Pumpkin zucchini recipe. How to make candied pumpkin at home

Pumpkin (lat.Cucurbita) is the most popular symbol of the Western holiday Halloween. It is generally accepted that she was first born in South America (it is mentioned in the writings of the ancient Aztecs). We do not bypass pumpkin attention either - they add it to porridge, make jam and make natural sweets (candied pumpkin).

How to make candied fruits from a pumpkin

Cooking candied pumpkin is a simple process. The freshest, sweetest pumpkin needs to be cut into small, neat pieces (of the same size). Then put the future delicacy in layers in a saucepan, then pour 1-1.2 kg of sugar. Adding lemon will not be superfluous, as it will give a pleasant citrus flavor and a little sourness.

After that, the mixture is put on fire, boils and boils for a few more minutes. Next, pumpkin slices must be removed, cooled, and dried. You can in the oven, or you can just in the air. To make the syrup stack faster, the cubes are laid out on a plate or tray lined with paper to absorb excess liquid.

In an electric dryer

Dried pumpkin in an electric dryer has first-class taste and most of all resembles real candied fruits. Anyone can figure out how to cook it. For a good result, you need to select high-quality, ripe raw materials. Then the pumpkin is cut into identical slices, but at the same time large ones (the vegetable dries out very much in the dryer). Slices are placed to the boiled boiling syrup for candied fruits (sugar), boiled in a sweet liquid for 4-5 minutes. Finally, the boiled pumpkin slices are freed from the liquid using an ordinary sieve and placed in a dryer for several hours.

In the oven

The easiest way to create candied pumpkin in oven, because almost everyone has this technique. The method is far from complicated and advantageous. The process of making candied fruits in the oven is similar to the previous one. The fruit is peeled from a hard skin and cut into pieces no more than a centimeter wide and 3 to 10 cm long, if desired. Then boil in sweet syrup and lean back in a colander. When the liquid drains from the slices, they are placed on a baking sheet and dried with the door open for about 3-4 hours.

In a slow cooker

The main purpose of the multicooker is to replace the classic pan. So, instead of cooking in a saucepan, pumpkin cubes are placed in a slow cooker and covered with sugar. In this case, you need to set the correct mode - "Frying" or "Baking". The duration of this operation is 40 minutes. Candied fruits in a slow cooker turn into delicious orange lumps. But you can completely complete the drying process in the oven or dryer.

in the microwave

Pumpkin in the microwave is extremely rare, but such a simple method still exists. It is important not to forget about special utensils, because the microwave is a finicky technique. You need to start by preparing the syrup. It comes out by mixing water with one glass of granulated sugar. The liquid is placed in the microwave for a period - until the sugar is completely dissolved. Then the vegetable is peeled, divided into small pieces and put in a sugary sweet syrup. Additional ingredients can be lemon, cinnamon, cloves, vanillin.

Candied fruits are baked in the microwave for 10 minutes, then they need to be taken out to stand a little, and the previously performed actions should be done again, that is, sent to the microwave for 10 minutes. Repeat the steps until the syrup acquires a pleasant yellow tint. After that, you can dry the sweets in any of the ways.

Without oven

Candied fruits can be dried by laying them on a special baking paper (parchment) and leaving them in the air. You can turn on the fan - as practice shows, this is an effective method. Dried sweets are no different from those made using the oven.

Recipe for candied pumpkin at home

If you have taken up the preparation of goodies for the first time, you should not experiment. It is better to use a classic recipe that can be quickly and tasty implemented at home. To do this, you only need the pumpkin itself, sugar and water.

Start by choosing a vegetable. Its flesh should be intact, dense. When it is selected, you can start cleaning: remove the peel, remove the seeds. Then cut the whole pulp into equal rectangles. Blanching can be done to whiten the pieces. You need to boil water in a saucepan, then immerse the pieces in boiling water.

Hold for 6-7 minutes, then remove and immediately cool. To add sourness to the delicacy, make sugar syrup with the addition of lemon juice. It is recommended to boil the pumpkin pieces for 4-5 minutes in syrup, then put them on a sieve and leave for several hours. Only then can the pieces be dried.

Easy oven recipe

• Cooking time: 6-7 hours
• Servings Per Container: 5 servings.
• Purpose: for dessert.

The simplest recipe without additives is with sugar syrup. Although sweets come in small sizes, they are nutritious and can saturate the body with energy for for a long time. A medium-calorie dish is a source of nutrients for the body. Candied pumpkin can be eaten even while maintaining a diet.

