Squash in syrup

Name: Squash in syrup
Yield: 3 jars of 0.5 litre
Cuisine: Hungarian
Ingredients: 1 kg marrow or yellow pumpkin, peeled; 1 litre water + 2 tablespoons vinegar; 1 kg granulated sugar; 6 dl water for the syrup; juice and zest of 1 lemon; 1 cinnamon stick (optional); 3 jars of 0.5 litre

Time: 3 days (about 1 hour of active work)3 jars of 0.5 litreapprox. 150 kcal / serving (estimated)

Candied pumpkin is a great tradition of old Hungarian home preserving and candying: small pumpkin cubes soak up sugar over a long, multi-day cooking, becoming translucent in a thick sugar syrup. It enriches cakes, brioche and ice cream. It takes patience but very little work.

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Method

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Peel the pumpkin, remove the seeds and cut into 2 cm cubes. Soak in the vinegar water for 24 hours in a cool place, then drain.
Bring 2 dl sugar and 4 dl water to the boil, add the pumpkin and boil for 5 minutes, then take it off the heat and leave in the syrup for 24 hours.
The next day, remove the pumpkin and drain. Bring the syrup to the boil with the remaining sugar, water, lemon juice and zest, add the pumpkin and simmer for 20 minutes over low heat.
Set aside again for 24 hours with the syrup.
On the third day, bring the pumpkin and syrup to the boil once more and cook for 10 minutes until the pumpkin turns translucent and the syrup thickens.
Pour into sterilised jars while hot, close tightly and turn upside down for 10 minutes. Keeps for 6 months in a cool place. Serve with cakes, ice cream or bread.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Don't rush, the several days of resting are the point.
The vinegar soak firms up the pumpkin.
Lemon makes it fresher.
Also good in cakes and sweet bread.

Frequently asked questions

How long does it keep?

Sealed, in a cool place, 6 months.

What can replace it?

Melon or squash.

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