Pumpkin butter #4

1. In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reducei heat; simmer 20 minutes, or until thickened, stirring occasionally.
4. Ladle mixture into clean jars or freezer containers.
5. Cover with lids.
6. Store in refrigerator several weeks or freeze for several months.
7. Yield: 2 cups.
8. This recipe appeared in the st.
9. Louis post-dispatch.