Ingredients:

• pumpkin pulp - 1-1.5 kg;
• granulated sugar - 0.5 kg;
• purified water - 0.5 l;

Cooking method:

1. Having chosen a suitable pumpkin, peel its hard skin. Cut the formed chunk from the pulp in half, remove all the seeds cleanly.
2. The homemade recipe recommends cutting the pumpkin into equal pieces. This will ensure that the slices cook at the same time.
3. During this, a syrup is prepared from granulated sugar and water. Pumpkin cubes are placed there and boiled for 4-5 minutes. Subsequently, they are pulled out, cool for an hour.
4. The procedure of cooking and cooling must be repeated, then discard the pieces on a sieve.
5. Then dry in an oven preheated to 40 ° for 4 hours.

With lemon

• Cooking time: 6-7 hours
• Servings Per Container: 5 servings.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Candied fruits with lemon is one of those cases when you can cook a delicious dish at no extra cost. The delicate aroma of citrus fruits and pleasant sourness give the recipe a special extravagance. Cooking requires no additional steps other than thinly slicing the lemons and peeling and then slicing the pumpkin itself.

Ingredients:

• medium pumpkin head - 1-2 kg;
• drinking water - 0.5 l;
• fine sugar - 700g;
• ripe lemon - 1 pc.

Cooking method:

1. Pre-clean the main component. Chop into large equal pieces.
2. Prepare the syrup needed for cooking. To do this, combine pumpkin pulp with sugar, add ready-made chopped lemon slices. Throw in water, then cook for 4 minutes. Remove for an hour, after which reconnect, cook for 4 minutes. This is enough for the pulp to take the lemon juice.
3. Put the pumpkin part on a sieve, wait until the liquid drains. Time will take an hour.
4. At the end, preheat the oven to 40 degrees and dry for 4 hours in a row.

With honey

• Cooking time: 6 hours.
• Servings Per Container: 5 servings.
• Calorie content of the dish: 1010 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

The usefulness of honey is noted even by doctors, so adding it to dessert will be a reasonable decision. Crolls with honeynot too high in calories, but nutritious. Honey not only adds extra sweetness and flavor, but also caramelizes the treat. If there is a desire, you can experiment with spices, powdered sugar.

Ingredients:

• pumpkin - 1-1.5 kg;
• granulated sugar - 500 g;
• water - 0.5 l;
• honey - 3 tbsp. spoons.

Cooking method:

1. Peel pumpkin from peel and seeds. Then chop into large cubes.
2. Warm water, put sugar, honey in it. Bring water to a boil to immerse the vegetable with spices.
3. Cook no more than four minutes, then remove and cool for an hour. Then place to the same liquid and cook for 4 minutes in the same way. After they expire, take it out again and dry it on a sieve for 1 hour.
4. For complete readiness, it remains to dry the product in the oven, or lay it out on paper.

Sugarless

• Cooking time: 7-8 hours
• Servings Per Container: 5 servings.
• Calorie content of the dish: 1000 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Noteworthy here is the complete absence of sugar as such.Candied fruit recipe without sugarthey are chosen in rare cases when they want to minimize the calorie content of the dessert, or if the dish is prepared for diabetics. The choice of honey as the base makes the taste of the delicacy more subtle.

Ingredients:

• Pumpkin - 1 kg;
• Water - 0.5 l;
• 2 tbsp. spoons of fructose (or honey, or all together);
• cinnamon or vanilla.

Cooking method:

1. Chop fresh pumpkin, peeled from the peel and internal filling, into squares. Prepare a solution of sugar and water, add fructose or honey (which is more convenient). Throw in some spices and boil.
2. Add the pumpkin to the boiled syrup and cook on low heat for 20-30 minutes. Then start drying. Throw on a sieve and leave for an hour, then air dry.

With an orange in the oven

• Cooking time: 1 hour 30 minutes
• Servings Per Container: 6 servings.
• Calorie content of the dish: 1400 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Candied fruits with orange and lemon are a simple and delicious treat. This is the kind of sweets that are good in any form, because the addition of orange and lemon will remove the "pumpkin" taste. The dish can not be dried and served a little wet, which will not affect its taste. For complete readiness, the delicacy should be laid out on a mold, and then brought to a dried state in the oven. It is permissible to make such a delicacy with a tangerine.

