Homemade candied pumpkin: a simple and tasty recipe

Quick candied pumpkin

This is a very healthy dish that is prepared and eaten quickly. Children really like it...

Ingredients:

Pumpkin – 1 kg
Sugar - 400 g
Water – 200 ml
Lemon (or orange) - 1 pc.
Cinnamon (ground)
Powdered sugar

Cooking time: 120 minutes

Number of servings: 8

Recipe:

To prepare candied fruits, take sweet (porridge) varieties of pumpkin.

Cut the pumpkin into pieces.

Boil syrup from 200 ml of water and 400 g of sugar.

Dip pumpkin and lemon (orange) into the syrup, which can be replaced with 3 g of citric acid. Boil the pumpkin over low heat until soft. You should cook for about 10 minutes, in two batches, as you get a little syrup.

Place the boiled pumpkin on baking paper.

Dry semi-finished candied fruits for about an hour in an oven preheated to 130 degrees.

Cool the finished candied fruits and sprinkle with cinnamon or powdered sugar.

Bon appetit! Candied fruits can be consumed as a separate dish, or in crushed form as a filling for dumplings, pancakes, pies, etc.

If you have extra time, you can make the candied fruits really clear and more jelly-like. To do this, after boiling, leave the pumpkin in the syrup until it cools completely, and then boil again for 5 minutes and cool. Repeat the procedure 2-3 times. Ready-made candied fruits can be rolled into jars directly with syrup, which will be very thick, or the candied fruits themselves can be dried in air, and the syrup can be used separately as a base for compote, gravy for pancakes and other sweet dishes.

Recipe 5. Homemade candied pumpkin with cranberry juice

Ingredients:

Cranberry juice 250 ml

Sugar 750 ml

Pumpkin pulp 1 kg

Preparation:

Chop the pumpkin pulp, lightly boil it and let the water drain. Prepare syrup from sugar and cranberry juice. Boil the pumpkin pieces in the prepared syrup in several batches. When the pumpkin becomes translucent, strain. The best solution for removing syrup is a rack with small holes and a tray installed to allow the syrup to drain.

Candied pumpkin spices and oranges for your kids

You can give a pumpkin dessert a new taste by carefully changing additional ingredients and using different aromatic spices.

For this recipe, prepare for 1 kg of pumpkin:

3 g each of nutmeg and vanillin;
100 ml water;
one apple and one orange;
sugar – 250 g;
2 tbsp. l. powdered sugar;
2 cinnamon sticks;
cloves – 2 pcs.

Stages of preparing candied fruits:

Peel the pumpkin, remove the seeds, and cut the pulp into cubes measuring 2 by 2 cm.
Rinse the orange thoroughly to remove all harmful substances. Remove the peel and scald it with boiling water. Leave in hot water for at least 5 minutes. This procedure will help remove bitterness from the peel. Cut into large pieces.
Peel the apple and use it to make candied fruit.
Cut the orange into slices.
Place all ingredients in a deep bowl with a thick bottom. Add sugar and leave in the refrigerator overnight.
In the morning, if necessary, add water to completely cover the candied fruit preparation. Lay out all the spices and put the bowl on the fire. From the moment of boiling, cook for 5 minutes. Then let the workpiece cool completely. Repeat the cooking procedure 3 times.
After boiling the candied fruits for the fourth time, remove them with a slotted spoon to remove excess syrup. Place the pieces on a wide plate so that they do not touch each other and hold for a while.
Place the slightly cooled candied pumpkin onto a baking sheet. Preheat the oven to 100°C and place a baking sheet with the preparation. There is no need to close the oven door. Dry the candied fruits for 1.5 hours, then lower the temperature and continue drying for another 2 hours.

ARTICLES ON THE TOPIC:
Pumpkin casserole with rice: step-by-step recipes with photos
Pumpkin with apples baked in the oven: 4 quick and tasty recipes
6 recipes for preparing a flavorful dish for dessert: delicious pumpkin casserole with semolina

You don’t need to remove the peel from the orange, but cut it together with the pulp.

Candied fruits can also be dried at room temperature. To do this, simply place on a parchment-lined board and leave in a dry place. If necessary, turn the pumpkin pieces over so they dry evenly.

How to make candied pumpkin and orange

Pumpkin and orange sweets have a bright, rich color and a subtle citrus aroma. The recipe requires both orange juice and zest.

Prepare:

one kilogram of peeled pumpkin pulp,
one large orange
0.7 kg sugar.

