Examine five half-pint jars for any cracks or rusted rings, discarding any damaged ones. Place jars in simmering water to sterilize them as the pumpkin butter cooks. Wash unused lids and rings in warm, soapy water.

In a large saucepan over medium heat, combine pumpkin purée, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves. Stir until the mixture is thoroughly blended, then bring it to a boil. Lower the heat and simmer, stirring frequently, for about 30 minutes until the mixture thickens.

Spoon the pumpkin butter into the sterilized jars, filling each to within 1/4 inch from the top. Run a thin spatula or knife around the inner edges of the jars to release any trapped air bubbles. Wipe the rims with a moist paper towel to ensure a clean seal. Secure lids and tightly fasten the rings.

Allow jars to cool to room temperature, then refrigerate.