watering aroma.

After the pumpkin is cooked in syrup, it can be dried using the oven, multicooker, or electric vegetable dryer. Some cooks even leave spicy pieces at all when room temperature... True, then the process of cooking candied pumpkin fruits takes much longer.

Candied pumpkin can be drizzled with honey or powdered sugar before serving. They eat the treat cold.

Delicious and aromatic candied pumpkin fruits! This recipe contains all the most popular flavoring and aromatic additives, so the dessert will turn out to be spicy and rich. If desired, spices can be excluded or only some of them can be left. The candied fruits in the syrup must be brought to transparency. To do this, you need to cook the vegetable 4 to 6 times, cooling to room temperature between each "approach". For drying, you can use the oven at a low temperature.

Ingredients:

  • 1 kg pumpkin;
  • 1 orange;
  • 1 lemon;
  • 1200 g sugar;
  • 600 ml of water;
  • 2 cinnamon sticks;
  • 1 bag of vanilla sugar;
  • 2 buds of dried cloves.

Cooking method:

  1. Peel and seed the pumpkin, cut the pulp into medium-sized cubes.
  2. Pour water into a saucepan and put on fire, pour sugar into it.
  3. Boil the syrup over low heat until the sugar grains are completely dissolved.
  4. Pour the pumpkin pieces into a saucepan with syrup and boil, cook for 5 minutes.
  5. Remove the saucepan with the pumpkin from the heat and let the contents cool.
  6. Cut the lemon and orange into slices, put them in the syrup.
  7. Send cloves and cinnamon to a common saucepan, boil the pumpkin again for 5 minutes, then cool.
  8. Repeat the process 4 more times, then add vanilla sugar and mix well.
  9. Place the candied pumpkin in a colander and drain, then place on baking paper in a single layer.
  10. Dry candied fruits at room temperature to the desired consistency (about 2-3 days).

Interesting from the net

Really simple and quick recipe for happy owners of an electric dryer. However, if necessary, you can replace it with a conventional oven or airfryer. You will get quite a lot of candied fruits, but you should not reduce the amount of ingredients. Such a dessert is stored for a long time even at room temperature, it is enough just to put it in a container with a closing lid, so that you can immediately prepare it with a reserve. Candied pumpkin fruits with the addition of powdered sugar will become very tender, but it is not necessary to use it.

Ingredients:

  • 3 kg pumpkin;
  • 1 lemon;
  • 4 tbsp. l. powdered sugar;
  • 600 g of sugar.

Cooking method:

  1. Peel the pumpkin, cut into small cubes, and put in a deep roomy saucepan.
  2. Pour all the sugar on top of the pumpkin, wait for the juice to release.
  3. Drain the juice obtained from the pumpkin into a separate saucepan.
  4. Cut the lemon into slices and put in the juice.
  5. Boil the syrup, strain and pour hot over the pumpkin.
  6. Boil the pumpkin 4 times for 5 minutes in syrup, cooling it to room temperature between boils.
  7. Place pumpkin in a sieve and drain off excess liquid.
  8. Transfer the prepared candied pumpkin fruits to the wire rack of the vegetable dryer and dry for 4 hours.
  9. Sprinkle the finished dish with icing sugar and serve.

Candied fruits in the oven without sugar can be useful for those who follow a strict diet or, for some reason, have to exclude this product from their diet. Also, this dish is perfect for small children. The pumpkin itself is quite sweet, and the addition of fructose and honey allows you to make up for the lack of sugar to a large extent. It is important to keep future candied fruits in syrup so that they are well saturated, transparent and soft.

Ingredients:

  • 400 g pumpkin;
  • 2 tbsp. l. honey;
  • 2 tbsp. l. fructose;
  • 1 tbsp. l. cinnamon;
  • 2 glasses of water.

