Pumpkin Butter With Splenda

1. 1

   In 3 quart sauce pan, combine all ingredients; mix well.

2. 2

   Place over medium to high heat, stirring occasionally. Bring to a boil.

3. 3

   Reduce heat and simmer, stirring constantly for 5 minutes.

4. 4

   Have 10 1/2 pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.

5. 5

   Spoon hot pumpkin mixture into 1/2 pint sterilized jars, filling 1/2 inch from top.

6. 6

   Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.

7. 7

   Wipe jar rims clean, inside and outside.

8. 8

   Cover quickly with hot, sterilized metal lid and screw on bands tightly.

9. 9

   Process in boiling water for 10 minutes.

10. 10

    Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).

11. 11

    Refrigerate after opening.

* Per serving · 4 servings · Values may vary.

No additional tips available.