I have a jar of home-preserved candied pumpkin that's been in the fridge since I've had it, but likely room-temperature before that.

The jar is dated 9/23. I was very kindly given it in December 2024 and promptly put it in the fridge. Now, after many months of uncertainty about what to do with a huge jar of candied pumpkin, I'm ready to throw it in the Instant Pot as an ingredient in a curry. But should I?

My observations: There was no bulging of the lid. It smells fine -- delicious, even. It looks fine; just an innocent few handfuls of pumpkin chunks in syrup. Yet my fear of botulism is giving me pause.