Pumpkin Butter

• 2 14 cups sugar
• 3 tablespoons powdered fruit pectin
• 1 tablespoon ground cinnamon
• 12 teaspoon ground allspice
• 1 (16 ounce) can pumpkin

1. Combine all ingredients in a medium saucepan; bring to a boil over medium heat, stirring constantly.
2. Boil, stirring constantly for 1 minute.
3. Remove from heat and let cool.
4. Spoon into jars.
5. Cover and refrigerate up to 3 weeks or freeze up to 3 months.

sugar, powdered fruit pectin, ground cinnamon, ground allspice, pumpkin

Taken from www.food.com/recipe/pumpkin-butter-68438 (may not work)