Pumpkin Pineapple Autumn Glory Compote - cooking recipe

Ingredients

5 cups cubed pumpkin, about a 3 lb pumpkin
1 large fresh pineapple
2 lemons, zest and juice
1 cup dried apricot, coarsely chopped
1 cup golden raisin
2 1/2 cups granulated sugar
1/2 cup water
inch cinnamon stick

Preparation

Prepare jars, lids and bands.
Halve pumpkin, seed and remove rind. Alternatively, use a melon baler to cut pumpkin from rind.
Cut pulp into 3/4 inch cubes and measure 5 cups into a large stainless steel saucepan.
Peel, quarter and core pineapple. Cut pulp into 3/4 inch pieces. Measure 5 cups and add to pumpkin.
Tie broken cinnamon stick in a large square of cheesecloth, creating a spice bag; add to mixture.
Finely grate enough lemon zest to measure 1 Tbsp firmly packed and squeeze enough lemon juice to measure 1/2 cup.
Add juice and zest to pumpkin mixture. Stir in prepared apricots, raisins, sugar and water.
Bring to a boil. Stirring constantly, boil gently, uncovered, 2 minutes.
Remove spice bag.
Pack pumpkin mixture into prepared jars leaving a 3/4 inch headspace.
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.
Process filled jars for 25 minutes in a boiling water bath. Adjust time
according to your altitude.