Cooking method:

  1. Cut the pumpkin pulp into small cubes and place in a saucepan.
  2. Pour pumpkin with water, add cinnamon, cook over low heat until soft.
  3. Dry the pumpkin pieces with a paper towel.
  4. Pour 2 cups of water into a separate saucepan, add honey and fructose.
  5. When the syrup begins to boil, put the pumpkin in it and cook for another 20 minutes over low heat.
  6. Remove the saucepan from the heat and leave the pumpkin in the syrup for a day.
  7. Remove the candied fruit from the syrup, pat it dry again with a paper towel and put it in a ventilated oven for 4 hours at 50 degrees.

Now you know how to cook candied pumpkin according to a recipe with a photo. Bon Appetit!

Candied pumpkin fruits are a bright and sweet table decoration, which is also very beneficial for the body. Literally from three or four products, you get an amazing dessert with a spicy aroma and delicate texture! If you want to invite guests to an interesting tea party, be sure to use following tips how to cook candied pumpkin:
  • Candied pumpkin fruits can become much more interesting if you cut vegetables not into trivial cubes, but in the form of any original geometric figures. The main thing is to try to make the pieces equal in volume so that they simultaneously reach the desired degree of readiness;
  • So that candied pumpkin fruits do not lose their shape and attractive appearance, they must be dried very slowly. If we are talking about an oven, then the temperature should not exceed 40-60 degrees;
  • Nutmeg is best for cooking candied fruits. sweet pumpkin... It is distinguished by its small size and bright juicy pulp. At the same time, it is very easy to clean it - the crusts are cut off without difficulty. Butternut squash tastes a bit like a pear;
  • The syrup that remains after cooking candied pumpkin fruits can be used as ordinary jam, serving it with tea. While the liquid is still hot, you can pour it into sterile jars and preserve it for the winter. There will be a very useful vitamin preparation;
  • Before cooking candied pumpkin fruits in the oven, make sure you can set the temperature low and provide ventilation. If this is not possible, it is better to leave the dessert on waxed paper at room temperature for a couple of days. Otherwise, the candied pumpkin will be spoiled.

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

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

Such delicious candied fruits and berries were piled in glass jars and kept in the pantry for the whole winter, savoring such delicious candied fruits. Moreover, it is best to choose its sweet nutmeg varieties for such sweets. Such pumpkins are easy to distinguish from hard-edged ones in shape and size. They also have sweeter and more juicy flesh with a beautiful orange color. This is why such delicious candied pumpkin fruits with orange and cinnamon in the oven are obtained, see the recipe with the photo below.

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

Cut a ripe beautiful pumpkin in half, take out the 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 candied fruits will be boiled down and then dried, therefore, they will significantly decrease in size.

We put the pumpkin in a saucepan, fill it with water, add sugar and orange fruit cut into slices.

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

Put on fire again, boil for 15 minutes and cool. Repeat this process 3-5 times until the pumpkin is completely boiled down. Add vanillin and cinnamon to the syrup for the last time.

We filter the pumpkin from the syrup, for this we put the pumpkin in a colander and let all the syrup drain.

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

We put the baking sheet in the oven on the smallest heat, 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 fruit in an electric dryer, where you can set the temperature you need and not worry that the candied fruit will burn.

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

Bon Appetit!

Recipe 2: candied pumpkin at home

Transparent as amber, filled with the summer sun, sweet orange slices are healthy, home-made candied pumpkin fruits.

You just need to boil the slices in syrup and dry them. Choosing a pumpkin and suitable recipe preparation and is in a 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. The slightly transparent orange pumpkin pulp is covered with a light shawl of powdered sugar. Mmmmmm! Be sure to cook. Believe me, these sweet orange slices will fly apart in an instant, and you will cook them more than once, as I did. 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 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 nibbled at your leisure. And pumpkin tail infusion is an excellent remedy for toothache, it has been tested on myself.

