In a medium saucepan over low heat, stir all ingredients. Cook 1 to 2 hours stirring frequently. Or until pumpkin butter is thick enough to coat the back of a spoon.
Sterilize jar and lid 10 minutes. Remove when ready to fill. While pumpkin butter is still hot, ladle into hot sterilized jars.Filing to 1/4 inch from top. Wipe rims with clean damp cloth and seal jars with lid and ring.
Process in a boiling water bath, making sure water is 1 inch over the top of jars for 10 minutes. If you want you can forget the water bath and it can be stored in the refrigerator for 2 to 3 weeks.Can also be frozen.