Among the traditional sweets that can be placed on a Day of the Dead offering, the classic and tasty tejocote in syrup candy stands out. Follow this simple recipe to prepare it this season.
Being a fruit typical of the season, the tejocote cannot be missing in many Day of the Dead offerings. Its unique flavor and texture make it the ideal ingredient for preparing traditional sweets that are not only perfect for sharing and enjoying with family, but also form part of those typical foods placed on altars to symbolically welcome the loved ones who are no longer with us. If you want to prepare them in the classic way, here we share a recipe for it.
One of the most popular preparations to integrate tejocote into the Day of the Dead offering is the tejocote candy in syrup, a typical recipe that combines the fruit’s flavor with a touch of piloncillo and spices. This yields a combination of soft fruits full of aroma and a sweet honey that accompanies them. Its preparation is fairly simple and does not require many ingredients, but it is important to follow the correct steps so that you can peel the tejocotes and use them in this dish.
How to Peel Tejocotes for the Recipe
Before cooking the traditional tejocote candy, it is important to peel the fruit correctly to achieve a more pleasant texture and for the honey flavor to penetrate well into the pulp of the tejocotes. To do this, you should place them in a pot and cover them completely with water. Then bring to medium heat and, when the liquid begins to boil, let them cook for 5 minutes before removing the preparation from the stove. With this process, the skin softens and it is easier to peel off the tejocotes. After cooking them in boiling water, carefully remove the fruits and transfer them to a container with cold water to stop the cooking and cool them quickly. Once you can handle them without a problem, gently remove the peel with your fingers and the tejocotes will be ready to use.
One of the most important elements of this recipe is the piloncillo, which provides a very special molasses and caramel flavor. It is the part that helps to form the thick honey in the fruits and a very traditional ingredient in many Mexican recipes. If you don’t have this item on hand, you can always substitute it with sugar or combine both in the proportion you wish, depending on the sweetness you want for your recipe. We will also be incorporating spices such as cinnamon and cloves. These are added to taste and you can replace them with your favorite seasonings to give a unique touch to your tejocote candy.
Traditional Tejocote Candy
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1 kilo of peeled tejocotes
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1 liter of water
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500 grams of piloncillo
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Cinnamon sticks
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Cloves
Steps
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To facilitate the dissolution of piloncillo, you can grate it or break it into small pieces.
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In a pot, add the water, piloncillo and the spices.
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Bring the mixture to medium heat and let it start to boil.
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When the piloncillo has dissolved completely and the mixture is boiling, add the tejocotes, reduce the heat and cover the preparation.
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Cook for 40 minutes or until the tejocotes are well cooked and a thick honey has formed.
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Let cool and enjoy or use in your offering.
How to Integrate Tejocote Candy into the Day of the Dead Offering
With your preparation ready and cooled, place it in a decorative container so you can integrate it into your offering. You can use a small clay plate or a traditional cazuela, and, thanks to its high sugar content, it can be preserved without any problem for a few hours. This does not mean that it can remain indefinitely at room temperature on the offering without undergoing changes. Ideally, cover the container with plastic wrap to avoid losing the decorative appearance of the candy, place it on the offering for a few hours and refrigerate it for the rest of the time to keep it in good condition.