Peel the thick skin of the pumpkin. The skin of a ripe fruit is usually wood-like, and peeling is not an easy process. To do this, put a half of the pumpkin on a cutting board with the cut down, strengthen it so that it does not slide on the table. Use a vegetable cutter or sharp knife to peel off small pieces of the skin. Cut the peeled pulp to a thickness of about 5 millimeters.

Fold the pumpkin slices into a thick-walled cup or cauldron, sprinkle 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, juice will come out of it, and the sugar will almost completely melt.

Cauldron with slices in own juice put on low heat, 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 pumpkin pieces 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 mashed potatoes, it remains soft and at the same time keeps its shape. If the pumpkin is still firm, repeat the process a third time.

Drain the syrup. It is convenient to do this by carefully throwing back the future candied fruits in a colander so that the syrup will drain well.

Advice! Never pour 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 grid of an electric dryer and dry for about 5 hours, preferably changing the grids 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 the candied fruit, the power of the electric dryer, etc.

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

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

Roll everything abundantly in powder. Bon Appetit!

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

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

  • Cinnamon (in sticks) - 1 pc
  • Orange - 1 piece
  • Water - 700 ml
  • Sugar - 1 kg
  • Pumpkin - 1 kg
  • Cloves - 2 pieces

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

In a large saucepan, boil the sugar and water syrup. Add pumpkin, cinnamon, cloves to the 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 pumpkin pieces on a baking sheet and dry in the oven at 50 degrees with a fan.

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

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

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

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

Cooking candied pumpkin fruits is quite time-consuming and takes two to three days, but it is absolutely not tiring, since your participation is required only four times for 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 - this is much healthier than candied fruit in the store!

Pumpkins of Muscat varieties are best suited for making candied fruits - those that are shaped like bottles: 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 glass of water;
  • 1.5-2 tablespoons of powdered sugar.

Peel the pumpkin, rinse and cut into cubes about 2 by 2 cm.Do not make pieces too small - boiled down, candied fruits can turn out to be too dry and tough, 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.

Wash the lemon by rubbing the peel thoroughly with a brush under the stream hot water- to wash off the layer of wax that sometimes covers citrus fruits for safety during transport. Then we steam it with boiling water for 5-7 minutes - the bitterness will go away from 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 - for the recipe it is exactly what you need. What for? Apple peel contains pectin, a natural gelling element that will help candied fruits acquire the correct structure: not to boil in syrup, but to become like marmalade.

Pour pumpkin cubes into an enamel or stainless steel pan, add apple peel and lemon, cut into thinnest 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 - overnight. The pumpkin will release 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 with it - and put them on the stove. Heat without a lid over a fire slightly less than average, bringing to a boil. When the syrup boils, we time it and boil for 5 minutes. Then we remove from heat and set aside until it cools completely - this is important! If you can't wait impatiently until the syrup and candied fruit preparations have completely cooled down and start heating them again, there is a risk that the pieces will boil. It will turn out to be jam, but not candied fruits ... Therefore, we patiently wait for 3-4 hours - you can safely forget about candied fruits for now and go for a walk in the autumn park!

Then we heat the syrup a second time, boil for five minutes, let it cool. We repeat 3-4 times in total. Gradually, the syrup becomes thicker and the pumpkin cubes become more transparent.

At this stage, you can stop and preserve candied fruits in syrup, getting a jam similar to "pumpkin honey" with pieces of pulp. If you prefer "candy" more, then continue!

At the end of the preparation, 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 for it to cool down - in hot form, the syrup is more liquid, and it is easier to drain it. Taking out a portion of candied fruits on a slotted spoon, wait for the syrup to drain, and then transfer them to a plate.

We leave for a couple of hours - during this time the syrup remaining on the pieces of pumpkin will drain onto the plate. We transfer candied fruits to 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 one suits you if you have an airfryer, electric dryer or convection oven that 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 temperature and time differ: from 50 ° С with the door closed to 90-100 ° С with ajar; from 2-3 to 4 hours.

