Spiced Pumpkin Butter

This is from the book "Jellies Jams and & Chutneys; preserving the harvest" (c) 2008. Do not water bath can this (not safe.) Store in refrigerator.

• Ready In: 1 hr 45 mins
• Yields: 1 1/2 pounds

Ingredients

• 4 1⁄2 lbs pumpkin, peeled seeded and cut into 3/4 inch cubes
• 1  lb raw sugar
• 5  ounces raw sugar
• 1  cinnamon stick, broken up
• 1⁄2 whole nutmeg
• 6  cloves
• 2  shavings of mace taken from the outside of a whole nutmegs
• 2  finely grated lemons, zest and juice  

Directions

1. Put the pumpkin in a steamer and steam for 10 minutes or until soft.
2. Transfer to a blender or food processorand process until you have a smooth puree.
3. Transfer the puree to a heavy nonreactive pot and add the sugar.
4. Using a clean coffee mill, grind the spices to a fine powder. Stir into pumpkin puree along with the lemon juice and zest.
5. Simmer the butter over low heat for 60-90 minutes until very thick, stirring frequently. Take care as the batter can spatter as it cooks. The mixture is quite thick to begin with but needs long cooking to condense and form the butter.
6. When the puree is as thick as it can be (it will begin to stick to the bottom of the pan no matter how often you stir) and when a wooden spoon drawn across the bottom of the pan leaves a clear path, it is ready. Ladle it into hot sterilized jars, seal and label.