Pumpkin Butter With Splenda

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 2 (29 ounce) cans pumpkin
• 2 1/4 cups Splenda Sugar Blend for Baking
• 1 tablespoon pumpkin pie spice
• 1 (1 1/4 ounce) envelope unflavored gelatin

Recipe

• 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 â?? 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
• 11 Refrigerate after opening.