Pumpkinbutterwithsplenda Recipes

6 INGREDIENT SPICED PUMPKIN BUTTER

Steps:

• 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
• 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

PUMPKIN BUTTER WITH SPLENDA

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.