eal0383@cec1.wustl.edu (Beth Lamon) (10/20/90)
This recipe appeared in the St. Louis Post-Dispatch. PUMPKIN BUTTER 1 (16 ounce) can solid-pack pumpkin 2/3 cup firmly packed brown sugar 1/4 cup honey 1 teaspoon lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon 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.