The cooking process looks like this step by step:

Cut the pumpkin into small pieces of 2 cm.
Place in a deep container and combine with sugar.
Leave the mixture for two to three hours until the juice appears.
Peel the orange and remove the white film.
Squeeze the orange juice and cut the zest into thin strips.
Pour the juice into the container with the pumpkin and add strips of zest.
Place a saucepan with candied fruits on the stove and boil for 5 minutes, stirring regularly.
Set the pan aside and let it cool for 3 hours.
Repeat the boiling and cooling procedure a couple more times.
Place the candied fruits on a sheet and place them in the oven to dry for five hours at 50°C.
We leave hot candied fruits for a day at room temperature until completely dry and put them away for storage.

During oven drying, keep the door ajar or open the oven regularly.

Another very tasty recipe for making candied pumpkin in the video.

Candied pumpkin without sugar

Candied fruits taste good, but are usually high in calories. That’s why I’m sharing a recipe for sugar-free candied pumpkin. They turn out tasty, sweet and completely harmless.

Ingredients:

Pumpkin – 450 grams
Water – 300 grams
Lemon – 1 piece
Cinnamon – 1 piece
Sweetener - 1/2 teaspoon

Number of servings: 2-4

How to cook “Candied pumpkin without sugar”

Prepare all ingredients. Peel the pumpkin from peel and seeds. Cut into cubes measuring 1x1 cm. Fill with water, add sweetener, cinnamon and lemon zest. Boil for 10 minutes. Place the candied fruits and syrup in a bowl and leave overnight. Place the pumpkin pieces on a drying tray. Leave to dry for 4-6 hours. Candied pumpkin is ready. Enjoy your meal!

Recipe 2. Homemade candied pumpkin in apple juice

Ingredients:

Apple juice, natural (with pulp) 0.5 l

Cinnamon 1 stick

Brown sugar 500 g

Pumpkin pulp 1 kg

Preparation:

Dissolve the sugar in apple juice and place the prepared pumpkin pieces into the hot mixture for 24 hours, along with a cinnamon stick. Boil the mixture for five minutes and set aside until the next day. Repeat until the syrup thickens. Dry the candied fruits as described in the previous method.

How to cook candied pumpkin in an electric dryer

Candied pumpkin can be easily prepared at home. Using this simple recipe with photos, you can preserve all the beneficial properties of pumpkin for a long time and prepare a delicious treat for children and adults.

Ingredients:

pumpkin – 1 piece (it is best to choose a long pumpkin, it is more convenient to cut into even semicircular slices);

sugar – 100 g per 1 kg of pumpkin;

powdered sugar – 3 tsp;

honey – 1 tsp. ;

walnuts – 1 tsp.

When starting to cook, you should wash the pumpkin, peel it, cut the fruit in half, remove the seeds from the pulp and cut into pieces about 3 mm thick.

Place the chopped pumpkin pieces in a saucepan and add sugar.

Wait until the juice forms.

Bring to a boil and cook over low heat until the sugar is completely dissolved. This will take about 20 minutes.

Place the pieces in a colander and let them cool.

Roll the pumpkin boiled in syrup into rolls or other desired shapes and place them in an electric dryer in one layer.

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

After drying, sprinkle the candied pumpkin with powdered sugar (if they are intended for long-term storage) or sprinkle with 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 prepared candied pumpkin in tightly closed jars. Bags made of very thick fabric or paper, which must be tied tightly to prevent the ingress of moisture and pests, are also suitable for storage. Healthy sweets for you! Bon appetit.

Recipe 6. Homemade candied pumpkin in cherry liqueur and chocolate glaze

Candied fruits are an excellent product for making homemade sweets. Try a delicious dessert.

Ingredients:

Liqueur, cherry 0.5 l

Pumpkin pulp 700-800 g

Chocolate glaze 350 g

Sugar 1.5 kg

Preparation:

Boil the pumpkin pulp until soft in sweetened water with the addition of vanilla. Drain in a colander and dry.

Use water to prepare syrup with liqueur and sugar. Boil the syrup until it becomes viscous.

To prepare the dessert, use tools and devices for cutting vegetables into shapes so that the candied chocolate is not only tasty, but also attractive in appearance.

Dip the prepared pieces into syrup and boil them, bringing to a boil several times, and then let the syrup drain and dry, as candied fruits are usually done. G

Place the finished, cooled candied pumpkin figurines in one row on a dish lined with foil and pour melted, but not too hot chocolate glaze over them.

