Honey-Pumpkin Butter
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.