---------- Recipe via Meal-Master (tm) v8.02
  Categories: Spreads, Desserts
       Yield: 6 servings
       4 c  Cooked and Mashed pumpkin
       1    (2-ounce) package powdered
   4 1/2 c  Sugar
       1 tb Pumpkin pie spice
     1/2 ts Unsalted butter
   Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and
   bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and
   butter. Continue stirring and bring to a full rolling boil. Boil hard
   exactly 4 minutes. Remove from heat. Stir 5 minutes.
   Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
   Adjust caps according to manufacture’s directions. Process 10 minutes in
   boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars.
   Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31,
   1991. By Rose Dosti, Times Staff Writer.
   Posted by: Joan Johnson