Pumpkin Preserve

Pumpkin Preserve - Photo By Thanasis Bounas
Pumpkin Preserve - Photo By Thanasis Bounas

● 1/2 kg pumpkin, peeled and seeded
● 750 g sugar
● 370 g water
● 4 tbsp honey
● 1 cinnamon stick
● 1 sachet vanilla (optional)
● juice of 1 lemon
● 2 lemons to firm up the pumpkin pieces

Peel the pumpkin and remove the seeds and cut into bite-sized pieces.
Using a sharp knife, try to round out the ends, cutting off the corners.
If we have a special spiral-shaped tool that is even better.
Once the pieces are ready, put them in a bowl and cover with cold water.
Add the juice of the 2 lemons, put a plate on top for weight to keep all the pieces immersed in the water and leave it aside for 3-4 hours.
Next, remove the pumpkin pieces from the water and drain well.
In a large pot, put the water, the sugar and the cinnamon stick and boil until the sugar has dissolved.
Add the pumpkin pieces and bring to a boil, removing any foam with a spoon.
Boil until the syrup has reached the desired consistency, about 35-40 minutes.
Five minutes before turning off the heat, add the vanilla, the juice of 1 lemon, stir and remove the pot from the heat.
More or less boiling time may be needed, depending on the quantity of our ingredients.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.

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