- Pumpkin - 2 kg (4.4 lbs)
- Pineapple Syrup - 3 ounces
- Lemon - 3
- Sugar - 100 g (0.2 lbs)
- Vanilla - 2 ch
- Preservative -
Peel the pumpkin, and remove the insides are removed, cut into 1-1.5 cm.
pour the lemon juice over the pumpkin and allow to rest for 1 to 2 hours to fuse the flavors.
Add syrup, sugar, and bring to a boil. Simmer for 5 minutes.
Remove from the heat and add the vanilla, set aside to cool.
Pour into the canning jars and refrigerate.
Also known as: Pumpkin Sauce