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Spiced Pumpkin Spread

5 (1 cup) plastic containers with lids

2 cups canned pumpkin puree
2 teaspoons pumpkin pie spice
1 tablespoon fresh lemon juice
3 1/2 cups granulated sugar
1/2 cup light brown sugar, firmly packed
3/4 cup water
1 box fruit pectin

1. Wash plastic containers and lids in warm soapy water; rinse with boiling water. Dry thoroughly.
2. Measure and place both the granulated sugar and brown sugar in a bowl; set aside.
3. In a large bowl, combine the pumpkin and spice; add lemon juice. Slowy stir the sugars into pumpkin mixture. Let stand 10 minutes; stirring occasionally.
4. Mix water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into pumpkin mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
5. Fill all containers to within 1/2-inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours.
6. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
7. Thaw in refrigerator.

Makes about 5 (1 cup) containers.

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