Pumpkin Pecan Butter - cooking recipe

Ingredients

3 1/2 cups canned pumpkin
1 cup toasted chopped pecans
1 tablespoon pumpkin pie spice
4 1/2 cups sugar
1 box surejell fruit pectin
1/2 teaspoon margarine or 1/2 teaspoon butter

Preparation

Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
Prepare jars; keep lids hot until ready to fill jars.
Measure sugar into separate bowl.
Stir fruit pectin into pumpkin mixture.
Add butter.
Bring mixture to a rolling boil on high heat, stirring constantly.
Quickly stir in sugar.
Return to rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads; cover with two-piece lids.
Screw bands tightly; place jars in hot water.
Boil in water bath for 5 minutes for 8-oz jars.