16 oz. can pumpkin
3/4 c. firmly packed brown sugar
1/4 c. honey
1 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

In medium sauce pan, combine ingredients. mix well. Bring to boil over medium heat, stirring frequently. Reduce heat, simmer 20 minutes or until thickened, stirring occasionally. Pour hot mixture into sterilized jars. Seal immediately. Yields 2 cups. Unsealed pumpkin butter may be stored in refrigerator several weeks or can be frozen.