4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter

Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and bring to boil, stirring constantly. Stir in sugar, spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly four minutes. Remove from heat. Stir five minutes. Ladle into half-pint, sterilized jars, leaving 1/4-inch head space. Adjust caps to manufacturer's directions.

Process 10 minutes in boiling water bath. Store in refrigerator for up to 6 weeks or freeze.