Pumpkin Butter

1 (16 ounce) can solid-pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice,
cinnamon, and cloves.  Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring

Ladle mixture into clean jars or freezer containers. Cover with lids.
Store in refrigerator several weeks or freeze for several months.

Yield: 2 cups.