Pumpkin Butter Recipe:16oz solid-pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 tbsp fresh lemon juice
1/4 tspn cinnamon
1/8 tspn ground cloves
Combine all the ingredients in a saucepan. Bring to a boil on med-high heat, stirring frequently. Reduce heat, simmer until thickened. Stir occasionally.
To store: keeps in the refrigerator several weeks or can be frozen.
**BEST** Pour hot mixture into sterilized canning jars immediately.
Serving Ideas: Excellent on toast, muffins, or cornbread and makes a delicious filling for empanadas (hand pockets).
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