Pumpkin Butter recipe (just for Heidi)

Hi Heidi (and anybody else who wants it),
Here is that recipe.

Pumpkin Butter

3 1/2 cups canned solid pack pumpkin

1 1/2 tsp. ground cinnamon

1/4 tsp. cloves

3/4 tsp. ginger

4 cups granulated sugar

1 1/2 cups firmly packed light brown sugar

1 (3-ounce) pouch liquid pectin

In an 8-quart pan, combine the pumpkin, cinnamon, cloves, and ginger, stirring until smooth and well blended. Gradually stir in the granulated and brown suagars.

Over medium-low heat, heat the mixture, stirring constantly until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return to a full rolling boil, stirring constantly. Boil, stirring constantly, 1 minute. Remove the pan from the heat and skim off any foam.

Ladle the hot butter into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with lids and apply screw rings. Process half-pint jars in water bath for 10 minutes, pint jars for 15 minutes.

Variation: Pumpkin-Pecan Butter

Stir 3/4 cup finely chopped toasted pecans into the pumpkin mixture after the pumpkin is dissolved and before adding pectin.

Makes about 7 cups

Hope every one enjoys :P Yummy!!!!