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🍽️ Sweet and Sour Pumpkin Preserves

126 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg butternut squash (1 piece)
• 10 g ginger (1 piece)
• 1 organic lemon
• 50 g honey
• 2 cloves
• 3 tbsp white wine vinegar
• 0.5 cinnamon stick

Instructions

1. 1. Cut the pumpkin into large chunks.
2. 2. Remove the seeds and fibrous parts from the inside.
3. 3. Peel the pumpkin pieces completely.
4. 4. Cut the peeled pumpkin into cubes of about 2 cm.
5. 5. Peel the ginger.
6. 6. Finely chop the peeled ginger.
7. 7. Rinse the lemon under hot water.
8. 8. Dry the lemon with a cloth.
9. 9. Grate the lemon zest finely.
10. 10. Cut the lemon in half.
11. 11. Squeeze the juice from the half lemon.
12. 12. Pour 250 ml of water into a pot.
13. 13. Add the honey to the pot.
14. 14. Add the grated lemon zest to the pot.
15. 15. Add the lemon juice to the pot.
16. 16. Add the cloves to the pot.
17. 17. Add the chopped ginger to the pot.
18. 18. Add the vinegar to the pot.
19. 19. Stir all ingredients in the pot well.
20. 20. Add the half cinnamon stick to the pot.
21. 21. Bring the mixture in the pot to a boil.
22. 22. Remove the pot from the heat.
23. 23. Let the spice broth cool down for 20 minutes.
24. 24. Add the pumpkin cubes to the cooled broth.
25. 25. Cover the pot.
26. 26. Let the mixture steep at room temperature for 12 hours.
27. 27. Lift the pumpkin pieces out of the broth with a slotted spoon.
28. 28. Bring the remaining liquid in the pot to a boil.
29. 29. Return the pumpkin pieces to the boiling liquid.
30. 30. Simmer the compote for 20 to 25 minutes.
31. 31. Cook until the pumpkin pieces are slightly falling apart.
32. 32. Remove the cinnamon stick from the pot.
33. 33. Remove the cloves from the pot.
34. 34. Fill the boiling hot liquid into clean jars.
35. 35. Place the filled jars upside down for about 10 minutes.
36. 36. Turn the jars back over.
37. 37. Let the jars cool down completely.

Nutrition per serving

• kcal: 126
• Protein: 3 g · Fett/Fat: 0 g · Carbs: 25 g