Recipe: Spiced Pumpin Spread

Spiced Pumpin Spread

2 cups canned pumpkin
2 tsp. pumpkin pie spice
1 Tbsp. fresh lemon juice
3 1/2 cups granulated sugar, measured into separate bowl (See tip below.)
1/2 cup firmly packed light brown sugar, measured into bowl with granulated sugar
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

MEASURE 2 cups pumpkin and spice into large bowl. Add lemon juice. Stir sugars into pumpkin. Let stand 10 minutes; stir occasionally.

MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into pumpkin mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

FILL all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.