Oven-Baked Candied Pumpkin Slices

Sweet, bright, simple, tasty, beautiful and healthy! What can you make from pumpkin quickly and tasty? These are such wonderful candied pumpkin slices in the oven. Most of the cooking time is spent cooling them in the syrup, while you can do other things. This is a great way to preserve your pumpkin!
cook time: 72h
Ruby Colston
Oven-Baked Candied Pumpkin Slices

Nutrition Facts (per serving)

155
Calories
39g
Carbs
1g
Protein

Ingredients (12 portions)

Basic:

Sugar 750 g
Cinnamon to taste
Nutmeg to taste
Corn starch 1 tbsp
Powdered sugar 1 tbsp
Pumpkin 1.5 kg
Lemon acid (with a slide) 1 tsp

Recipe instructions

Step 1

Step 1
How to make candied pumpkin at home in the oven? Prepare all the necessary ingredients. Candied fruits can be made from any pumpkin. However, it is better to take those varieties that have denser pulp, it contains less moisture and they are easier to dry and dry. These pumpkins are usually the last to ripen. Take spices to taste.

Step 2

Step 2
Wash the pumpkin well, peel the skin and remove the seeds. Donʼt throw away the seeds — they can be dried and eaten, they are very useful. Cut the pulp into cubes approximately 1x1 cm and place in a saucepan. It won’t take too much time to prepare candied fruits of this size and they will be convenient to eat when ready.

Step 3

Step 3
Add sugar to the pumpkin and stir until the sugar is evenly mixed into the pumpkin pieces. Cover with a lid and leave for 6-10 hours. If youʼre short on time, stir the pumpkin every hour. This way the sugar will dissolve faster and the pumpkin will give juice. I left it overnight.

Step 4

Step 4
During this time, the sugar will dissolve and mix with the released pumpkin juice. Add citric acid and spices, stir.

Step 5

Step 5
Place on high heat. Bring to a boil and cook until the pumpkin is soft. Since all pumpkins are different and are cooked in different dishes and on different stoves, it is difficult to tell the exact time, so you need to check the pumpkin. It should not be cooked completely, otherwise it will turn into jam. I only had 3 minutes. Cool completely.

Step 6

Step 6
Place the pumpkin in a colander and drain all the syrup. Boil the syrup and simmer for 5-7 minutes.

Step 7

Step 7
Pour the hot syrup over the pumpkin so that it is completely covered in syrup and cool.

Step 8

Step 8
Repeat steps 6 and 7. Then place the pumpkin pieces in a colander and leave for 1.5-2 hours to allow the syrup to drain completely.

Step 9

Step 9
Preheat the oven to 100 degrees. Place the pumpkin pieces on a parchment-lined baking sheet to prevent sticking, spacing them out from each other. Dry in the oven with the door ajar for 2-3 hours.

Step 10

Step 10
The candied fruits should shrink in size and become slightly glassy. Be careful not to overcook in the oven; the candied fruits should not become dry and hard. The surface may remain slightly sticky.

Step 11

Step 11
Transfer the candied fruits to a flat dish or tray and leave them in the room (choose a well-ventilated room with dry air) and leave the candied fruits to mature for about another day.

Step 12

Step 12
Mix powdered sugar with starch and spray this mixture over the candied fruits, mix thoroughly. If there are sticky pieces, separate them so that they roll in powder on all sides. Store in closed containers in a cool, dry place.

Additional rubrics

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