Ingredients:

• large orange - 1 pc;
• lemon - 1 pc;
• water - 0.5 l;
• pumpkin pulp - 1 kg;
• 0.5 kg sugar - 0.5 kg;
• some spices.

Cooking method:

1. Cooking begins with cleaning and slicing the main ingredient. Grind orange and lemon with a blender. Then take a deep form, put all the fruits there and cover with sugar (sprinkle spices on top).
2. Place in the oven with a baking time of 40 minutes (at 180°).
3. After 20 minutes have passed, stir in the fruit and bake for another 20 minutes.
4. It is advisable to cool pumpkin candied fruits before use.

Cinnamon

• Cooking time: 5 to 8 hours.
• Servings Per Container: 5 servings.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty of preparation: medium.

Cinnamon is a classic seasoning for baking and any sweet dish.Candied fruits with cinnamonthey smell so rich that the smell can be felt from a distance, and the whole secret lies in the long-term infusion of candied fruits in cinnamon syrup. Next, dry the pieces of goodies in the oven or dryer.

Ingredients:

• water - 0.5 l;
• pumpkin - 1 kg of pulp;
• sugar - 0.5 kg;
• 1 teaspoon cinnamon;
• half a lemon.

Cooking method:

1. Peel the pumpkin, cut into rectangles or equal strips. Cut half a lemon into thin rounds as well. Mix.
2. Prepare a sugar decoction with the addition of cinnamon. Place the pumpkin-lemon mixture there, cook for 20 minutes. Leave everything for 3-4 hours so that the wrapping is saturated with cinnamon aroma.
3. After four hours, remove the liquid with a sieve, you can sprinkle with powdered sugar. Dry candied fruits in a natural way in the room or use the oven.

Frozen pumpkin

• Cooking time: 4 - 6 hours.
• Servings Per Container: 5 servings.
• Calorie content of the dish: 700 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Freezing vegetables and fruits is an excellent solution, because it allows you to preserve the beneficial properties of products, their vitamins and rich taste. The advantage of candied pumpkin from frozen is that it is almost ready to use, because before freezing, it is peeled and cut. Therefore, you just need to take it out and start cooking.

Ingredients:

• fresh-frozen pumpkin - 0.5 kg;
• water - 300 ml;
• sugar - 400 g;
• spices - to your taste.

Cooking instructions:

1. Prepare sugar solution. To do this, combine water, sugar and boil these ingredients.
2. Throw the pumpkin into boiling boiling water (without defrosting, so it will retain valuable vitamins). Boil for 20 minutes, then cool for an hour and cook again for 10 minutes.
3. After heat treatment, leave the mixture on a sieve. Keep it like that for about an hour. Then dry using one of the above methods for several hours.

For the winter

• Cooking time: 8 hours or a day (drying in the house).
• Servings Per Container: 5 servings.
• Calorie content of the dish: 700 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Candied fruits for the winterprepared by people who care about their health. After all, such sweetness, in addition to a pleasant taste, contains a large amount of useful substances. The secret of how long it does not spoil lies in the prolonged drying. A homemade recipe will help you learn how to make delicious candied pumpkins last for a long time.

Ingredients:

• pumpkin - 1 kg;
• water - 500 ml;
• sugar - 500 g.

Cooking instructions:

1. You need to start by cleaning the vegetable itself from the skin and entrails. Then cut into equal squares.
2. Homemade recipe involves boiling sugar syrup. To do this, water and sugar are combined, you can also with spices.
3. Pumpkin cubes are lowered into the boiling liquid and boiled for 20 minutes. Subsequently, they are taken out and put on a sieve. The liquid will drain completely within an hour.
4. Candied fruits for harvesting for the winter dry in the oven at 40 degrees for at least 6 hours. Drying in the room - about a day.

Recipe with soda

• Cooking time: 2 days.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 900 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Home recipe for candied fruits with sodaradically different from the previous cooking process. Grab them if you are already confident in your culinary skills. Although candied fruits are simply amazing and insanely delicious, you will have to make an effort before trying them.

Ingredients:

• ripe pumpkin - 1 (can be 1.5) kg;
• water - 1.5 l;
• sugar - 0.5 kg;
• soda - 1 teaspoon;
• 1 lemon.