I prefer the natural way to dry at room temperature - it certainly won't dry out. Put the candied fruit on the parchment, put it in a dry place and leave it until morning. If the kitchen is warm and dry, they are ready the next day. If still too wet, turn over to the other side; if necessary, change the parchment and leave for another half day.

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

This is how homemade candied pumpkin fruits glow 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 "specks" stick to the surface of candied fruits better than large crystals of sugar, and when poured into a container for storage, they do not allow the pieces to stick together into one large candied fruit.

You can store candied pumpkin seeds all winter in a hermetically sealed container - 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 soak the cakes, dilute the syrup 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)

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

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

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

Peel the pumpkin, cut into cubes or slices.

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

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

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

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

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

After three days, the candied pumpkin will be ready.

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

Recipe 6: candied pumpkin with lemon in the oven

Homemade candied pumpkin is extremely simple to prepare, and even if you have never made this delicacy, it will definitely turn out the first time. Homemade candied fruits will be much tastier than store-bought ones. These fruit and berry gummies are prepared in two stages: first, they are boiled on the stove in sugar syrup, then dried in an electric dryer or oven. Candied pumpkin fruits are sweet, slightly crispy, 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 a fragrant peel - there is a lot of essential oil in the zest, which will give the candied fruit incredible mouth-watering aroma... And the lemon will also prevent the pumpkin from boiling, thanks to it the candied fruits will turn out to be whole and beautiful. But be careful with lemon - if you use more of it than in the recipe, the sugar pieces of the fruit can get rubbery.

Put the lemon and spices in a saucepan. 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 is dissolved and does not stick to the bottom.

In order to cook delicious candied pumpkin fruits, 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 muscat (elongated) varieties. But round pumpkins also come out deliciously. Cut the pumpkin into slices, as in the step by step photo.

Put the pumpkin pieces in another saucepan and pour over the sugar syrup with lemon.

We put on low heat, simmer for 5 minutes. If you cook the pumpkin for a long time and over high heat, there is a chance that the even pieces may become loose or turn into porridge. Remove the pan 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 boiling-cooling procedure. There should be 3 approaches in total, during this time the slices will be thoroughly soaked in sugar syrup, change color, and become shiny. Now about the spices. I used cinnamon in the recipe - it gives the delicacy just a magical aroma, and it also 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 is very thick and a little stringy. We won't need it anymore, but you can make marmalade from it, for example, or just add tea instead of sugar.

Remove the pumpkin pieces from the syrup and place them on a baking sheet lined with parchment. Tip: Remove the candied fruit directly from the hot syrup using a slotted spoon and a tablespoon. Cold syrup much more difficult to drain. You don't have to throw away the lemon from the syrup! It can also be dried and then added to tea.

Gently fill the entire baking sheet. This amount of food makes 1 large baking sheet and 1 small one. It is not necessary to lay out the slices very tightly to each other - they can stick together.

Dry the pieces in the oven at 50-60 degrees for 3-6 hours, depending on the size, then you can leave them in the kitchen. Do not dry at high temperatures: this way you 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 observed so that the sugar does not burn and the slices do not turn brown. Ready candied fruits can be easily removed from the parchment.

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

These are such delicious candied pumpkin fruits without powdered sugar. Bon Appetit!

Recipe 7: how to cook candied pumpkin

Candied pumpkin fruits are a real sweetness for the little ones. Dried vegetables are prepared very simply and even despite the lengthy process of boiling and cooling pumpkin pieces. Indeed, after cooking, together with the whole family, you can enjoy this natural dish both over tea, and as a filling in all kinds of pastries and just like that, instead of sucking sweets. Give it a try, I'm sure you will love this aromatic, sweet dish.

  • Pumpkin 1 kilogram
  • Dried clove spice (buds) 2 pieces
  • Large orange 1 piece
  • Sugar 1 kilogram 200 grams
  • Spice cinnamon sticks 2 pieces
  • Purified water 700 milliliters

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

We wash the orange under running water and put it on a cutting board. Using a knife, cut the fruit into two halves and then squeeze the juice out of each part using a juicer.

