Spiced Pumpkin Butter (Made With Fresh Pumpkin)

• 2 pumpkin (small-sized, about 4 pounds each)
• 2 tablespoons unsalted butter, melted
• 2 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1 1/2 cups sweet apple cider
• 3 1/2 teaspoons ground ginger
• 3 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves

1. Have ready, hot, sterilized jars and their lids.
2. Preheat the oven to 425u0b0F
3. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves.
4. Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumpkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
5. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium-low and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
6. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
7. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.

pumpkin, unsalted butter, sugar, brown sugar, sweet apple cider, ground ginger, ground cinnamon, ground nutmeg, ground cloves

Taken from www.food.com/recipe/spiced-pumpkin-butter-made-with-fresh-pumpkin-514571 (may not work)