Is it possible to make candied fruit from frozen pumpkin. Sweets from pumpkin. How to cook candied fruit, sweets, marmalade, marshmallow, pumpkin chips at home? How to cook candied pumpkin at home: a simple recipe

Probably everyone in their life has tried candied fruits from bananas, cherries or pineapples. Such sweets are sold in almost any supermarket. Tasty, healthy and not harmful "sweets" are liked by both adults and children. And how about candied pumpkins according to a simple recipe in the oven? This is a very tasty and incredibly healthy dessert for everyone!

In the syrup in which the pumpkin will be boiled, you can add lemon, cinnamon, orange. True, if you decide to cook syrup with lemon, then you do not need to add cinnamon, otherwise the taste of cinnamon will kill the smell and taste of lemon. But the orange is very good "friends" with this spice. Therefore, it is better to boil the syrup with orange juice, cinnamon stick and vanilla.

Recipe number 1. Candied pumpkin with orange

Products:

• kilogram of sugar;
• 800 ml of water;
• one and a half kilograms of peeled pumpkin;
• two or three oranges;
• cinnamon stick;
• vanillin - on the tip of a knife;
• three pieces of cloves.

Cooking:

1. cut the pumpkin into small slices;
2. peel citrus fruits and divide them into slices;
3. boil syrup: pour water into sugar, mix and put on fire;
4. bring to a boil and cook until the sugar is completely dissolved;
5. pour prepared pumpkin and oranges with syrup;
6. add cinnamon and vanilla;
7. put on the stove, bring to a boil and boil for five to seven minutes;
8. remove from the stove and leave to cool (you can from morning to evening);
9. repeat this procedure two or three more times until the pumpkin becomes transparent;
10. then drain the syrup (it can be used to make sweet drinks), and transfer the pumpkin pieces to a sieve;
11. when the syrup has completely drained, spread the pieces of vegetable in a single layer on a baking sheet, previously covering it with foil;
12. put the baking sheet in the oven for four to six hours. Keep the oven door ajar all this time;
13. sprinkle finished candied fruits with powdered sugar;
14. store in glass containers.

Recipe number 2. Candied pumpkin in honey-lemon syrup

Ingredients:

• 200 grams of granulated sugar;
• 500-600 grams of pumpkin;
• three spoons of honey;
• one lemon.

Cooking like this:

• peel the pumpkin from seeds (the crust can not be cut off);
• cut into small pieces;
• sprinkle with granulated sugar (half portion);
• put in the refrigerator (if it is already cold, then you can put it on the balcony);
• withstand at least twelve hours for the pumpkin to give juice;
• finely chop the lemon, mix it with honey and the remaining sugar until the sugar dissolves;
• drain the juice from the pumpkin and mix it with the honey-lemon mixture;
• boil for about an hour;
• pour pieces of pumpkin;
• cook for another hour and a half until the pumpkin becomes transparent;
• drain the syrup, put the pieces of pumpkin in a sieve so that the excess liquid is glass;
• then put the pieces of goodies on a baking sheet (do not forget to cover it with parchment paper or foil);
• put in the oven, set the convection mode, and dry the “sweets” for about thirty minutes;
• sprinkle the finished dessert with powdered sugar;
• serve with tea, or bake delicious muffins.

Recipe number 3. Candied Pumpkin in Lemon-Orange Syrup

To prepare candied fruits according to this recipe, you need:

cut a kilogram of peeled pumpkin into medium pieces (try to cut the pumpkin into pieces of the same size that they are cooked at the same time);

1. pour a glass of water into 300 grams of sugar, add the juice of half a lemon, half an orange, cinnamon (a teaspoon), three cloves;
2. boil syrup (sugar must be completely dissolved);
3. add pieces of vegetable to hot syrup;
4. put on moderate heat and wait until it boils;
5. after the pumpkin boils, note the time and boil it for five to seven minutes;
6. after the pieces of pumpkin have become soft, carefully transfer them to a colander to drain excess liquid. This will take about two hours;
7. do not pour out the syrup, it will still come in handy. For example, for a new batch of candied fruits, or for making jelly;
8. arrange the pumpkin pieces on a baking sheet covered with baking paper;
9. put in the oven for two to three hours;
10. remove the baking sheet from the oven and roll the pumpkin pieces in sugar
11. again put the baking sheet in the oven for an hour and a half;
12. when the pieces of candied fruits become dry and do not stick to your hands, they can be removed;
13. store ready-made candied fruits in a glass container.