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

Put the chopped pumpkin in a deep saucepan. Immediately after that, 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.

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

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

Now cover the baking sheet with baking paper and put candied fruits on it. We dry the sweet dish either at room temperature (this is if it is still a warm season of the year) 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 thereafter, the dried pumpkin can be transferred to a glass jar or food bag and store at room temperature for an unlimited amount of time. Attention: it is imperative to store candied fruits in a closed container so that the dish does not absorb moisture and does not get wet.

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

Candied pumpkin and lemon are a wonderful alternative to traditional sweets. This truly Russian delicacy with a rich history tastes good. And the range of its use in home cooking surprisingly wide and waste-free. Everything comes into play, even the peel of the components.

Where are candied pumpkin seeds used?

In baking. They can be used to bake bagels, pies and muffins. They look spectacular as a decoration for cakes and pastries.

And candied pumpkin fruits can be presented for New Year to my friends. They will be surprised! Of course, you have to spend time. But it will go to a good cause. And children (their own and others') will be delighted with homemade sweets.

Technology for the production of candied pumpkin with lemon

  1. Peel the pumpkin, cut into small cubes. Add the lemon cut into circles.
  2. Fall asleep with sugar at night.
  3. The next morning they are boiled in the resulting syrup in several steps. Boil - boil for five minutes, turn off the heat. They are waiting for complete cooling. Cook for five minutes 3-4 more times.
  4. The workpieces are laid out in a colander. The strained pieces are transferred to a baking sheet covered with oiled paper. Put the candied pumpkin in the oven, preheated to the maximum. Then they turn it off. After 15 minutes, the sweets are removed.
  5. The baking sheet is left at room temperature until the candies are fully cooked. The next day they are placed in a bowl of powder. Roll and transfer to a dry glass jar. Store in a dark place.

How to make candied pumpkin seeds - simple options

How to choose a pumpkin

We take honey varieties that are intact and pear-shaped. They are bright orange on the inside and not soft. When the peel is cut off, sweet droplets stand out on the pulp.

Cunning

The skin is easily removed from the blanched pumpkin.

We clean carefully so as not to cut yourself.

Cut into small, equal pieces so that they cook evenly.

Can be cut into cubes, strips, triangles. If you have time and patience, you can cut out any shapes to make candied pumpkin.

What to cook

As a rule, the most convenient and quick way- five minutes of cooking in a saucepan over low heat.

Can be candied pumpkin and cook in a slow cooker. But why?

What to add

  • Sugar - honey as a preservative.
  • Citrus fruits (lemon, orange), citric acid, mint - for a variety of taste.
  • Apples, Apple juice- for transparency.
  • Pineapples add an exotic touch.
  • Kiwi - sourness.
  • Ginger, cranberry juice- for piquancy.
  • Cloves, vanillin, cinnamon for flavoring.
  • Liqueur and chocolate add uniqueness.

Where to dry

  1. In the oven. Includes convection. A baking sheet with boiled pumpkin pieces is placed in an oven preheated to 60 degrees for an hour or two.
  2. In the oven at 170 degrees and with the door open - 40 minutes (no convection). But you need to stir.
  3. On air. On hot summer days, the workpieces are dried in the sun for a day or two.
  4. In an electric dryer, candied pumpkin and lemon are cooked for about 12 hours.
  5. No oven. With a fan. How it goes.

Candied pumpkin peels - a simple recipe

There are seven hundred grams of granulated sugar and a liter of water per kilogram of crusts.

The peel is peeled so as to get rid of the hardened top layer. Cut into strips and soak in cold water With salt. For a liter of water - 2 tsp. salt.

In the morning they are washed, put in a saucepan. Pour in water. Cook for 15 minutes. Strain.

