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1
Put the pumpkin in a pot with water and cook for 30-40 minutes, until it is very tender.
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2
Drain, and using the back of a spoon, press the cooked pumpkin through a fine sieve into a bowl.
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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.
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4
Gently heat the puree, stirring, until the sugar has dissolved.
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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.
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6
Spoon the butter into small warm and sterilized jars.
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7
Seal.
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8
Let cool completely in an area free of drafts.
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9
Label, then store in a cool, dark place for 2 days before eating.
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10
Note: One large can of pumpkin with the other ingredients equals about 4 cups, so I used about 2 cups of sugar.
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11
(please don't comment if my math is wrong :) , but this did work).
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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.
