1 (16 oz.) can solid pack
pumpkin
1/4 c. honey
1 Tbsp. lemon juice
2/3 c. firmly packed brown
sugar
1/4 tsp. ground cinnamon
1/8 tsp. cloves

In medium saucepan, combine ingredients; mix well.
Bring to boil over medium-high heat, stirring frequently.
Reduce heat. Simmer 20 minutes or until thickened, stirring
occasionally. Pour hot mixture into sterilized canning jar;
seal immediately. Or unsealed pumpkin butter may be stored in
an airtight container in refrigerator for several weeks or
frozen several months.