Warp Speed Pumpkin Butter Food

WARP-SPEED PUMPKIN BUTTER

Steps:

• Combine everything except the canned pumpkin in a microwaveable one quart bowl.
• Mix well.
• Microwave on high for 3 minutes, then stir.
• Mix in the pumpkin well, and microwave on high 5 minutes longer.
• It should be bubbly.
• Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
• Let cool slightly, then refrigerate.
• This will keep several weeks in refrigerator or can be frozen for longer storage.
• This cannot be kept in your pantry- must be refrigerated or frozen.

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.

PUMPKIN BUTTER (NO COOK)

Steps:

• Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
• Add pumpkin, cinnamon and nutmeg; mix well.
• Cover and chill at least 3 hours.
• Let butter stand at room temperature to soften before serving.

HARVEST PUMPKIN BUTTER

Steps:

• In a small saucepan, combine all the ingredients.
• Mix well.
• Bring to a boil, stirring frequently.
• Reduce heat and simmer uncovered for 15 minutes or until thickened.
• Refrigerate for at least 1 hour.
• Serve.

PUMPKIN BUTTER

Steps:

• In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
• Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
• or until mixture becomes very thick.
• Stir in lemon juice.
• Let cool, then spoon into tight-sealing container and refrigerate.
• Will keep in the refrigerator up to 2 weeks.