Apple pumpkin butter

1 can pumpkin solid
20 ounces of apple sauce
1 tablespoon apple pie spice
1 tablespoon pumpkin pie spice
1/4 cup molasses
1 cup brown sugar
1 cup white sugar
1 teaspoon ginger
1 cup water
2 packets of liquid pectin
Canning jars(sizes of your choice lids and rings.

Place all ingredients except pectin. into a stockpot on medium low. Boil for five minutes stirring regularly. Add pectin and boil for an additional minute. In a separate pot boil jars and lids. Remove jars and lids from boiling water and fill with hot apple pumpkin butter place lids on top of jars and press down. Screw on rings. Place jars into pot I boiling water with water coming half way up the jars. Boil until centers of lids pop down and stay down. At least five minutes. Remove and allow to cool for thirty minutes. Refrigerate or store in a cool dry place serve within seven days of opening.