Inspect five 1/2-pint jars for cracks and rust and immerse them in simmering water until pumpkin butter is ready. Wash lids and rings in warm soapy water.

In a large saucepan, combine pumpkin puree, sugar, apple juice, ground ginger, cinnamon, nutmeg, and cloves. Stir over medium heat and bring the mixture to a boil.

Reduce heat to a simmer and cook, stirring frequently, until the mixture thickens (about 30 minutes).

Carefully pack the pumpkin butter into sterilized jars, leaving 1/4 inch of space at the top. Remove air bubbles, wipe rims clean, and place lids tightly.