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Pumpkin Butter
1 Can solid-pack pumpkin -- (16 ounce)
2/3 Cup firmly packed brown sugar
1/4 Cup honey
1 Teaspoon lemon juice
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice,
cinnamon, and cloves. Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring
occasionally.
Ladle mixture into clean jars or freezer containers. Cover with lids. Store
in refrigerator several weeks or freeze for several months.
Yield: 2 cups.
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