A simple recipe for candied pumpkin in the oven for the winter

Candied pumpkins are not only delicious, but also very healthy. Even with heat treatment, vitamins of groups C and B, trace elements and nutrients are preserved in the vegetable.

Although this wonderful vegetable is available almost all year round, you can make it easier for yourself and cook candied pumpkin for the winter in the oven according to a simple recipe that has been tested over the years.

Attention!

in order to easily peel the pumpkin, pour over the vegetable with boiling water. After cooling, cut the vegetable into slices and peel the skin;

to keep candied fruits for a long time, roll them into sterilized glass jars with metal lids.

Cooking pumpkin "sweets" like this:

1. cut a kilogram of peeled vegetable into medium-sized cubes;
2. boil the syrup: pour a glass of water into 700 grams of sugar;
3. when the syrup boils, add a pinch of citric acid and vanilla sugar;
4. put vegetable pieces in it;
5. boil the pumpkin in boiling syrup for ten minutes;
6. let cool completely and boil again for fifteen minutes;
7. Put the pieces of pumpkin in a sieve;
8. after all the syrup has drained, put the pumpkin on a baking sheet (do not forget to cover it with parchment paper or foil);
9. dry in an oven at a low temperature for at least four hours (the cabinet door must be ajar);
10. cool dried candied fruits and roll in sugar;
11. once again place on a baking sheet and dry at a low temperature for an hour;
12. Arrange the finished candied fruits in a glass container.

How to cook candied pumpkin with honey at home: a simple recipe in the oven

Diet sweets - is it possible? Of course, if you cook candied pumpkin with honey and spicy spices. Such a delicacy will not harm the figure, since its hundred grams contain no more than 150 kcal.

With such a delicacy, you can not only drink tea or coffee in the morning. It is good to take it with you on the road, on a business trip or to work for snacks, so as not to be tempted by buns.

Candied pumpkin with honey "Spicy"

Ingredients:

• one and a half kilograms of pumpkin peeled and peeled;
• cinnamon stick;
• vanilla sugar - one sachet;
• three pieces of cloves;
• four tablespoons of fructose;
• four spoons of honey

Cooking like this:

1. cut the vegetable into cubes 4x4 cm in size;
2. boil it for several minutes in water, to which add a cinnamon stick;
3. boil syrup from two glasses of water, honey, fructose and vanilla sugar;
4. put pieces of pumpkin into the syrup;
5. let it boil and boil the pumpkin in syrup for fifteen minutes;
6. leave to cool from evening to morning;
7. carefully put the pieces of vegetable in a sieve;
8. as soon as all the syrup has drained, put the pumpkin on a baking sheet (be sure to cover it with baking paper or foil);
9. dry in the oven at low temperature, with the door open for at least four to five hours;
10. dry for another day at room temperature;
11. put the finished treat in a plastic container and put it in the refrigerator.

As you can see, the cooking process cannot be called fast. It can last up to two days. But the result will please the whole family.

Everyone knows that not only cereals, casseroles, jams and jams, but also candied fruits can be prepared from pumpkin. This is a very healthy dessert for tea, as such sweets are a storehouse of vitamins and useful trace elements. They are not difficult to prepare, and they can be stored until the next harvest. You can cook a treat in the oven, microwave or vegetable dryer.

If you don’t have such miracle helpers in the kitchen as a microwave oven or a vegetable dryer, then cook candied pumpkin in the oven, this is the easiest recipe at home that our mothers used. We must pay tribute - pumpkin sweets turned out to be just excellent! Let's remember childhood and please our children with an excellent and healthy dessert.

Happy tea!

