Recipe: Silky Pumpkin Butter (using canned pumpkin)

SILKY PUMPKIN BUTTER

2 cups sugar
1 1/2 cups solid pack pumpkin puree (from a can, not pie filling)
1/4 cup water
1/4 cup fresh lemon juice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon mace
1 (3 oz.) package liquid pectin

In a large saucepan over medium-high heat, combine the sugar, pumpkin, water, lemon juice, nutmeg, cinnamon and mace; mix well. Bring to a rolling boil, stirring constantly. Reduce the heat to low and continue to simmer for 20 minutes, stirring occasionally. Stir in the pectin, raise the heat to medium high and boil for 1 minute. Cool and store in the refrigerator or freezer.

Makes 3 cups
Source: New Recipes from Quilt Country by Marcia Adams