Candied Pumpkin

Dulse de kalavasa

Our endless magnificent array of syrupy food preserves include dulse de kalavasa, candied pumpkin

Deep amber colored, candied pumpkin steeped in a ginger syrup with crunchy toasted almonds is a cherished childhood favorite of mine. The heavenly aromas of this luscious sweet simmering on the stove top infused our kitchen when I was a young girl. I remember that food grade pickling lime wasn’t available in Zimbabwe. My parents would try sourcing some lime powder from construction sites. Lime is needed to give the pumpkin a crunchy bite, thankfully now readily available online.

A spoonful of the candied pumpkin is so satisfying for an after dinner sweet craving. Dulse de kalavasa is wonderful to have at hand for a quick dessert served with Greek yogurt.

2¼lb (1kg ) pumpkin, peeled and seeded; 2 tbsp good grade pickling lime*

For the syrup:

1 cup honey

1½ cups granulated sugar

1½ cups golden syrup

1 cup water

1 tsp ground ginger

1 cup slivered almonds, toasted

1. Cut the pumpkin into long thin strips ½x2in (1x6cm ). Combine the pickling lime with enough cold water to cover the cut pumpkin in a non-reactive bowl (preferably glass). Allow to soak for 2 hours. This process firms up the pumpkin for preserving. Drain the pumpkin in a colander and rinse very well by pouring over fresh cold water, then drain.

   
   

2. In a large stainless steel pan with a tight fitting lid bring the honey, sugar, syrup and water to a boil. Add the pumpkin strips and allow to cook on medium heat for about 2 hours or until the pumpkin is translucent and the syrup is thick enough to coat the back of a spoon. Remove from the heat, add the ginger and toasted almonds. Allow to cool.

   
   

3. Transfer the candied pumpkin and syrup into pre-sterilized mason jars and store in a cool dark place.

Stella’s Hint: Pickling Lime available online