Pumpkin Confection

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.

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