Yield: 2 cups
Prep Time: 15 min
Cook Time: 25 min
One 16-ounce can pumpkin purée
1/2 cup brown sugar, packed
1/4 cup honey
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1. Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes or until thick, stirring occasionally.
2. Cool slightly and pack into small, airtight containers.
*Serve like a jam for muffins and toast.
*This can be refrigerated for several weeks, or it can be frozen for several months.