Sugar is poured into a liter of water, grains of sand are dissolved, stirring. The crusts are poured with this mixture, boiled for five minutes. Turn it off and wait for it to cool completely (six hours). This is repeated five times.

After that, the candied fruit preparations from the pumpkin peel are transferred into a colander. When the syrup has drained, spread on a greased baking sheet.

Dried in one of the above ways. At the end, more ducks are dried at room temperature. Then roll in powdered sugar. Store in glass jars.

Homemade candied pumpkin fruits are delicious and healthy. After all, pumpkin contains a large amount of trace elements and, especially, is useful for people who have problems with the intestines and digestion. It also has a good effect on the kidneys, cleansing them, and is beneficial for people with iron deficiency anemia.

Candied pumpkin can be made easily at home. Using this simple photo recipe, you can save everything beneficial features pumpkins for a long time and prepare a delicious treat for children and adults.

Ingredients:

pumpkin - 1 pc (it is best to choose a long pumpkin, it is more convenient to cut straight semicircular slices from it);

sugar - 100 g per 1 kg of pumpkin;

icing sugar - 3 tsp;

honey - 1 tsp. ;

walnuts - 1 tsp

How to cook candied pumpkin in an electric dryer

Starting to cook, wash the pumpkin, peel it, cut the fruit in half, remove the seeds from the pulp and cut into slices about 3 mm thick.

Place the sliced ​​pumpkin pieces in a saucepan and cover with sugar.

Wait until juice forms.

Bring to a boil and simmer until sugar is completely dissolved. This will take about 20 minutes.

Discard the pieces in a colander and let cool.

Roll up the pumpkin boiled in syrup into rolls or other desired forms and put them in an electric dryer in one layer.

Dry for 6-8 hours until completely dry. Drying time depends on the power of the appliance.

After drying, sprinkle candied pumpkin fruits with powdered sugar (if they are intended for long-term storage) or pour over honey and sprinkle with nuts (if you plan to eat them quickly). As you can see in my photo, today I made candied fruits in powdered sugar.

Store the finished candied pumpkin seeds tightly closed banks... For storage, bags made of very thick fabrics, paper, which must be tied tightly to prevent moisture and pests, are also suitable. Useful sweets! Bon Appetit.

  • Candied pumpkin with honey
  • Sugar-free candied pumpkin
  • Orange recipe

    • Candied pumpkin - recipes

    Once upon a time, grandmothers living in villages mastered the art of making juicy fruits in sugar syrup. Then the process took several days. Today, thanks to modern kitchen appliances, cooking methods have become much easier. Let's consider different recipes.

    Candied pumpkin in an electric dryer



    Ingredients:

    Granulated sugar - 1.6 kg;
    pumpkin - 2 kg.

    Preparation:

    1. Prepare the pumpkin, peel, remove the seeds, cut into slices.




    2. We put it in a container, fill it with sugar at the rate of 200 g per 1 kg of melons.




    3. Put the closed saucepan in the refrigerator for 12 hours. Stir the contents periodically.




    4. After the time has elapsed, take out the pan, take out the pumpkin pieces with a slotted spoon, put in a separate bowl. Add 1.2 kg of sugar to the resulting syrup. We put on the stove, bring to a boil.




    5. We send the pumpkin to a concentrated sugar solution, after boiling, cook the contents over low heat for 5 minutes. We repeat this procedure three times. Each time, waiting for complete cooling.




    6. Put the product on a sieve. So they should lie down for 2-3 hours. We turn on the electric dryer at 70 degrees, warm it up for a few minutes. Put candied pumpkin fruits on the wire rack, leaving a distance between them.

    7. After 10 hours, take out, dust with finely crushed sugar crystals.

    Advice! If you are going to treat children with a natural delicacy, leave it without sprinkles. In this form, "candy" is more useful.

    Candied fruits in the oven




    Despite the simplicity of the recipe, it will take a lot of time to cook the sweetness in the oven.

