Peel the fresh beetroot and ginger and cut into very small cubes (preferably with silicone gloves). Take the tomatoes out of the tin and also dice them very small. The small cubes because the ketchup should later fit through a bottle opening without clogging, but still want a lumpy consistency like a salsa.
Put beetroot, ginger and tomato cubes, canned tomato puree, tomato puree and beetroot juice in a large saucepan and bring to the boil, stirring occasionally so that nothing burns to the bottom. It is advisable to use a really large canning pot to avoid boiling over or splashing when thickening. Add sugar and spices.
Boil everything down. To do this, let the food simmer over medium heat without the lid until enough liquid has been reduced and the consistency desired for the ketchup has been reached. This process takes several hours, depending on the heat, the size of the pot and the desired consistency. Stir again and again in between, season to taste and, if necessary, season.
When the desired consistency has been reached, fill the ketchup to the brim with the help of a filling ring in previously hot-washed bottles with twist-off closures and immediately close tightly. Turn the bottles upside down for a while.
The ketchup should be kept well sealed for at least six months; once opened, it has to be used up quickly as it naturally lacks the preservatives found in industrially produced ketchup.
The ketchup goes wonderfully with fried and grilled meat and fish, but also with cheese and grilled vegetables.
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