Honey Pumpkin Butter

This makes a great gift- ladle it into Kerr jars, stick a sticker and a few ribbons, and this creamy dip or spread is an instant hit! I love to eat this on toast, cornbread muffins, dip apples in it, crackers, - ***or baste it on chicken or turkey! *** Simply amazing... makes about six 8 oz. jars

• Ready In: 50 mins
• Yields: 6 8 oz jars

Ingredients

• 4 1⁄2 cups pumpkin puree
• 1 1⁄4 cups honey
• 2  tablespoons  fresh squeezed lemon juice
• 2  teaspoons  grated lemon zest
• 3  teaspoons cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon pumpkin pie spice
• 1  teaspoon nutmeg
• 1⁄4 teaspoon salt

Directions

1. Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
2. Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
3. Immediately place filled jars into refrigerator to seal jars.
4. Enjoy! (Keep refrigerated-- once opened, it will last up to a month).