Cooking method:

1. Immerse the pumpkin cut into strips in advance in a liter solution of water combined with soda. So the mixture should stand for 8 to 10 hours. After the time has passed, remove the water, and wash the pumpkin with clean water.
2. Combine sugar with two glasses of water, cook syrup from them. Put pumpkin strips there, remove to soak for another 10 hours.
3. Then the syrup is poured into a separate bowl, chopped lemon is added there, boil all this together with the pumpkin for 15 minutes.
4. After cooling, insist another 8 hours. Drain the syrup, clean the cubes well from the liquid with a sieve.
5. Finally, use the oven (preheat to 110 ° and open the door) and dry for 4 hours.

With citric acid

• Cooking time: 6 hours
• Servings Per Container: 5 servings.
• Calorie content of the dish: 680 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Do candied fruits with citric acideasily. The homemade recipe has the same ingredients as in other recipes. Only citric acid will replace the already familiar lemon here. You can also add chopped walnuts before preparing a healthy dessert according to a recipe proven by generations.

Ingredients:

• water - 0.5 l;
• pumpkins - 1 kg;
• sugar - 0.5 kg;
• citric acid - to taste.

Cooking method:

1. A ripe, high-quality vegetable needs to be peeled and cut into considerable slices.
2. Boil the syrup in a saucepan by mixing sugar and water.
3. In a boiling solution, immerse the slices along with citric acid.
4. Boil twice for ten minutes. Between brews, take a break for one hour. After the second time, the slices are finally removed and placed on a sieve. They will drain juice for about an hour.
5. Finally, spread the vegetable pieces on a baking sheet and dry for 4 hours with the door open at a temperature of 100 °.

How to make candied fruits from pumpkin - cooking secrets

To avoid trouble during the cooking process, you can look at any of the above recipes with a photo, and then pay attention to the secrets of cooking. Here are some of them:

• Instead of sugar, you can use honey or fructose. There will be no difference in taste or smell.
• In order for such products to be stored longer, they must be dried very well. The main thing here is getting rid of moisture, which only contributes to the spoilage of the product.
• It is better to choose a pumpkin ripe, but with dense pulp. A very soft or very hard pumpkin will not produce the desired effect.
• To achieve your favorite taste, you can add completely different products. For example, citruses, nuts, raisins, spices, even carrots.

Video

Candied fruits from pumpkin and other fruits are dessert dishes in cooking. Boiling juicy fruit in syrup and then drying it is an interesting process, at the end of which wonderful sweet pieces are obtained.

Aspiring to get candied fruit with a marmalade structure, it is better to pick up the most common pumpkin varieties Accord, Aport and others. The effect of "crackers" will be obtained from starched pumpkins, Japanese, French varieties.

Candied pumpkin without additives

For those who are interested in how to make candied pumpkin, a simple recipe is offered, which will require 1 kilogram of orange berries. If you want to dilute the taste of pumpkin with sourness, you can add 1 lemon to the composition, which is cut into half rings and placed on the surface of the chopped pumpkin. 300 grams of sugar will help turn the pumpkin into candied fruits.

Cooking:

Store candied fruits in a dry jar covered with parchment paper.

Candied pumpkin in chocolate glaze

Sweet "sweets" from this fruit can be improved by coating them with cocoa icing. Candied fruits from at home will require only one melon plant. For syrup, you need to prepare 5 large glasses of sugar and 3 glasses of water. The previously mentioned cocoa, in the amount of 3 teaspoons, will go to the glaze. For the same chocolate coating, you still need to take 70 grams of butter, 8 large spoons of sugar, 4 large spoons of milk and a teaspoon of honey.

Cooking:

Cutting into candied fruits after boiling is reduced by 2 times, this must be taken into account during the preparation of the ingredients.

Candied pumpkin with orange

The orange taste will perfectly merge with the taste of pumpkin, giving the resulting dish a citrus note. A simple recipe for candied pumpkin in the oven with the addition of 2 oranges will create a sweet joy for the whole family. Pumpkins will need 2 kilograms, and for syrup you need 700 grams of sugar and a glass of water. Vanillin, cinnamon, cloves will give the finished sweetness a spicy aroma and flavor. The surface of candied fruits can be crushed with powdered sugar or starch if desired.

Cooking:

The readiness of candied fruits is determined by their density. To the best of a solid piece is considered ready.

Candied pumpkins are popular among all families due to their pleasantly sweet taste. They are eaten like seeds, just like that and with tea. Be sure to try making this sweet at home.

Most of the candied fruits on the shelves of our stores are an expensive overseas product made from exotic tropical fruits, but it will be tastier and more affordable to prepare this sweetness from fruits and vegetables growing in our latitudes. For example, candied pumpkin is one of the available options for a healthy treat that can be made in the oven, in an electric dryer or using a slow cooker.