Candied fruits are the crusts or hard pulp of sweet fruits or berries. The main ingredient for such a dessert is a pear, cherry, watermelon peel, citrus fruits or pumpkin. Cooking treats is no different from cooking jam, and all the ingredients are in any home.

Candied fruits are used not only as a sweet, but also as a decoration for jelly, pie or cake. Candied pumpkin pieces contain useful substances, as well as vitamins A, B, C and E. Candied fruits are indispensable in the fight against stress, apathy and asthenia.

simple recipe

Pre-peeled pumpkin must be cut into medium-sized pieces.

Thin slices can dry out a lot and simply burn. The lemon needs to be cut into quarters.

Sugar, cloves, cinnamon, lemon, pumpkin are mixed in a small container and everything is set aside until morning.

During the night, the vegetable releases juice, allowing the sugar to dissolve faster. Bring the syrup to a boil, boil for a couple of minutes and remove from the stove. The mixture needs to cool and soak, so it will take 6 to 10 hours. This is one run, which will need to be repeated 4 more times.

The syrup is carefully drained, it is better to leave the pieces of pumpkin in a colander for two hours. If the liquid remains at the bottom, then the candied fruits will dry for a very long time. The future sweet dish is laid out on a baking sheet and baked in the oven at a temperature of 50 degrees for 4-5 hours.

Warm candied fruits are carefully rolled in powdered sugar.

Honey candied pumpkin in the oven

Ingredients:

• sugar - 200 g;
• pumpkin - 1 kg;
• honey - 60 ml;
• citrus - 1 pc.;
• sugar powder.

Cooking time: 4 hours.

Calories: 305 kcal.

The pumpkin is cut into small pieces, sprinkled with sugar and set aside overnight. In the morning, the juice must be drained into another container. Lemon needs to be cut into small slices, remove all the seeds and chop with a blender or fine grater.

The processed lemon is then mixed with pumpkin juice and honey. Then the resulting mixture is brought to a boil and boiled for 3 minutes.

The syrup is carefully filtered and poured into a container with pumpkin slices. All ingredients are boiled for an hour and a half, until the syrup begins to thicken.

Almost ready candied fruits are filtered and laid out on parchment for drying. You can dry both in an electric dryer and in an oven with convection at a temperature of 50 degrees. The cooled dried pumpkin is rolled in powdered sugar.

Recipe for candied pumpkin with spices

Ingredients:

• vegetable (pumpkin) - 1 kg;
• water - 700 ml;
• sugar - 1 kg;
• vanilla, cinnamon - 1 stick each;
• cloves - 2 pcs.

Cooking time: 4 hours.

Calorie content: 125 kcal.

Pumpkin is cleaned from seeds and peel, washed and cut into small cubes. In a separate container, it is necessary to boil the syrup from sugar and pure water. After it boils, pumpkin and spices are added to it.

The mixture is boiled for 5 minutes, after which it is cooled. The process is repeated about 6 times until the pumpkin slices become transparent in the form of caramel.

Candied fruits are taken out and leaned back in a colander so that the syrup can drain. Then they are laid out on parchment paper and dried. It is better to dry the sweetness in the oven with a temperature regime of up to 50 degrees. After cooling, candied fruits are sprinkled with powdered sugar. For caramelization, you can use a slow cooker by selecting the “steam cooking” mode.

How to cook candied pumpkin with citrus

Ingredients:

• pumpkin pulp - 2 kg;
• clean water - 1 glass;
• sugar - 700 g;
• orange - 2 pcs.;
• vanillin;
• powdered sugar.

Cooking time: 10 hours.

Calorie content: 205 kcal.

Pumpkin pulp is cut into plates, strips or cubes. Citrus fruits must be peeled, seeds removed and divided into slices. Separately, it is required to prepare syrup from water and sugar, bring to a boil and stir constantly.

Pumpkin and orange are added to the sweet mixture, after which it is boiled for 7 minutes. The container with the pumpkin is removed from the stove and set aside for 2-3 hours until it cools completely. The procedure is repeated twice.

