2-3teaspoonsgingeralternatively use 1 cup fresh ginger but this would need to be removed before jarring up.
Instructions
In a large oven roaster or large slow cooker, combine all ingredients and stir together. Turn heat to about 350 and bring pumpkin mixture up to 180° F, uncovered stirring every so often.
9 cups pureed pumpkin, 5 1/2 cups apple cider, 1 1/2 cups white sugar, 1 cup brown sugar, 1/2 cup lemon juice, 1 1/2 teaspoons kosher salt, 1/2 teaspoon white pepper, 2 1/2 teaspoons vanilla, 1/2 cup orange liqueur, 2 teaspoons cinnamon, 2 teaspoons coriander, 2 teaspoons allspice, 2 teaspoons nutmeg, 2-3 teaspoons ginger
Reduce heat if the edges of the roaster are getting too dark and cook until spread is thick enough for a spread. If you take a spoonful of the mixture and turn it sideways, it should stay on the spoon rather than drip off (see video below)Using a funnel, spoon mixture into jars and either let cool and then refrigerate or place in waterbath for canning
For Canning:
When pumpkin mixture is cooking, heat your jars in oven and place canning lids in simmering water to soften rubber. Get the water bath kettle up to boiling.When pumpkin mixture is done, and while it is still hot, ladle pumpkin butter into jars, place hot lid on top and secure with the ring. Place jars in the boiling waterbath for 10 minutes.Remove and let cool.