Candied fruits, berries and vegetables

[Candied fruits, berries and vegetables]

Candied fruits, berries and vegetables

Candied fruit - these are boiled in sugar syrup and then dried fruits, berries and vegetables. Candied fruits are a very convenient and economical type of homemade preparations. They can be cooked from almost all fruits and berries and from many of the most common vegetables - beets, carrots, pumpkins, zucchini, physalis, etc. Candied fruits do not require any special storage conditions - this is possible at room temperature in ordinary cardboard boxes. Several portions can be cooked in the same syrup. In addition, there is no waste in the preparation of candied fruits - the remaining syrup itself is a valuable confectionery product. It should be recalled that candied fruits can even be prepared from waste: watermelon peels, orange and lemon peels, unripe melons.

The method of making candied fruits has been known in France since the 17th century - after boiling, the fruits were taken out of the syrup and dried in the oven, sprinkled with sugar and laid out in boxes, laying each layer with paper. This is how candied fruits were made.

For candied fruits, you need fruits with dense pulp and high pectin content - fruits, berries, green almonds, unripe walnuts, watermelon, melon, orange and lemon peels. First, boil the fruit with syrup until thick. Pour hot on a metal sieve with large holes and wait for the syrup to drain and translucent pieces of fruit and whole berries remain on the sieve. Dry them in the oven at 40 ° C, then sprinkle with fine granulated sugar (200 g per 1 kg of fruit).

The candied fruit syrup must be prepared with a little water. It is recommended to prepare it as follows. Pour part of granulated sugar into 100 g of water, about 200 g, put on fire, stirring, bring to a boil. When the granulated sugar has dissolved, add the remaining sugar in small portions, without removing the syrup from the heat and without stopping stirring. When all the granulated sugar has dissolved, the syrup is ready. At the same time, it is recommended to add ascorbic or citric acid to the syrup - this preserves the color of the original product in candied fruits. In the syrup prepared in this way, candied fruits are boiled down very quickly. The oven allows you to speed up the process of cooking candied fruits.

[Candied pumpkin 1]

Candied pumpkin 1
From the book of G. Poskrebysheva

Pumpkin - 1 kg
Granulated sugar - 0.5 kg
Citric acid - 3 g

Wash the pumpkin, peel it, free the seed chamber from the seeds and fibers, cut into pieces of the same size, but not very small, since the pumpkin is highly boiled.

Sprinkle the chopped pumpkin with granulated sugar (200 g per 1 kg of pumpkin) and leave until juice appears, then bring to a boil and cool.

When the mixture has cooled, drain off the juice.

From one glass of this juice and 1 kg of granulated sugar, boil the syrup, adding 3 g of citric acid to it.

Pour the previously cooled pumpkin with hot syrup and boil this mixture over low heat until the pumpkin pieces become transparent, and the syrup is thick, like honey.

After that, remove the pumpkin from the syrup, dry it in the air, roll it in granulated sugar or cocoa powder and store it.

Candied fruits can also be rolled in a mixture of cinnamon with granulated sugar, orange or lemon peel.
Candied pumpkin 2 (same source)

Pumpkin - 1 kg
Citric acid - 5 g
Granulated sugar - 800 grams
Flavoring (cinnamon, zest) to taste

Wash the pumpkin, peel it, remove the seeds and fibers from the seed chamber, cut into pieces 2x2x2 cm, sprinkle with granulated sugar (200 grams per 1 kg of pumpkin) and keep in the cold until juice appears.

Put the pumpkin on low heat and heat until it boils, without stirring, then cool and drain the juice.

Pour the remaining granulated sugar with one glass of this juice, add citric acid and cook until the granulated sugar is completely dissolved.

Pour the cooled pumpkin with hot syrup, put on low heat and cook until tender, until the pumpkin pieces become transparent and the syrup is thick like honey.

After that, remove the pumpkin from the syrup and, after drying, roll in one of the powders: cinnamon with granulated sugar, powdered sugar, orange or lemon peel.

Put the finished candied fruits in candy boxes. Store at room temperature.

The thick syrup can be used to make the next batch of candied pumpkin fruits, or consumed like regular jam.

The remaining pumpkin juice can be preserved by hot filling or used for making stewed fruit and jelly.
Bon appetit to all

I tried to cook candied pumpkin, the pumpkin was cooked, the pumpkin was a sort * pear *