Then the syrup is drained from the candied fruit, and orange slices are taken out. Pumpkin pieces should be transparent and soft. They are laid out on a baking sheet, on parchment and sent to the oven for 5 hours at a maximum temperature of 40 degrees.

After cooking and cooling the sweet pumpkin, it is sprinkled with powdered sugar and vanilla.

Candied Pumpkin in Lemon-Orange Syrup

Ingredients:

• peeled vegetable (pumpkin) - 1 kg;
• water - 1 glass;
• sugar - 300 g;
• cinnamon - 5 g;
• orange and lemon - 1/2 each;
• cloves - 3 pcs.

Cooking time: 6 hours.

Calorie content: 230 kcal.

The pumpkin must be cut into medium-sized pieces of the same size so that they cook at the same time. Then you need to cook a syrup from water, sugar, cloves, cinnamon, half citrus juice.

After the sugar is completely dissolved, the vegetable is added to the mixture, and the fire is reduced. When the syrup boils, the ingredients still need to be boiled for 7 minutes.

Pumpkin slices should be soft. It is required to carefully put them in another container so that the glass has excess liquid, but this will take about 2 hours. Candied fruits are laid out on baking paper and put in the oven for 3 hours.

After this time has elapsed, the baking sheet is removed, the pumpkin pieces are cooled and rolled in sugar. The finished treat is recommended to be stored in a glass jar.

Home-made candied pumpkins are very popular, because even children love this healthy product in this form. All reviews of such a simple but tasty dessert are positive.

Many housewives know a few secrets that make it easier to cook candied pumpkin. Here are the main ones:

1. The taste of the cooked delicacy depends on the variety of pumpkin. The best option is the nutmeg type of vegetable, in which the tender flesh resembles the taste of a pear;
2. To make sure that the pumpkin dessert is ready to eat, you need to check it for readiness. It should not stick to hands and be overdried;
3. Dessert is easy to prepare in a slow cooker, you just need to set the “multi-cook” mode, set the temperature first to 100 degrees, and then to 85. The lid must be constantly open;
4. Store cooked squash in tightly sealed glass jars or in a bag made of thick material to help prevent insects or moisture from getting in.

Pumpkin dessert is not only tasty, but also healthy. It will take only a couple of ingredients that any housewife has and a little time to prepare sweet candied fruits.

Even if your family doesn't like pumpkin dishes, these sweet orange candies will scatter quickly and cheerfully, like red leaves from an autumn tree! The taste of candied pumpkin is similar to marmalade or oriental sweet Turkish delight in a thin layer of powdered sugar. Pieces of amber that have preserved the sun, light and aroma of summer for the winter - that's what candied pumpkin is! There are many different recipes: with oranges, cinnamon, honey. We will cook candied pumpkin with lemon: this sunny citrus, added to the basic recipe, will give the dessert a light, pleasant sourness, which is quite useful - there is a lot of sugar in the syrup, and the pumpkin itself is sweet.

Cooking candied pumpkins is quite time-consuming and takes two to 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 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 pumpkins 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.

If you prefer an orange note, you can use orange juice and zest instead of lemon slices. For cinnamon lovers, we put a cinnamon stick in the syrup, and if you don’t like its aroma, we replace it with a clove bud or do not use spices at all.

• Cooking time: 2 days
• Servings: about 150 g candied fruit and 100 ml syrup

• 400 g raw pumpkin;
• 200 g sugar (1 glass);
• Half a lemon;
• 1 apple;
• cinnamon stick;
• 1/3 - 1/2 cup of water;
• 1.5-2 tablespoons of powdered sugar.

How to make candied pumpkin

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 with boiling water for 5-7 minutes - bitterness will leave the zest and 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 is needed for the recipe. 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. The gelling properties of quince are even more pronounced, as you will learn from.

Pour pumpkin cubes into an enameled or stainless 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 candied fruit blanks 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 fruit ... 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. In terms of density, it 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 thinner and easier to drain. 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 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 to the other side. If necessary, change the parchment and leave for another half day.

We check by sight and touch: ready-made 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.

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” adhere 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.

Candied pumpkins 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.

With such “pieces of the sun”, autumn will be fine, and winter will be warm!

