Early American Pumpkin Butter

Directions:

Put the puree in a 4-quart pan; stir in the maple syrup and corn syrup. When these are thoroughly combined, add the remaining ingredients. Set the pot over medium-high heat. When it begins to boil, partly cover it; the mixture will splash profusely. Cook the puree at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color - about 45 minutes.

Ladle the butter into six sterlized, still-hot pint jars (or 12-half pints). Wipe rims and cap immediately with still-hot lids, plus rings. Process for 25 minutes in a boiling water bath.

To make pumpkin puree:
Either bake the fruit or boil. To bake pumpkins, put them in the oven whole, on a cookie sheet, at 350 degrees until softened and collapsed. (Be sure to poke holes in them first or they will explode in the oven.) Scoop the pulp away from the peel. Puree the pulp in blender or food processor.

Or boil peeled chunks of fresh pumpkin until softened. Then puree the cooked pulp. If you don't want to bother making your own puree, you can use two 29-ounce cans of commercial pureed pumpkin.