Pumpkin Ketchup

  • Preparation 45 MIN
    Cooking 30 MIN
  • Makes 2.25 litres (9 cups)
  • Freezes



  1. In a large bowl, place the cubed pumpkin. Sprinkle with the salt and let stand for 8 hours in the refrigerator. Remove from the refrigerator and rinse under cold running water. Drain in a colander.
  2. In a heavy saucepan, combine the diced pumpkin and the remaining ingredients. Bring to a boil. Simmer over medium heat for 30 to 40 minutes, uncovered, stirring occasionally.
  3. Pour into hot sterilized jars. Sterilize the ketchup-filled jars in boiling water for 15 minutes to ensure long storage at room temperature. You can also freeze the ketchup, without sterilization. 


Recipe from Ms. Adele Rheault-Milette, Trois-Rivieres.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.