Pumpkin Butter

Pumpkin Butter
adapted from Blue Ribbon Preserves

Ingredients:
3 1/2 cups canned pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1/2 teaspoon unsalted butter
1 pouch (3-ounce) liquid pectin

Directions:
1. In an 8-quart saucepan combine the pumpkin and the spices, stirring until smooth and well blended. Gradually stir in the granulated sugar and the brown sugar. Add the butter.
2. Over medium-low heat, heat the mixture, stirring constantly until the sugar is dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Stir in the fruit pectin pouch and return to a boil, stirring constantly and boil for 1 minute. Remove from heat, skim off any foam.
3. Ladle the hot butter into hot jars, leaving a 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp, lint-free cloth. Cover with hot lids and bands. Process in a 200ºF (93ºC) water bath for 10 minutes.

YIELD: (6) 1/2 pint jars