Pumpkin Butter With Splenda

Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

1Tb.=18 calories, 3 carbs "Tastes like Pumpkin Pie"

Directions

  1. In 3 quart sauce pan, combine all ingredients; mix well.
  2. Place over medium to high heat, stirring occasionally. Bring to a boil.
  3. Reduce heat and simmer, stirring constantly for 5 minutes.
  4. Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
  5. Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
  6. Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
  7. Wipe jar rims clean, inside and outside.
  8. Cover quickly with hot, sterilized metal lid and screw on bands tightly.
  9. Process in boiling water for 10 minutes.
  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. Refrigerate after opening.
Most Helpful

The recipe instruction were clear and concise, but I didn't really care very much for the end product. It wasn't really the right consistency for spreading on bread, as I usually do with fruit butters. I do not think I would make this again. Thanks for such clear instructions, though.

hannahactually November 01, 2005