* Before you start, wash all your jars and lids and place them on a jellyroll pan. Preheat oven to 250 degrees. When your oven is 250, go ahead and put them in the oven to sterilize. They will be sterilized by the time your butter is done cooking, 30 min. Sterilizing them in the oven is my new favorite way to can. This way you don't have to have a giant pot of boiling water, no mess and no fuss.
Pumpkin Butter
30oz can of Pureed pumpkin
1 1/2c sugar ( i always mix white and brown sugar)
3/4 c. Apple Cider (acts as pectin)
2 t. Ground cinnamon
2 t. Allspice
2 T. Maple syrup
1 t. vanilla
* Whisk together all ingredients in a large pot, bring to a boil and then cover and simmer for 30 min.
After 30 min is up, pour butter into a 4 cup liquid measuring cup or whatever you want to use for pouring. Remove jellyroll pan from oven and fill each jar 3/4 full. Screw lids on until snug and put back into the oven for 15 more minutes. Place jars on a drying rack until cool. They will seal as they cool.