Refrigerate until the chocolate hardens. Transfer the candies to another dish, collect the remaining chocolate from the foil and melt them again. Dip the lower part of the candied fruits, not covered with glaze, into warm melted chocolate and place on a dish, turning the candies over.

Refrigerate them again until set and transfer to a serving platter.

Classic recipe for candied pumpkin

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

For the classic recipe you will need:

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

Peel the pumpkin. To do this, it is convenient to use a vegetable peeler: it carefully and thinly cuts strips of skin. If the pumpkin is a little old and the skin is thick, it is better to use a sharp knife.
Ripe sweet pumpkins of 'porridge' varieties are suitable for candied fruits
Select the seeded core completely. To work, you only need dense pulp.
Peel the pumpkin and cut into pieces
Cut the peeled pumpkin into medium-sized cubes. They need to be blanched for 7 minutes in boiling water. Immediately after this, transfer them to cold water to cool. Blanching is a short-term treatment of any food product with boiling water or steam. Unlike cooking, blanching does not lead to loss of vitamins or flavor properties.
Blanch the pumpkin in boiling water, then cool
Meanwhile, prepare the syrup for the candied fruits. Add sugar and citric acid to a saucepan with water. Boil and cook, stirring, until the sugar is completely dissolved.
Prepare sugar syrup
The pumpkin pulp cubes have already cooled down. Place them in a fine sieve and wait until all the water has drained.
Let the water drain completely
Place the pumpkin in a saucepan with the syrup and boil for 15 minutes over low heat, stirring lightly so that the food does not burn. After this, leave the workpiece to infuse for 10 hours.
Boil pumpkin pieces in syrup
Place the pan with the preparation on low heat again, boil for 15 minutes and leave for another 10 hours.
During the third cooking, bring the pumpkin to a boil. Finally, add vanillin to the mixture.
Pumpkin pieces need to be boiled in syrup several times
Place the boiled pumpkin cubes in a fine sieve. Wait until the syrup has completely drained. This will take about two hours.
Place the dried and cooled pumpkin pieces in one row on a baking sheet and place in the oven, preheating it to 40 degrees, for about 3 hours.
Place candied fruits on a baking sheet and dry for 2-3 hours
Remove the half-cooked candied fruits from the oven for further processing.
Roll each piece in granulated sugar and place again in a single layer on a baking sheet. Keep the candied fruits in the oven until ready: they should be completely dry and not stick to your hands.

To preserve candied fruits for the winter, place them in sterilized dry jars or other glass containers with a tight-fitting lid.

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

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

Candied pumpkin with lemon

It is the pumpkin that is deservedly called the “queen of autumn.” There are a huge number of recipes for preparing it for the winter. And, probably, no one will refuse the most delicious treat - candied pumpkin. Of course, in preparing candied fruit you need to tinker a little, but what is the result of your efforts - homemade candied pumpkin with lemon. It’s much tastier than store-bought candy, and there are so many benefits from pumpkin.

Required ingredients:

- 2.5 kg. pumpkins;

– 350 – 400 g sugar;

- 1 lemon (orange);

- 2 - 3 cinnamon sticks;

- 1 cup of powdered sugar.

Preparation:

Rinse the pumpkin and wipe dry.

Cut the pumpkin into slices and cut off the skin with a knife. It is also advisable to trim the soft and fibrous part of the pumpkin a little with a knife. Cut the pumpkin into small pieces, cubes, rectangles, whatever you like. No matter how you cut, try to ensure that the pieces are not large, long or too small. Cut the pumpkin into pieces that are visually the same size.

Mix pumpkin pieces with sugar and leave for 5 - 6 hours. The pumpkin should give up the juice that we need for the syrup.

When the pumpkin has released enough juice, separate the pumpkin and transfer it to another container or pan.

To make candied fruits more aromatic with a citrus taste, take a lemon or orange, rinse it and cut it as desired. Place the lemons and cinnamon in a saucepan with the pumpkin juice and place on the stove.

Bring the syrup to a boil and heat for about 5 to 6 minutes.

Then, using a slotted spoon, transfer the pumpkin pieces into the syrup and boil. As soon as the pumpkin in syrup boils, reduce the heat and simmer for one hour.

Do not stir the contents of the pan so as not to damage the pumpkin pieces. If desired, you can only “drown” them slightly. After the time has passed, cool the pumpkin completely without stirring.

Place the cooled pumpkin back on the stove and bring to a boil again. Cook over low heat for about one hour.

