Summary

Ingredients

• 1 kg pumpkin meat, weighed cleaned
• 500 ml vinegar (apple cider vinegar)
• 400 g preservin suar
• 2 teaspoons gingerbread spice
• 2 teaspoons cayenne pepper
• 1 teaspoon lemon (s) - zest, grated

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Instructions

1. Cut the pumpkin flesh into small pieces, cook with the vinegar for about 20 minutes and puree. Then add the preserving sugar and the spices and heat while stirring. Cook for another 10 minutes and then fill the bottles with the hot ketchup and close them.
2. Tip: Pumpkin ketchup goes well with all fried and grilled dishes.