Pumpkin Butter

Don't remember where I found this recipe, but it's a real hit in our home.

• Ready In: 40 mins
• Yields: 5-6 6 oz jars

Ingredients

• 3 1⁄2 cups canned pumpkin (don't use pumpkin pie mix)
• 2 1⁄2 cups light brown sugar
• 1  lemon, juice and zest of
• 1  tablespoon ground ginger
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon allspice

Directions

1. Mix all ingredients in a heavy saucepan, bring to a boil and simmer on low for about 20 minutes, to thicken.
2. Pour mixture into hot, sterile jars leaving 1/4 inch headspace. Seal with sterile 2 piece lids and rings.
3. Process for 10 minutes in boiling water bath.