The candied pumpkin recipe came to mind while looking for something to do with the plentiful pumpkin that grew in my daughter’s garden this year. Having made many pumpkin recipes, I wanted to create a sweet treat, not the usual bundt cake or pie. So, I peeked into an old Spanish recipe book that belonged to my dear grandma, and there it was—the candied pumpkin recipe just as I remembered from my childhood, sweet enough, spicy and tasty, perfect to end an evening with something sweet that’s neither too heavy nor demanding. You must try it too.
Candied pumpkin can be stored in the pantry for at least 4 months and is perfect for ending an evening on a sweet note. We added some chili pepper, but if you don’t want a slightly spicy touch (which contrasts well with the sweetness), you can skip it, and you can also add some cinnamon powder before placing it in the jars.
Below are other delightful sweets, and then right after the photo, we’ll discover how to prepare the candied pumpkin.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 153.67 (Kcal)
- Carbohydrates 39.63 (g) of which sugars 34.02 (g)
- Proteins 1.47 (g)
- Fat 0.18 (g) of which saturated 0.09 (g)of which unsaturated 0.04 (g)
- Fibers 0.82 (g)
- Sodium 5.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Marinating
- 2.2 lbs pumpkin (clean weight)
- 2/3 cup water
- 1/3 cup white wine vinegar
- 7 oz sugar
- 1 cup water
- 1 clove
- 1 chili pepper
- 4 tbsps lemon juice
Tools
- 1 Bowl
- 2 Jars 12.3 oz
- 1 Pot
Preparation of Candied Pumpkin Sweet Recipe
Start preparing the candied pumpkin sweet recipe by cleaning the pumpkin: remove the skin, seeds, and inner filaments, then cut it into pieces of 3/4 inch per side and wash it very well.
In a bowl, mix water and vinegar, and place the pumpkin pieces to marinate for at least 5 hours.
Remove the pumpkin, rinse it several times, and dry it with a clean cloth.
In the meantime, prepare a syrup with water, sugar, and spices. Once the sugar is well dissolved, add the pumpkin pieces.
As soon as it begins to boil again, lower the heat and let the candied pumpkin cook for at least 45 minutes, checking the cooking level occasionally.
Gradually, the syrup reduces, and the pumpkin becomes shiny and soft but must remain intact without breaking.
Do not stir the pumpkin to avoid breaking it. After the time has passed, pierce some pumpkin pieces with a toothpick; if it penetrates easily, your candied pumpkin is ready.
Pour everything into sterilized jars, seal them immediately, and turn the jars upside down.
This will create a vacuum, allowing you to store the candied pumpkin for 4 months in the pantry.
Let it rest for at least 10 days before enjoying, and…
ENJOY YOUR MEAL
how to store the Candied Pumpkin Sweet Recipe
The pumpkin can be stored in the pantry for 4 months. Once opened, keep the jar in the refrigerator for about 1 week.
Variants
You can add 1 cinnamon stick to the syrup and remove it before jarring.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
