1 lb (500 g) pumpkin flesh (net weight)
1 lb (500 g) caster sugar
1 lemon
1 lb (500 g) caster sugar
1 lemon
method
1. Peel the piece of pumpkin, remove the seeds and surrounding fibres and measure out the above weight. Cut into small cubes, place in a bowl and cover with cold water. Leave to soak for 24 hours, then drain.
2. Melt the sugar in 18 fl oz (500 ml) water over a low heat, stirring continuously; continue cooking over a low heat until the syrup temperature reaches about 244°F (118°C): use a sugar thermometer to measure the temperature if you have one, or allow a large drop to fall into a saucer of iced water; if it forms a soft ball, it is ready.
3. Add the pumpkin, the juice of the lemon and its finely grated rind. Stir, cover the saucepan and cook gently for about 30 minutes or until the pumpkin is tender.
4. Leave to stand for one week at room temperature, then take out the pumpkin pieces and spread out in one or more very large sieves.
5. Place in the oven at about 225°F (110°C) mark 14 to dry out gradually; when dry, store in tightly sealed glass jars. Excellent eaten as confectionery or with liqueurs at the end of a meal.
2. Melt the sugar in 18 fl oz (500 ml) water over a low heat, stirring continuously; continue cooking over a low heat until the syrup temperature reaches about 244°F (118°C): use a sugar thermometer to measure the temperature if you have one, or allow a large drop to fall into a saucer of iced water; if it forms a soft ball, it is ready.
3. Add the pumpkin, the juice of the lemon and its finely grated rind. Stir, cover the saucepan and cook gently for about 30 minutes or until the pumpkin is tender.
4. Leave to stand for one week at room temperature, then take out the pumpkin pieces and spread out in one or more very large sieves.
5. Place in the oven at about 225°F (110°C) mark 14 to dry out gradually; when dry, store in tightly sealed glass jars. Excellent eaten as confectionery or with liqueurs at the end of a meal.
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