Pumpkin Butter With Splenda

Directions

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.