Autumn Glory Compote Recipe - safe way to water bath pumpkin or winter squash

Autumn Glory Compote

Makes four pints (500 ml) jars

This recipe must be followed exactly because it has been made to make it okay to water bath pumpkin.  The book I got this from Bernardin  Complete book of home preserving made note that it must be followed exactly to make it save to water bath pumpkin instead of pressure canning. 

2 cinnamon sticks (each about 4 inches/10 cm) broken into pieces

5 cups cubed seeded peeled pie pumpkin (or winter squash)

5 cups cubed cored peeled fresh pineapple (3/4 inch/2 cm cubes)

Grated zest and juice of 2 lemons

1 cup coarsely chopped dried apricots

1 cup golden raisins

2 ½ cups granulated sugar

½ cup water

Prepare canner, jars, and lids

Tie cinnamon stick pieces in a square of cheesecloth, creating a spice bag.

In a large stainless steel saucepan, combine pumpkin and pineapple.  Add lemon zest and juice, apricots, raisins, sugar, water and spice bag.  Bring to a boil over medium high heat, stirring occasionally.  Reduce heat and boil gently, stirring constantly, until heated through, about 5 minutes.  Discard spice bag.

Using a slotted spoon, pack hot pumpkin mixture into hot jars to within a generous ½ inch (1 cm) of top of jar.  Ladle hot syrup into jar to cover pumpkin mixture, leaving ½ inch (1 cm) headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, than increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 25 minutes.  Remove canner lid.  Wait 5 minutes, remove jars without tilting.  Cool upright, undisturbed 24 hrs; do not re-tighten screw bands.  After cooling check jar seals.  Sealed lids curve downward.  Remove screw bands; wipe and dry bands and jars.  Store screw bands separately or replace loosely on jars, as desired.  Label and store jars in a cool, dark place.