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 t  Lemon juice
    1/4 t  Cinnamon
    1/8 t  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