Pumpkin is a vegetable that keeps well all winter. Soups, cereals and puddings are made from it. But few people know that pumpkins make delicious, very healthy and tasty candied fruits. Since the pumpkin is slightly sweet, they need very little sugar to cook them.

My simple recipe and step-by-step photos will help you prepare delicious candied pumpkin in the oven for the winter. It was this method for drying sweet delicacies that I used this time.

To prepare, take:

• pumpkin - 3-4 kg;
• sugar - 1.5-2 kg;
• lemon - 1-2 pcs.;
• powdered sugar - 1-2 tablespoons;
• enameled or glass pan;
• parchment paper.

How to make candied pumpkin at home

Wash and dry the pumpkin.

Cut it into two to four pieces.

With a knife, remove all the bones and the soft part on which they are held, cut into pieces two to three centimeters wide, as in the photo.

Peel these pieces off.

With a knife, cut long pieces of pumpkin into small ones, 1-1.5 centimeters long.

Washed lemons cut into thin slices. In an enamel or glass saucepan, lay out the pumpkin and lemon slices in layers, sprinkling each with a small amount of sugar. Leave for 1-2 hours.

Heat the water separately and pour boiling water over the workpiece so that the water barely covers it. Bring to a boil and simmer over very low heat for 40-60 minutes. It is important to monitor the cooking process and prevent the pieces of pumpkin from being boiled.

Put the cooled pieces on parchment paper so that they do not touch each other.

Put to dry in the oven at a temperature of 50-60 degrees for 3-4 hours. Leave the oven lid open. This is what you should get as a result of such drying in the oven.

Dried pieces of pumpkin, which can already be called candied fruit, put in a glass container for storage. Sprinkle 1-2 tablespoons of powdered sugar. Close the lid and shake so that the powder evenly covers all the candied fruits.

Pumpkin candied fruits do not have to be covered with powdered sugar. In taste and appearance, they are very similar to dried apricots. They have a pleasant sweet taste with a slight sourness and, at the same time, are not cloying.

Serving healthy and delicious candied pumpkin with fragrant hot tea, you will get an unforgettable experience from this familiar ceremony.

Probably, many of us have thought about the benefits of store-bought sweets. Or rather, about their harm - about dyes, preservatives, incomprehensible E and other additives. Not to mention sugar. But what to do? Sometimes you crave something sweet. Then, we decide, we will protect ourselves from harmful caramels and candies by replacing them with candied fruits. But are they useful? At first glance it seems that yes. It's just boiled in sugar syrup and dried fruit. But look at commercially available candied fruits: their unnaturally bright color speaks eloquently of the fact that dyes were mixed with them for a “presentation”. And no matter what the merchants say, they say, those green ones are made from kiwi, and these orange ones are made from mangoes, they are all fabricated from a hard pineapple stalk. And the food industry has learned to give any color. It is better to buy plain-looking candied fruits or make them yourself. For this, by the way, not only fruits, but also vegetables will fit. Today we will look at how to make candied pumpkin. The recipes for this delicacy are very diverse. Choose any and go for it!

Candied Pumpkin: Ingredients

If we are going to cook a dessert, then we cannot do without sugar. Part of the sand must be ground into powder in order to roll finished products in it. The first pressing question in how to cook candied pumpkin is: which vegetable to choose? Indeed, since this chestnut culture came to us from Central America, many varieties have been bred. We choose the most common pumpkin - orange. They tend to be the most sugary. Japanese gray gourds and flat fruits are best avoided. They have too much starch. You will get not marmalade, but hard sweet croutons. Large, ripe, "pot-bellied" fruits are suitable for candied fruits. If you don't like the taste of pumpkin on its own, that's no reason to skip the treat. Orange or lemon, as well as a variety of spices (vanillin, cinnamon, cloves) will allow you not to feel the unpleasant cloying vegetable in the finished dessert.

