Pumpkin Butter

Directions

1. 1
   Peel, seed and cut up 6 to 6 1/2 pounds of pumpkin; cook with small amount of boiling, salted water until very tender.
2. 2
   Drain and mash.
3. 3
   Whip pulp with mixer until smooth.
4. 4
   In a large kettle, combine pumpkin, packed brown sugar, lemon peel and juice, cinnamon, salt and nutmeg.
5. 5
   Cook and stir until mixture boils. Boil 10 minutes, stirring constantly.
6. 6
   Ladle into hot, sterilized half-pint jars, leaving 1/2 inch headspace.
7. 7
   Adjust lids.
8. 8
   Process 10 minutes in boiling water bath.
9. 9
   Makes 8 pints.