Candied Pumpkin

First make a simple syrup of 2/3 cup of granulated sugar for each cup of cold water. Add several cinnamon sticks and several slices of fresh ginger to taste. Bring this to a boil and then reduce to a simmer and simmer for about 15 minutes.

Prepare fresh pumpkin by cleaning and pealing as usual then cutting into chunks about ? inch by 1 inch by 2 inches. Drop these into lightly salted boiling water and par boil for about 2 minutes only. Cool immediately in cold water. Then add to the syrup, bring to a gentle boil, reduce heat to a simmer and cook for about 5 minutes only. Turn off the heat and allow to sit over night. The next day simmer for another 5 minutes, and leave overnight again. Continue to do this until the chunks of pumpkin are covered with a thick syrup and are glossy and translucent. Remove to wire racks and allow to air dry. Then roll in granulated sugar and store in an air tight container. If you have a dehydrator you may hasten the drying process by putting the pumpkin in it for a few hours. Remove while the surface of the pumpkin is still tacky enough to pick up some of the sugar.

If you would prefer to have pumpkin preserves instead of candy, omit the drying part of the instructions, pack the cooked pumpkin into a jar and pour any remaining syrup over them. They will keep for several months without processing.

Source: ... ncandy.htm