Makes 5 cup jars
3 1/2 cups canned pumpkin
1 cup toasted chopped walnuts
1 tablespoon pumpkin pie spice
4 1/2 cups sugar
1 box Surejell fruit pectin
1/2 teaspoon margarine or 1/2 teaspoon butter
Measure pumpkin, walnuts and pumpkin pie spice into 6- or 8-quart sauce pan.
Prepare jars; keep lids hot until ready to fill jars.
Measure sugar into separate bowl.
Stir fruit pectin into pumpkin mixture.
Bring mixture to a rolling boil on high heat, stirring constantly.
Quickly stir in sugar.
Return to rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.