Pumpkin Butter

Made this several years ago...loved it. No idea about canning/jarring. You could also stir some toasted finely chopped pecans in it. Great on pumpkin bread, a biscuit, etc.

PUMPKIN BUTTER

2 ¼ cups sugar
3 tablespoons powdered fruit pectin*
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 (16 oz.) can pumpkin

Combine all ingredients in a medium saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and let cool; spoon into jars. Cover and refrigerate up to 3 weeks or freeze up to 3 months. Serve with biscuits. Yield: 3 cups.

*1 (1.75) box of Surejell = 6 tablespoons