    Ingredients:

    pumpkin pulp - 1 kg;
    water - 300 g;
    granulated sugar - 1.2 kg;
    citric acid - 3 g;
    vanillin.

    Preparation:

    1. Peel the pumpkin with a knife or vegetable peeler. Remove the seed core.




    2. Cut the pumpkin into medium sized cubes. Blanch them in boiling water for 5-7 minutes. Then transfer to a bowl to cool completely.




    3. Pour water into a saucepan, add sugar and citric acid. Bring to a boil and wait for the ingredients to completely dissolve.




    4. Put the cooled pumpkin pulp into a sieve, let the liquid drain. Then we send it to a container with syrup and boil for 15 minutes at a moderate temperature.




    5. Turn off the stove, leave the workpiece for 10 hours. We repeat the action three times. Add vanillin at the last boil.




    6. Throw the boiled pumpkin on a fine sieve, letting the syrup drain. Put dry chilled pieces on a baking sheet in one layer and send them to the oven, preheated to 40 ° for 3 hours.




    7. We take out a half-finished delicacy, sprinkle each piece with sugar and put it on a baking sheet again until completely dry.

    Note! For the preparation of candied fruits, decorative and fodder pumpkin varieties are not suitable, they have little pulp, moreover, it is tough and fresh.

    Candied pumpkin in a slow cooker




    Even the most discerning sweet tooth will not resist the delicious candied pumpkin fruits. Given the value of the nutrients contained in the vegetable culture, the delicacy is given to children.

    Ingredients:

    pumpkin - 1 kg;
    sugar - 500 g.

    Preparation:

    1. Prepare the pumpkin (wash, peel, remove the seeds). Cut into slices and place in a multicooker bowl.
    2. Cover with granulated sugar, leave in this form for 6 hours. This time will be enough for the vegetable to juice.
    3. Set the baking mode and cook for 40 minutes.
    4. Leave to cool, then repeat the procedure again twice more. But already setting the timer for 20 minutes. Repeat this procedure exactly twice more.
    5. Throw the sweets in a colander to drain the syrup.
    6. Delicious tea dessert prepared in a multicooker can be served to the table. Bon Appetit.

    Candied fruits in the microwave




    For those who cannot eat sweets, we suggest trying to replace them with candied pumpkin fruits made in the microwave.

    Ingredients:

    pumpkin - 400 g;
    500 grams of sugar;
    water - 350 g;
    cinnamon - 1/3 tsp;
    cloves - 1 pc.

    Preparation:

    1. Cut the prepared pumpkin into small cubes.
    2. Pour sugar into the microwave container for preparing the concentrate, add water.
    3. In the microwave, set the power to 800 watts, heat the syrup for 2 minutes. Stir and repeat the procedure again until the sugar is completely dissolved.
    4. Add the vegetable, cloves and cinnamon. We put in the microwave for 10 minutes.
    5. Take out the pan, let the treat cool down and repeat the action 5 times.
    6. The pumpkin should be amber-transparent.
    7. Throw the pieces in a colander so that the liquid glass. Then put the contents on a microwave plate, cook for another 5 minutes.
    8. Let the dish cool, sprinkle with powdered sugar.

    Such a delicious treat is well stored in a sterilized jar with a closed lid.

    The best recipes for candied pumpkin at home

    Simple recipe




    Ingredients:

    peeled pumpkin - 1 kg;
    1 large lemon;
    granulated sugar - 300 g.

    Preparation:

    1. Cut the pumpkin into medium-sized pieces and place in a deep bowl.
    2. Fall asleep with sugar.
    3. Sprinkle with squeezed lemon juice.
    4. Leave it to brew for 12 hours.
    5. Put the ginger vegetable in a saucepan, put it on fire, cook for 5 minutes. We remove from heat, wait for complete cooling.
    6. Repeat the process two more times.
    7. Put the future sweetness in a sieve, letting the syrup drain.
    8. We dry candied fruits in any convenient way, you can do without an oven, for example, by putting it on the balcony or using a vegetable dryer.

