6 cup cooked and whipped pumpkin pulp or use canned
1-1/2 cups packed brown sugar
1 teaspoon grated lemon peel
4 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
dash of freshly grated nutmeg
Combine ingredients in large kettle. Bring to a boil, stirring frequently to prevent sticking. Cook about 15 minutes. As mixture thickens, continue to stir. Scorching occurs easily at this stage. Ladle pumpkin butter into hot sterilized jars, leaving 1/4-inch head space. Adjust lids. Process pints or quarts 10 minutes in boiling water bath, starting the timing when water starts to boil.
Makes 4 pints.