Pumpkin Butter

Aunt Mary's pumpkin butter.

• Ready In: 5 hrs
• Serves: 88
• Yields: 5 1/2 pints

Ingredients

• 10  cups fresh pumpkin puree
• 2  teaspoons cinnamon
• 1  teaspoon allspice
• 1  teaspoon ground ginger
• 1  cup Splenda Sugar Blend for Baking or 2  cups sugar
• 1  cup  Splenda brown sugar blend or 2  cups light brown sugar
• 2⁄3 cup lemon juice

Directions

1. Halve pumpkins and place in a Pyrex cooking pan with 1 cup of water.
2. Bake at 450°F for 1 to 1 ½ hours upside down, till pumpkin is soft.
3. Scrape out pumpkin, put in food processor, and puree.
4. Put on cheesecloth and strain over night, over a separate bowl.
5. Combine all ingredients, in a crock-pot, and cook on high, or on stove top on low, stir occasionally for 4 hours.
6. Put into sterile jars and seal. makes approximately 5 ½ pints.