Pumpkin Butter

Ingredients

• 1 pumpkin (5 to 7 lb.)
• 2 cups sugar
• 1/2 cup honey
• 1 1/2 teaspoons cinnamon, ground
• 1/4 teaspoon allspice, ground
• 1/2 teaspoon salt
• 1 cup orange juice

Directions

1. 1

   Split pumpkin in half.

2. 2

   Discard seed.

3. 3

   Bake in 400 degrees oven for about 1 hour.

4. 4

   Remove peel and discard.

5. 5

   Puree pulp through food mill or in a blender or processor.

6. 6

   Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.

7. 7

   When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients.

8. 8

   Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound.

9. 9

   Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.