Pumpkin Skin Confit is a traditional South African recipe for a classic preserve of softened pumpkin skin preserved in sugar syrup flavoured with ginger. The full recipe is presented here and I hope you enjoy this classic South African version of: Pumpkin Skin Confit.
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Though this is a modern South African recipe I've recently learned that this preserved pumpkin skin recipe was also made in America a century ago.
Ingredients:
1 large orange pumpkin
4 tbsp bicarbonate of soda
5l water
1kg sugar per 1kg pumpkin peel
2l water per 1kg sugar
4 tsp lemon juice per 1kg watermelon peel
pinch of salt
2 pieces of fresh ginger, bruised, per 1kg watermelon peel
Method:
Slice the pumpkin and scoop out the soft flesh (discard this, or make into a pumpkin pie or pumpkin jam or steam and mash for supper). Use a potato peeler to pare off the hard orange outer rind (discard this). Cut the remaining peel into squares or rectangles, prick all over on both sides with a fork.
Dissolve the bicarbonate of soda in 5l water, add the pumpkin peel pieces in this (ensure they are all covered) and set aside to soak for 2 days. After this time drain and rinse the pieces of peel.
Place the pieces of pumpkin peel in boiling water, one piece at a time. Cook for about 15 minutes, or until just tender then remove and set aside.
In the meantime, combine the sugar, water, lemon juice, salt and ginger in a pan over low heat. Bring gently to a boil and cook until the sugar has dissolved. Place the pieces of pumpkin peel in the boiling syrup and cook rapidly until the pieces of peel are completely tender and translucent and the syrup is thick and syrupy.
Pack into sterilized jars that have been warmed in the oven. Fill with the syrup then seal securely with lids. Allow to cool and store for at least 3 weeks to mature before using.
