Brazilian candied squash in syrup
Pumpkin preserves: firm pieces of pumpkin that have been treated with lime, then simmered in a thick syrup and preserved in jars.
Discover how to prepare a jar of butternut squash that will add a touch of sweetness to your winter dishes.
Ingredients and directions
- Prep time30 min
- Cook time45 min
- Resting24 hr
- Total25 hr 15 min
- DifficultyMedium
- Cooking methodseizure
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $0.77
Directions
- Peel the pumpkin, remove the seeds, and cut the flesh into pieces about 4 cm (1.5 inches) square. Using a small knife, you can cut the edges in a saw-tooth pattern for decoration. ≈ 8 min
- Soak the pieces in lime water for 30 minutes, covered with a cloth, stirring occasionally: this will prevent them from becoming too soft during cooking.
- Remove the pumpkin from the shell and thoroughly rinse each piece with running water, using a small brush to scrub it. ≈ 2 min
- Pierce each piece twice with a fork, once on each side, then cook them in the water until they are tender. Drain and set aside.
- With 500 ml of water and sugar, prepare a thick syrup, almost to the consistency of a glaze. ≈ 3 min
- Place the pumpkin in the syrup (both should be at the same temperature, either hot or cold) and simmer for 20 minutes.
- Remove from the heat and let it rest in the syrup for at least 24 hours.
- Store the pumpkin in sterilized jars, covered with its syrup. ≈ 3 min
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