Candied pumpkin: preparation

The process of making this type of dessert can be described by the formula: soaking in syrup and drying. Initially, candied fruits were made from grapes, dates, figs in areas with a hot climate. The fruits there dried under the scorching rays of the southern sun. The northerners invented a lot of recipes for candied fruits - and not only from exotic figs, but also more affordable products, including vegetables. You can soak fruits under sugar, or you can just boil them in syrup. These candied pumpkin recipe number 1 suggests doing so. We clean the vegetable from the peel and seeds. The pulp (about two kilograms) is cut into small cubes. Pour a glass of water into the pan, put it on fire. Gradually add 700 grams of sugar. Stir until the crystals are completely dissolved. As soon as the syrup boils, dip the pieces of pumpkin and peeled, divided into slices, two oranges into it (you can replace them with lemons, then the candied fruits will turn out more sour). Cook for a little over five minutes. Turn off the fire and leave to cool. The procedure is repeated twice more with an interval of 10 hours. Then we throw the contents of the saucepan into a colander. The syrup can be used as a base for compote or sweet sauces. Remove oranges. Spread pumpkin pulp on a baking sheet lined with baking paper. We place in the oven on the smallest fire (you can with the door ajar) for five hours. In a bowl, mix powdered sugar, cinnamon, a little starch and vanilla. We roll finished products in this dressing.

Recipe #2, Faster

As you can see, preparing candied pumpkins is not difficult, but the process itself will take at least two days. So here is another recipe, faster. We cut the pulp (kilogram) into pieces. Cook syrup from a glass of water and 400 grams of sugar. Dip the pumpkin and peeled orange / lemon into the boiling liquid. Cook over low heat longer than in the previous recipe. Turn off the stove only when the pumpkin becomes soft. Spread candied fruits on baking paper. Dry for about an hour in an oven preheated to 130 degrees. After complete cooling, pour the candied fruits with a mixture of powdered sugar and cinnamon. Such products are good for filling pies and dumplings. And you can roll them directly in syrup into jars.

Recipe #3, more intricate

Cut pumpkin pulp into 2 cm cubes. Put in a deep saucepan. Pour the pieces with sugar - a glass per kilogram of pumpkin pulp. We put in the refrigerator for the night. In the morning you will see that the pumpkin has released juice. Put the saucepan on a slow fire and bring to a boil. We do not mix. Cool and drain the juice into 600 grams of granulated sugar. Let this syrup boil. When all the crystals are dissolved, add 5 grams of citric acid. Pour hot syrup over pumpkin. We put on a small fire and cook until the cubes become frosted glass, and the syrup thickens like honey. We catch candied pumpkins with a slotted spoon, roll them in powdered sugar with the addition of grated zest and cinnamon, put them on baking paper.

Recipe number 4, fragrant and simple

Cut the pumpkin pulp (800 g), sprinkle with granulated sugar (0.5 kg) and put it in the refrigerator for several hours. We clean the orange from the peel and seeds, cut it into a blender, make a puree. Drain pumpkin juice into a saucepan, add half a glass of water. Add orange puree and cinnamon stick. Bring to a boil. Without removing from the heat, we throw pieces of pumpkin into the syrup. Stir and continue to cook for five minutes at low temperature. We cool completely. Put it back on low heat and cook for five minutes. We repeat this procedure twice. We lay out candied pumpkins on paper. We put the baking sheet in the oven and bake for about an hour at 130 degrees. After cooling completely, roll the delicacy in powdered sugar on all sides.

Candied pumpkin in chocolate glaze

You will get delicious homemade sweets. We cut a medium-sized pumpkin into large pieces and throw it into boiling sugar syrup (3 cups of water and 5 cups of sugar). When the liquid boils again, turn off the fire, cool. The procedure is repeated 3-4 times with an interval of 6 hours. We spread the pieces of pumpkin on a sieve, let the liquid drain. Dry in the oven for 2-3 hours. Meanwhile, prepare the glaze. Mix 8 tablespoons of sugar, three teaspoons of cocoa powder, 70 grams of butter. Add a drop of honey. Dilute this in four tablespoons of milk. Cook the mixture for 5 minutes over low heat. Dip the candied fruits one by one into the hot icing and put them on the foil. After half an hour, the sweets are ready.