2 cups pureed, cooked pumpkin

1/2 cup honey

1 tsp grated lemon zest (yellow part only)

1 Tbls lemon juice

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

1/4 tsp salt

Mix all ingredients in saucepan.  Simmer uncovered over low heat, stirring frequently,  35-40 min.  Mixture should get quite thick—the same consistency as stiff apple butter when a spoonful is dropped on a chilled saucer.  Ladle into jelly jars and refrigerate.  Makes 1 1/4 to 1 1/2 cups.