3 1/2 c. pumpkin puree
1 c. brown sugar
1/4 c. molasses
2 tbsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. ground cloves

Place all ingredients in a 3 quart stainless steel or enamel saucepan. Partially cover and bring to a boil. Reduce to a simmer and cook, stirring frequently, until mixture reaches desired consistency, 20 to 30 minutes. Pour into 3 clean 1 cup refrigerator containers. Can refrigerate for 2 to 4 weeks or freeze for up to 9 months. Makes about 6 pints.