Honey Pumpkin Butter - cooking recipe

Ingredients

4 1/2 cups pumpkin puree
1 1/4 cups honey
2 tablespoons fresh squeezed lemon juice
2 teaspoons grated lemon zest
3 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1/4 teaspoon salt

Preparation

Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
Immediately place filled jars into refrigerator to seal jars.
Enjoy! (Keep refrigerated-- once opened, it will last up to a month).