Pumpkin Pecan Butter

Step 1: Wash five 8 ounce jars , lids, and bands in hot, soapy water; rinse and drain.

Step 2: Fill a canner with water and place the jars in the rack; cover and bring to a simmer over medium heat.

Step 3: Reduce heat and keep jars hot until you're ready to fill them.

Step 4: Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them.

Step 5: Combine pumpkin, pecans, and pumpkin pie spice into a 6- or 8-quart saucepan. Measure sugar into a separate bowl; keep close by.

Step 6: Stir fruit pectin into pumpkin mixture; add butter and bring to a rolling boil over high heat, stirring constantly.

Step 7: Quickly stir in sugar; return to rolling boil and cook exactly one minute, stirring constantly.

Step 8: Remove from heat; skim off any foam with a metal spoon.

Step 9: Ladle quickly into prepared jars, filling to within 1/8 inch of the top.

Step 10: Wipe jar rims and threads with a damp cloth; cover with lids and screw rings down tightly.

Step 11: Place jars in boiling water bath in canner for five minutes.

Step 12: *This can also be frozen instead of canned if you'd like. After removing from heat, let cool almost completely and transfer to freezer containers or zip-top plastic bags, then freeze. Defrost in refrigerator before eating (you may have to stir as some separation can occur).