Spiced Pumpkin Butter

1 (2-ounce) package powdered -pectin

4 1/2 c Sugar

1 tb Pumpkin pie spice

1/2 ts Unsalted butter Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly

4 minutes. Remove from heat. Stir

5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving

1/4 inch head space. Adjust caps according to manufacture's directions. Process

10 minutes in boiling water bath. After cooling, check seals. Makes

6 (1/2-pint) jars. Recipe from: Los Angeles Times Newspaper, Food Section Thursday October

31, 1991. By Rose Dosti, Times Staff Writer.