Simple and Crystallized Pumpkin Jam + Glass Sauce _ Photo
Ingredients:
1 pound ripe pumpkin, peeled and cut into 2 cm cubes
1 kilo of refined sugar
2 pieces of cinnamon stick
1 tablespoon of cloves of India
2 tablespoons (ginger) slices
Way of preparing:
Put the squash, sugar, cinnamon, clove and ginger in a pan.
Bring to the boil, bring the fire to a boil and let it cook with the water of the pumpkin, if it does not let water add a glass of water. Once cooked, let cool.
Do not take the jam from the pan. The next day bring it back to the fire, do this operation 3 times, this process is to make the candy more tasty, it is (optional)
If you want you can eat the candy as soon as you finish cooking, hot or cold.
Inside the pumpkin jam is served in deep bowls topped with iced milk.
If you wish you can store it in sterilized glass, with screw cap.
Notice:
For Parties Junina place in plastic cup with lid
Crystallized Pumpkin Candy
Ingredients:
1 pound ripe pumpkin
1 tablespoon of lime
Syrup:
1 pound of sugar
500 ml of water
2 tablespoons chopped ginger
1 tablespoon of cloves of India
2 pieces of cinnamon stick
Way of preparing:
Cut the pumpkin into small pieces all of the same size, wash well under running water.
Do not forget to take the peel off the pumpkin.
Put the pieces in a bowl of crockery, covered with water, already mixed with a lime spoon.
Mix the water with lime with the aid of a wooden spoon, do not put your hands.
Let it soak for 2 to 4 hours, turning the pieces occasionally, with the wooden spoon, or with a fork.
Then drain into the pasta rack, wash in running water.
Wash the pieces of pumpkin in running water for several times.
After washing, stick each piece of pumpkin with a fork on all sides, so that the syrup can penetrate the candy.
How to prepare the syrup:
Put the water in a large saucepan, stir in the heat, add the clove to cinnamon, ginger. Make a syrup in wire point.
Yarn point is when to pour the syrup and at the end of the spoon is a yarn.
Boil the pumpkin pieces for about half an hour, if the syrup thickens, add a little hot water.
Turn the pieces of the pumpkin into the pan, with a fork from time to time with care, not to break.
Repeat this operation for three days in a row, without taking the jam from the pan. It is (optional)
After the cold treat, place in a fine sieve to drain.
If you want you can dry in the sun, covered with a sieve, or fine fabric
Cover the sweets to avoid contamination with insects or dust.
After dry, sprinkle refined sugar on top, or sugar crystal
The pumpkin jam is very beautiful, glazed, with the glass syrup.
Can be stored in compoteira with lid or glass with screw cap.
Glass syrup
3 cups sugar
L ½ cold water
4 tablespoons white vinegar
Mix the sugar with water, bring to the boil.
When raised boil add the vinegar to let in the fire, until the syrup is in the glass point which is the point of wire.
Pass the candy, stuck in a toothpick.
Allow to dry before placing in silver or gold mold.
Recapping:
Put the sugar in the pan with the water, bring to the boil, lower the heat and put the vinegar.
When the syrup is bubbling, take the test.
Squeeze some of the syrup with a tablespoon (soup) to pour the liquid into the pan.
At the tip of the spoon a wire is formed, this is the right spot.
Thread point. That is the glass syrup.
Make careful and careful not to overdo the point.
Serves to use for all the party candy:
Sweet corn, brigadeiros, fruit candy, egg candies among others.
** Glass syrup is very important in confectionery. **
Ingredients:
1 pound ripe pumpkin, peeled and cut into 2 cm cubes
1 kilo of refined sugar
2 pieces of cinnamon stick
1 tablespoon of cloves of India
2 tablespoons (ginger) slices
Way of preparing:
Put the squash, sugar, cinnamon, clove and ginger in a pan.
Bring to the boil, bring the fire to a boil and let it cook with the water of the pumpkin, if it does not let water add a glass of water. Once cooked, let cool.
Do not take the jam from the pan. The next day bring it back to the fire, do this operation 3 times, this process is to make the candy more tasty, it is (optional)
If you want you can eat the candy as soon as you finish cooking, hot or cold.
Inside the pumpkin jam is served in deep bowls topped with iced milk.
If you wish you can store it in sterilized glass, with screw cap.
Notice:
For Parties Junina place in plastic cup with lid
Crystallized Pumpkin Candy
Ingredients:
1 pound ripe pumpkin
1 tablespoon of lime
Syrup:
1 pound of sugar
500 ml of water
2 tablespoons chopped ginger
1 tablespoon of cloves of India
2 pieces of cinnamon stick
Way of preparing:
Cut the pumpkin into small pieces all of the same size, wash well under running water.
Do not forget to take the peel off the pumpkin.
Put the pieces in a bowl of crockery, covered with water, already mixed with a lime spoon.
Mix the water with lime with the aid of a wooden spoon, do not put your hands.
Let it soak for 2 to 4 hours, turning the pieces occasionally, with the wooden spoon, or with a fork.
Then drain into the pasta rack, wash in running water.
Wash the pieces of pumpkin in running water for several times.
After washing, stick each piece of pumpkin with a fork on all sides, so that the syrup can penetrate the candy.
How to prepare the syrup:
Put the water in a large saucepan, stir in the heat, add the clove to cinnamon, ginger. Make a syrup in wire point.
Yarn point is when to pour the syrup and at the end of the spoon is a yarn.
Boil the pumpkin pieces for about half an hour, if the syrup thickens, add a little hot water.
Turn the pieces of the pumpkin into the pan, with a fork from time to time with care, not to break.
Repeat this operation for three days in a row, without taking the jam from the pan. It is (optional)
After the cold treat, place in a fine sieve to drain.
If you want you can dry in the sun, covered with a sieve, or fine fabric
Cover the sweets to avoid contamination with insects or dust.
After dry, sprinkle refined sugar on top, or sugar crystal
The pumpkin jam is very beautiful, glazed, with the glass syrup.
Can be stored in compoteira with lid or glass with screw cap.
Glass syrup
3 cups sugar
L ½ cold water
4 tablespoons white vinegar
Mix the sugar with water, bring to the boil.
When raised boil add the vinegar to let in the fire, until the syrup is in the glass point which is the point of wire.
Pass the candy, stuck in a toothpick.
Allow to dry before placing in silver or gold mold.
Recapping:
Put the sugar in the pan with the water, bring to the boil, lower the heat and put the vinegar.
When the syrup is bubbling, take the test.
Squeeze some of the syrup with a tablespoon (soup) to pour the liquid into the pan.
At the tip of the spoon a wire is formed, this is the right spot.
Thread point. That is the glass syrup.
Make careful and careful not to overdo the point.
Serves to use for all the party candy:
Sweet corn, brigadeiros, fruit candy, egg candies among others.
** Glass syrup is very important in confectionery. **
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