Title: Pumpkin Butter #4
Categories: Spread
Yield: 2 Cups

16	oz	Can solid-pack pumpkin
2/3	c	Firmly packed brown sugar
1/4	c	Honey
1	ts	Lemon juice
1/4	ts	Ground cinnamon
1/8	ts	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.

This recipe appeared in the St. Louis Post-Dispatch.

From: Ursulataylor To: Jonicloud (Nr)

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