Pumpkin Maple Butter

Directions

1. 1
   Put the pumpkin in a pot with water and cook for 30-40 minutes, until it is very tender.
2. 2
   Drain, and using the back of a spoon, press the cooked pumpkin through a fine sieve into a bowl.
3. 3
   Stir the orange zest and juice, cinnamon, and maple syrup into the puree, then measure the puree into a large pot, adding 1 1/3 cups of warmed sugar for every 2 1/2 cups of puree.
4. 4
   Gently heat the puree, stirring, until the sugar has dissolved.
5. 5
   Increase the heat and boil for ten to twenty minutes, stirring frequently, until the mixture forms a thick puree that holds its shape when spooned on to a cold plate.
6. 6
   Spoon the butter into small warm and sterilized jars.
7. 7
   Seal.
8. 8
   Let cool completely in an area free of drafts.
9. 9
   Label, then store in a cool, dark place for 2 days before eating.
10. 10
    Note: One large can of pumpkin with the other ingredients equals about 4 cups, so I used about 2 cups of sugar.
11. 11
    (please don't comment if my math is wrong :) , but this did work).
12. 12
    This made 4 1/2 small jars; the half jar I let cool completely and was going to keep in the fridge as it wouldn't have a good enough seal, but someone found it and ate it on toast before this could happen -- Also, I didn't boil it for the full 20 minutes, ten was fine, but I'm sure with fresh pumpkin the full 20 would probably be needed.