• 3 cups cooked, mashed, or canned pumpkin
• 2 cups sugar
• 1/2 t ground cinnamon
• 1/4 t ground cloves
• 1/2 t lemon juice

1. Combine all ingredients in a medium saucepan; stir well.
2. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened.
3. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4 inch from top.
4. Wipe jar rims clean.
5. Place lids with bands on and process in a boiling water bath 15 minutes.

   Yield:4 half pints.