The most convenient way to dry candied fruits is in an electric dryer. Place the plastic rack of the electric dryer on a wide baking sheet or tray. Place the pumpkin pieces on the rack and place the next one on top. Fill all the grates in the same way and leave for a few minutes. This procedure is necessary so that excess syrup flows down onto the tray. Don’t throw away the lemon slices; place them on the wire rack too.

Place the racks in an electric dryer and dry until done (about 15 - 16 hours).

Carefully transfer the dried candied pumpkin onto a tray and roll in powdered sugar.

The candied fruits have not yet completely dried, so it is advisable to leave them to dry at room temperature for at least another day. Well-dried candied pumpkin is best stored in a cardboard box or fabric bag for several months.

Candied pumpkin in the oven

Candied fruits according to this recipe can be prepared not only from pumpkin, but also from zucchini. The candied fruits turn out to be very sweet, they can be stored for a long time, and then used as a dessert or as a decoration for baked goods.

Ingredients:

Pumpkin – 1 Kilogram
Sugar - 200 grams
Lemon – 1 piece
Honey - 4 tbsp. spoons

Number of servings: 6-10

How to cook “Candied pumpkin in the oven”

1. Peel the pumpkin, remove the core, and cut into cubes. Weigh the chopped pumpkin so you know how much of the other ingredients are needed. Everything in the recipe is for 1 kilogram of pumpkin. 2. Cover the pumpkin with sugar and leave it overnight in a cool place so that it releases the juice. In the morning, drain the juice. 3. Prepare the lemon. Grind it with a blender and add to pumpkin juice. Add honey. Boil, cook for 2-3 minutes. 4. Pour the juice over the pumpkin. 5. Cook until the syrup thickens, stirring occasionally. 6. Place the pieces on polished paper and dry in an oven preheated to 40 degrees. 7. When the candied fruits have cooled, sprinkle them with powdered sugar. Bon appetit!

Candied pumpkin for the winter - a finger-licking recipe

Using this recipe, you can make candied fruit not only from pumpkin, but also from zucchini. The treat can be stored for a long time. It can be used as a snack dessert or for baking.

Ingredients:

1 kg peeled pumpkin;
1 lemon;
200 g white sugar;
4 tbsp natural honey.

Preparation

Cut the pumpkin pulp into medium cubes. It is advisable to weigh them to accurately determine the amount of other ingredients. Cover the slices with granulated sugar and leave for 12 hours in a cool place. After this time, drain the juice.

Add lemon to the drained liquid and grind it using a blender. Add natural honey, put it on the stove and after boiling, cook for a couple of minutes. Pour the resulting syrup over the pumpkin pieces.

Candied pumpkin in a slow cooker

It is not necessary to use an oven to prepare candied fruits. To make the cooking process easier, pumpkin cubes can be dried in a slow cooker.

Ingredients:

sugar – 500 g;
pumpkin – 1 kg;
powdered sugar – 40 g.

Preparation:

Peel the pumpkin, cut out the seeds, cut the vegetable into small cubes.

Throw the vegetable slices into the multicooker bowl and add sugar. Mix everything.

As soon as the juice appears, select the “Frying” mode and run the program for 35 minutes.

At the end of the allotted time, remove the pumpkin from the bowl and pour into a colander. We are waiting for the juice to drain.

Cover a baking sheet with parchment paper. Dry the pumpkin cooked in the slow cooker naturally. To do this, put the baking sheet in a dry place for two days.

Sprinkle the dried sweets with powdered sugar. If desired, add vanillin.

The treat is ready. You can gather the whole family at one table and try the food. The dessert is so tasty and appetizing that even demanding gourmets will not be able to refuse it.

Candied fruits "Dietary"

This type of prepared sweets allows them to be used in the diet of people with a strong restriction on sweets. Let's look at how to make candied fruits without sugar.

Products:

filtered water - 400 ml;
natural honey - 60 g;
fructose - 60 g;
crushed cinnamon - 10 g;
pumpkin pulp - 500 g.

I do it like this:

Chop the main ingredient into medium-sized cubes and dry with paper towels.
Pour the indicated amount of liquid into a clean pan, add honey and fructose. Put on fire. From the moment it boils, add the pumpkin and continue cooking for 20 minutes. Then remove from the stove, cover and leave the pan with the contents for 24 hours at room temperature. During this time, the slices will be perfectly saturated with sweet syrup. Strain through a sieve and wait for excess syrup to drain. Place on parchment paper and dry the candied pumpkin in a vegetable dehydrator. Moreover, the temperature should be no more than 40 degrees.
The finished treat is not only tasty, but also healthy, especially for young children.