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In a 5-quart heavy pot, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for about 25 minutes or until thickened, stirring often. (If mixture spatters, reduce heat to further.)
Ladle hot pumpkin butter into sterilized half-pint jars, leaving a 1/2-inch headspace. Cool for 30 minutes. Seal and label.
Store in the refrigerator for up to 1 week or transfer to freezer containers, leaving 1/2-inch headspace, and freeze for up to 6 months.