Title: Ted's Pumpkin Butter
Categories: Canning
Yield: 1 Half-pints

16	oz	Solid pack Pumpkin
2/3	c	Brown sugar
1/4	c	Honey
1	ts	Lemon juice
1/4	ts	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 in clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months.

For canning: Process pints and quarts 10 minutes in boiling water bath.

From: Ted Taylor, Cooking BBS

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