Autumn Glory Compote is as good as pie
This autumn compote is a delicious change of pace from eating pumpkin pie, but still evokes the flavors of the harvest, and this tested recipe is safe for boiling water canning as well as atmospheric steam canning*.
A versatile condiment with festive ingredients
Eat this delicious compote as-is, or serve as a condiment with meat or tofu, or heat it up and top with vanilla ice cream or whipped cream for a delicious homemade dessert.
This recipe comes from bernardin.ca
Pumpkin Pineapple Autumn Glory Compote
Makes about 4 pint jars
5 cups peeled, seeded, and cubed (3/4-inch pieces) pie pumpkin (about a 3 lb. pumpkin)
5 cups peeled and cubed (3/4-inch pieces) fresh pineapple (about one pineapple)
Zest of 2 lemons
½ cup commercial lemon juice**
1 cup dried apricots, coarsely chopped
1 cup golden raisins
2 1⁄2 cups granulated sugar
1⁄2 cup water
8 inches of cinnamon stick
Instructions
- Prepare boiling-water canner or atmospheric steam canner. Heat jars (180 degrees F) in canner until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Halve pumpkin, remove seeds, and peel rind. Cut pulp into ¾-inch cubes. Measure 5 cups into a large stainless-steel saucepan.
- Peel, quarter, and core pineapple. Cut pulp into ¾-inch pieces. Measure 5 cups; add to pumpkin.
- Tie cinnamon sticks in a large square of cheesecloth, creating a spice bag; add to mixture.
- Finely grate enough lemon zest to measure 1 Tablespoon firmly packed. Save the fresh lemon for a non-canning use** and measure out 1/2 cup of bottled lemon juice. 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. (Do NOT puree!!)
- Pack pumpkin mixture into a hot jar to within ¾ inches from top rim. Add hot liquid to cover mixture to within ½ inch of top of jar (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if necessary, by adding more pumpkin mixture and hot liquid.
- Wipe jar rim removing any food residue. Center lid on jar and adjust band to fingertip tight. Place jar in canner with simmering water (180 degrees F). Repeat until all jars are filled.
- Water must cover jars by one inch in boiling water canner or come to the base of the rack in a steam canner. Adjust heat to medium-high, cover canner, and bring water to a rolling boil in a boiling-water canner or until there’s a steady stream of steam coming from the steam canner for 1 minute. Start timing and process pint jars: 25 minutes at 0 – 1,000 feet elevation, 30 minutes at 1,001 – 3,000 feet, 35 minutes at 3,001 – 6,000 feet, 40 minutes at 6,001 – 8,000 feet, and 45 minutes at 8,001 – 10,000 feet.
- Turn off heat. For boiling water canner, remove lid and let jars stand 5 minutes. For atmospheric steam canner, let canner sit undisturbed for 5 minutes, then remove lid. Remove jars and cool 12-24 hours. Check seals (they should not flex when center is pressed). Label, date, and store in a cool dark place.
*This recipe’s processing time of 45 minutes, at altitudes above 8,001 feet, is the maximum time allowed using the atmospheric steam canner. Please ensure your canner has the proper amount of water.
**Commercial lemon juice contains the required 5% acidity, whereas fresh lemon juice has variable levels of acidity and might not make the product safe for consumption after shelf storage.
The UC Master Food Preservers of El Dorado County are a great resource for answers to your food safety and preserving questions. Please find our Ask a Master Food Preserver survey in the link below.
This article written by UC Master Food Preserver of El Dorado County Monique Wilber was originally published in 2014 and was revised and updated in November 2025 by Laurine Lewis.