Pumpkin Butter

4 cups peeled and cubed uncooked pumpkin
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon

1. Place the pumpkin in a saucepan and cover with water. Bring to a boil and cook until the pumpkin is quite soft, about 5 to  minutes. Drain well. Puree in a blender, processor or a food mill.

2. Place in a heavy-bottomed saucepan and stir in lemon and sugar. Bring to a boil over medium heat, then reduce heat to simmer and let cook until thick, about 30 to 45 minutes. stirring frequently. Has a tendency to stick to pan.

3. Test by placing a teaspoonful on cool plate. Butter is ready if no liquid appears to separate from the puree. Season with spices and pack into sterilized jars. Store in refrigerator until ready to eat. Eat like butter.