PUMPKIN BUTTER WITH SPLENDA
Make and share this Pumpkin Butter With Splenda recipe from Food.com.
Provided by Jewls4
Categories Canning
Time 2h30m
Yield 9-10 1/2 pints
Number Of Ingredients 4
Steps:
- In 3 quart sauce pan, combine all ingredients; mix well.
- Place over medium to high heat, stirring occasionally. Bring to a boil.
- Reduce heat and simmer, stirring constantly for 5 minutes.
- 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.
- Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
- Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
- Wipe jar rims clean, inside and outside.
- Cover quickly with hot, sterilized metal lid and screw on bands tightly.
- Process in boiling water for 10 minutes.
- Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
- Refrigerate after opening.
Nutrition Facts : Calories 253.7, Fat 0.3, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 60.1, Fiber 1, Sugar 25.1, Protein 5.2
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