Peel and core the pumpkin. Measure the flesh and cut into small pieces. Peel the ginger and cut into small pieces. Grind pumpkin and ginger in a hand mixer with the syrup. Mix the jelling powder with one third of the sugar.
Bring pumpkin-ginger puree to a boil in a saucepan, whisking constantly. Add the jelling powder-sugar mixture and bubble repeatedly. Make the puree 1 min, add half of the remaining sugar and let it bubble up. Make the quantity hearty 5 min. Constantly run a wooden spatula over the bottom of the pot as the pumpkin puree burns very easily.
Cooked puree on a baking sheet lined with plastic wrap about 30×20 cm or a rectangular mold of 1 liter capacity rinsed with water. Cool for at least 3 hours.
Cut the confection into cubes or slices or cut out and roll in sugar. Store in a cool place.
To be. The finished pumpkin confection should be used within a few days.
I N F O! – I N F O! – I N F O! – I N F O! – I N F O! – I N F O!