    The product is ready, if desired, you can sprinkle it with powdered sugar or starch and transfer it to clean glass jars for storage.

    Candied fruits with lemon




    This delicious delicacy can be consumed without fear for your figure. For cooking, you will need the following list of products:

    Pumpkin pulp - 350 g;
    sugar - 150 g;
    lemon - 4 slices;
    water - 150 ml;
    icing sugar - 4-5 tablespoons

    Preparation:

    1. Cut the prepared pumpkin into medium slices.
    2. Add lemon wedges.
    3. For a more expressive taste, you can add a cinnamon stick.
    4. All the ingredients are covered with sugar and left in a cool place to infuse overnight.
    5. Add water and put on the stove, cook for 5 minutes, remove from heat to cool. (We repeat this step 3-4 times).
    6. Ready candied fruits should drain, for this we put them in a sieve or colander.
    7. Cover the baking sheet with parchment paper, spread the boiled pumpkin and lemon on it, leaving a distance between the pieces.
    8. Dry in the fresh air during the day, occasionally turning it over.
    9. When the candied fruits stop sticking to your hands, they are ready.
    10. It remains to roll them in icing sugar

    Candied pumpkin with honey




    For candied fruits in this design, you will need the following list of products:

    Pumpkin pulp - 1 kg;
    sugar - 2 kg;
    honey - 100 g;
    1 lemon;
    some powdered sugar.

    Preparation:

    1. Cut the orange fruit into cubes of the same size. We put it in a suitable container. Sprinkle with sugar, leave to infuse overnight.
    2. Express the juice in the morning. We add to it honey, lemon, previously washed and passed whole with the zest through a meat grinder.
    3. Boil the resulting syrup for 2 minutes.
    4. Strain hot through a sieve. We pour it into the pumpkin.
    5. We put on fire for an hour and a half and cook.
    6. Until the candied fruit is completely ready, it remains to strain the contents through a sieve, put the pumpkin cubes on a baking sheet to dry in a convection oven, or use a dryer for this purpose.
    7. Roll each bite of the delicious treat in powder.

    Sugar-free candied pumpkin




    For cooking delicious dessert to the cup aromatic coffee or tea, you will need the following components:

    Water - 2 glasses;
    honey - 2 tablespoons;
    pumpkin - 400 g;
    fructose - 2 tablespoons;
    ground cinnamon - 1 tablespoon

    Preparation:

    1. Boil the prepared pumpkin pulp a little to soften. Add cinnamon.
    2. Put the pieces on a paper towel.
    3. Pour water into a saucepan, then send fructose and honey, bring to a boil.
    4. Carefully dip the pumpkin pulp into the syrup.
    5. We boil the future delicacy for 20 minutes.
    6. Leave the pumpkin in the syrup overnight. Then we take out almost finished candied fruits to dry. An alternative version of sweets is ready.

    Orange recipe




    A very tasty and beautiful dessert is obtained from the minimum amount of products.

    For him you will need:

    Pumpkin pulp - 700 g;
    600 grams of sugar;
    1 ripe orange
    some powdered sugar.

    Preparation:

    1. Prepare the pumpkin, cut into cubes, add sugar and leave for 9 hours.
    2. Take out the vegetable, put the liquid on the stove, start cooking.
    3. Cut the peeled orange into small pieces and immediately add to the syrup.
    4. Next, we send the pumpkin to the same pan, cook for 6 minutes.
    5. Cool down the mass and repeat the cycle of actions 3 times.
    6. We send pieces of future candied fruits to a sieve to drain the syrup from them.
    7. Put the workpiece on a baking sheet, send it to the oven for half an hour to dry, setting the temperature to 130 degrees.
    8. Dip each piece in powdered sugar.