Pumpkin and lingonberry candy

Description

These Estonian pumpkin and lingonberry candies are made with fruit purées and agar-agar. They are gently cooked, poured into molds, and left to set into soft, chewy jelly-like sweets. The flavors are fresh, natural, and lightly sweet.

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Recipe

Place the agar-agar in cold water for 15 minutes.
Then heat to boiling. Cook over medium heat for about 20 minutes. (The cooking time will be longer with a larger quantity). The agar-agar water solution will thicken and drip down the spoon in threads. Mix the pumpkin puree, sugar and sea buckthorn juice. You can add sugar to your taste.
When the agar-agar is ready, gradually mix it into the pumpkin puree. Pour the pumpkin puree into candy molds. Let it set for an hour.

Soak the agar-agar for 30 minutes in water. Put the water and agar-agar in a pot. Boil the agar-agar for about an hour. The mixture is ready when it is fibrous and thick. Mix the lingonberry and sugar together. Add the agar-agar. Pour the mixture into molds. Let it cool.