Pumpkin Pecan Butter

• 3 1/2 cups canned pumpkin
• 1 cup toasted chopped pecans
• 1 tablespoon pumpkin pie spice
• 4 1/2 cups sugar
• 1 box surejell fruit pectin
• 1/2 teaspoon margarine or 1/2 teaspoon butter

1. Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
2. Prepare jars; keep lids hot until ready to fill jars.
3. Measure sugar into separate bowl.
4. Stir fruit pectin into pumpkin mixture.
5. Add butter.
6. Bring mixture to a rolling boil on high heat, stirring constantly.
7. Quickly stir in sugar.
8. Return to rolling boil and boil exactly 1 minute, stirring constantly.
9. Remove from heat.
10. Skim off any foam with metal spoon.
11. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
12. Wipe jar rims and threads; cover with two-piece lids.
13. Screw bands tightly; place jars in hot water.
14. Boil in water bath for 5 minutes for 8-oz jars.

pumpkin, pecans, pumpkin pie spice, sugar, surejell fruit pectin, margarine

Taken from www.food.com/recipe/pumpkin-pecan-butter-40630 (may not work)