Pumpkin Pineapple Autumn Glory Compote

1. 1

   Prepare jars, lids and bands.

2. 2

   Halve pumpkin, seed and remove rind. Alternatively, use a melon baler to cut pumpkin from rind.

3. 3

   Cut pulp into 3/4 inch cubes and measure 5 cups into a large stainless steel saucepan.

4. 4

   Peel, quarter and core pineapple. Cut pulp into 3/4 inch pieces. Measure 5 cups and add to pumpkin.

5. 5

   Tie broken cinnamon stick in a large square of cheesecloth, creating a spice bag; add to mixture.

6. 6

   Finely grate enough lemon zest to measure 1 Tbsp firmly packed and squeeze enough lemon juice to measure 1/2 cup.

7. 7

   Add juice and zest to pumpkin mixture. Stir in prepared apricots, raisins, sugar and water.

8. 8

   Bring to a boil. Stirring constantly, boil gently, uncovered, 2 minutes.

9. 9

   Remove spice bag.

10. 10

    Pack pumpkin mixture into prepared jars leaving a 3/4 inch headspace.

11. 11

    Add hot liquid to cover mixture leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pumpkin mixture and hot liquid.

12. 12

    Process filled jars for 25 minutes in a boiling water bath. Adjust time

13. 13

    according to your altitude.

* Per serving · 4 servings · Values may vary.

No additional tips available.