Instructions

1. Wash the pumpkin. Pat dry. Place the pumpkin on a cutting board. Cut in half. Scoop out the seeds.

2. Slice the pumpkin in 3-by-4-inch chunks. Place the chunks in a pan and cover with water. Bring to a boil. Lower to medium heat. Cook until the pumpkin is cooked soft, about 30 minutes. Check by pushing a skewer through the pumpkin. If it goes in easily, the pumpkin is cooked.

3. Remove the pumpkin and let cool. Peel the skin off the pumpkin. Cut the large chunks into smaller chunks. Mash with a potato masher and then puree the pumpkin with an electric mixer.

4. Place the pumpkin puree in a slow-cooker. Add the spices and sugar. Stir to blend well. Turn the slow-cooker on low. Place the lid on the slow cooker, but leave it ajar. The liquid from the pumpkin puree will evaporate, thickening it. Cook on low from four to five hours until the volume of the puree is reduced by half.

5. Wash the jars and lids in hot soapy water. Rinse well. Place the jars in a large pot. Fill the pot with water and bring to a boil. Boil for 10 minutes. Put the lids in a pan and fill with boiling water.

6. Take the jars out of the boiling water with the tongs and fill with hot pumpkin butter to within 1/2 inch of the top of the jar. Wipe the lip of the jar clean. Put the lid on the jar lid. Put the screw top on top of the lid and tighten.

7. Place the filled jars back in the pan. Cover with at least 2 inches of water. Bring to a boil and boil for 20 minutes. Take out of the water bath. Let cool to room temperature. Store in the refrigerator.