Candied pumpkin in the oven - a simple recipe

For a simple recipe for this delicious winter harvest, you will need:

• 1000 g pumpkin;
• 1200 g of sugar;
• 300 ml of water;
• 3 g citric acid;
• 3 g of baking soda;
• 3 g vanillin.

Candied pumpkin recipe step by step:

1. Remove the skin from an orange vegetable with a vegetable peeler, remove the seeds and cut into cubes. Their size may be at the discretion of the hostess, but they must all be of the same size in relation to each other. For candied fruits, sweet varieties of pumpkin are used, from which porridge is cooked. You should choose ripe, but dense pulp. Too soft or hard pumpkin is not suitable for this preparation.
2. Blanch pumpkin cubes for 7-10 minutes in boiling water, cool immediately by immersing in cold water. Transfer the cooled vegetable to a colander or sieve so that all the liquid is glassed.
3. Combine water, sugar, citric acid and soda in a vessel of the appropriate size. Heat the syrup to a boil. Put the prepared pumpkin into the pan and boil it three times for a quarter of an hour, followed by aging in syrup for ten hours.
4. At the next stage, put the orange vegetable cubes on a sieve and forget about them for two hours until all the syrup has drained completely.
5. Spread the pumpkin in a single layer on a baking sheet and put in the oven, where the temperature is set at 35-40 degrees. When the candied fruits are half dried, roll them in sugar and return to the oven.

In an electric dryer

To dry fruits, vegetables and mushrooms at home, you do not need to wait for suitable weather conditions; a compact electric dryer can easily handle this.

With its help, you can also make candied pumpkins by taking:

• 800 g pumpkin;
• 250 ml of water;
• 180 g of granulated sugar;
• 1 lemon;
• spices (cinnamon, cloves, star anise and vanilla) to taste and desire.

There are many recipes for this dessert, but usually the vegetable is cooked in syrup with cinnamon sticks for a richer taste. You can also make a treat with other spices, such as cloves or anise stars, and also in combination with fruits (oranges or lemons).

How to make candied pumpkin at home? To do this, cut the vegetable into pieces and pierce them in several places so that the syrup gets inside the pulp. You can use pumpkin with or without seeds. Sometimes candied fruits are served fresh with syrup, sometimes dry.

According to some versions, earlier cooks immersed pumpkin pieces in a large container with a solution of water and calcium hydroxide. This makes the flesh of the vegetable firmer. After all, the pumpkin usually becomes soft when cooked. Currently, this is not practiced, since there are convenient ways to quickly dry the candied pieces. How to make candied pumpkin yourself?

Variant with orange

Since the pumpkin does not have its own pronounced smell, it is customary to add various spices to it. One of the options is citrus fruits, which give the dessert not only aroma, but also a pleasant sourness. In addition, zucchini, which also have a neutral taste and smell, can be prepared in a similar way. How to make candied pumpkin and zucchini with orange? For this you will need:

• 1 medium pumpkin (about 2-2.5 kg);
• 550 g brown sugar;
• 3 cinnamon sticks (whole or cut in half)
• 1 orange, sliced ​​(with peel)
• 4 glasses of water.

How to do it?

Cut the pumpkin into pieces about 3 cm in size. Remove the seeds and skin. If you like seeds, you can cook them separately with syrup. Place the sugar, cinnamon sticks, and orange slices in a large heavy-bottomed saucepan.

Add four cups of water and reduce the heat to medium until the mixture starts to boil. Stir to completely dissolve the sugar. Once the syrup is ready, put the pumpkin pieces into it. If you notice that the vegetables are not completely covered in the syrup, don't worry. The pumpkin will release some juice when boiled.

Reduce the heat, cover the pot with a lid and simmer. Cook pumpkin for 20-30 minutes. It will be ready when the pulp is tender and has absorbed some of the syrup.

Once you are sure of this, remove the pieces from the pan with a slotted spoon and transfer to a deep bowl. Cover with aluminum foil to prevent cooling while the syrup continues to cook.

Bring the contents of the pot to a boil again by increasing the heat. Continue cooking until the syrup is thick and thick. Put the pumpkin pieces back into the pot and spread the syrup evenly over them.

You can serve this dessert hot immediately. The next day, the taste of candied pumpkin will improve. Therefore, it is worth preparing it in advance and storing it in the refrigerator. If you want to make dry candied fruits, you need to dry the cooked slices. This can be done either in a dehydrator or in the oven. The methods of drying candied fruits are indicated below.

