Pumpkin Butter – ‘Tis the Season

The hot weather has finally broken. It is rainy and in the 50’s here today. To make the house feel warm and cozy, I decided to make some aromatic Pumpkin Butter which I can serve for breakfast tomorrow. Oh, yum. This both¬†smells so good while it is cooking and tastes delicious!In a heavy-bottomed pan, combine the following ingredients:

3 1/2 c. pumpkin puree

1 c. honey

2 T. lemon juice

1 T. ground Vietnamese cinnamon

1/4 t. ground cloves

1/4 t. ground mace

Stirring occasionally, cook over very low heat for about 45 minutes or until very thick and smooth. Store in the refrigerator, in glass jars,  for up to 2 weeks. Makes 1 quart.

Pumpkin butter can be served on breads, on top of yogurt, or used to fill tarts.