Classic version with cinnamon

When they talk about how to make candied pumpkin, they suggest cooking it in sugar syrup with the addition of cinnamon. This recipe is classic and the easiest. For it you will need:

• 1 pumpkin approximately 2-2.5 kg;
• 1 glass of water;
• 500 g sugar, preferably brown;
• 1 cinnamon stick;
• 1/4 tsp salt.

How to make candied pumpkin with cinnamon?

Carefully cut the pumpkin in half vertically. Use a spoon to remove the seeds and strands of fibers. Cut the pulp into pieces 3-4 cm in size.

Prepare the syrup by heating a glass of water, sugar, cinnamon, and salt in a large saucepan over low heat. Cover and let simmer, stirring occasionally. This must be done until the sugar is completely dissolved.

Add the pumpkin pieces to the syrup. Cover and continue to cook over low heat for 30-45 minutes, occasionally coating the top pieces with syrup. Let it cool down a bit.

If you want to serve the treat hot, divide the pieces into portions on plates and pour the remaining syrup on them. If you want to make a blank, proceed to drying. This method is also suitable for those who are looking for how to make candied pumpkin in a slow cooker. The cooking process is no different from the above. You should make the syrup in the multicooker bowl and then cook the pumpkin in the “cooking” mode until tender.

Turkish style variant

Pumpkin can also be baked in its own juice with sugar. This lovely light Turkish style dessert is made with chopped walnuts. You can also add a few cloves or cinnamon sticks to the juice before baking and toasting if you want to add more flavor. How to make candied pumpkin according to this recipe? For it you will need:

• 1 kg pumpkin pulp, peeled, chopped and cut into pieces or rectangular blocks;
• 250 g or 1 ½ cups sugar;
• 225 g or 1 cup chopped walnuts.

How to do it?

Preheat the oven to 180°C. Line the bottom of a large baking dish with the cooked pumpkin pieces and sprinkle evenly with sugar. Then spread the second layer with the rest of the pumpkin and evenly spread the remaining sugar on top. Cover the tray and leave overnight.

The next day, you will notice that the pumpkin has released all its juices and all the pieces are almost covered with it. The released liquid is all that is needed to bake the vegetable. You do not need to add excess water.

How to make candied fruits from pumpkin in the oven? Bake the pieces of pulp in their own juice uncovered. Every 20 minutes, baste the pumpkin slices with the resulting syrup so that they are well saturated with it. After 45 minutes of cooking, check the sweetness of the dish. If you don't feel like there's enough sugar, you can add a few more tablespoons. Bake the pumpkin for about 1 hour until all the syrup has been absorbed by it. All pieces at this stage should be thoroughly cooked and candied.

Sprinkle the dessert with chopped walnuts and let cool. You can serve the candied pumpkin right away or start toasting in the oven at the lowest temperature (50-60 degrees) for 2-3 hours, taking breaks to cool every hour.

How to make candied pumpkin in the dryer?

Candied pumpkin is a sweet treat from harvest to the Christmas season. Dried, these candied fruits can serve as an excellent sweet gift. For this you will need:

• 450 g sugar plus 3 tbsp. l. additionally;
• 2 l and 65 ml of water;
• 450 g pumpkin, peeled and cut into cubes;
• colored sugar crystals (optional)

Cooking process

Pour water into a saucepan and add sugar. Heat gradually, stirring constantly, to dissolve the sugar in the water. Place the diced pumpkin into the syrup. Boil for 10-15 minutes.

Remove the vegetable chunks from the syrup with a slotted spoon and place in a large bowl. Set aside. Continue making syrup until they are reduced by half. Pour this liquid over the pumpkin and leave overnight.

Then drain the syrup and store in a separate bowl. Arrange the pumpkin slices in a single layer on a dehydrator tray. Lubricate the top with syrup and turn on the dryer at 45 degrees. Continue brushing with syrup every hour until it runs out. The drying process will take 24-48 hours.

Take extra sugar (or use colored crystals) and put it in a small bowl. Throw dried pumpkin pieces into it to cover them completely. In this form, candied fruits can be packed into boxes or containers for further storage.

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 pumpkin candied fruits in a natural way 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 - the 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” stick 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 of essential oil in the zest, 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 pumpkins, you 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 marmalade from it, for example, 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
• Large orange 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 the 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!