ccaggiano, the amount of sugar used in fruit jams is not a safety issue. Traditional pectin needs a certain ratio of pectin/sugar/fruit to jell. An all fruit spread with no sugar at all is still safe to can, the issue is in whether or not it will jell. It has been noted here that "Pomona will jell water", so the sugar ratio isn't an issue. Cut it as low as you like until you are happy with the taste, it'll still be safe. I will note, however, that low sugar/no sugar spreads do not store as well or as long after opening and I've found that no-sugar spreads lose color. This picture shows this year's strawberry jam. My long cooked and low sugar jam is on the right, the "no sugar" spread with Equal is on the left. Annie

Bumblebeez: Sorry: Been out on sick leave for awhile ( Diviticulites ) I gave you the Recipe alone, because you knew how to Boil and Bake them. When I was younger we went to Murray's Deli,; in Philly, to get Locs and Bagels w Cream Cheese and Onions. I believe they are in NYC also. I also had them at a friends ( Ike ) on Sunday morning. They were always 5 inches round W. a hole in the center. Sometimes it is what you grew up with ? Guess what I'm trying to say is, everyone likes variety. You could try mine and may not like them but you may love them. It is not a Sweet Dough . It has a subtle sweetness. Traditional ??? All the recipes are basically the same. I THOUGHT THIS WAS ABOUT MY RECIPE ??? Talk to you later, I'm back to bed. Lou PS; Here is a Recipe I had saved , from a NY Bagelmaker. Ingredients 1 cup lukewarm potato water (This is essentially the water left over from boiling potatoes. Covered, this will refrigerate for up to 3 days or frozen for up to 4 months. You can also dissolve 1½ tablespoons of potato flour in 1 cup of lukewarm water, but I havent tried this.) 1 envelope of yeast 1 tablespoon beaten egg 3 tablespoons canola oil 1 tablespoon malt syrup ~3 cups all-purpose flour 2 tbsp granulated sugar 1½ teaspoon Kosher salt Poaching Liquid 16 cups water 1/3 cup honey Glaze 1 egg yolk 1 tablespoon water poppy or sesame seeds Instructions In a large bowl, dissolve 1 tablespoon of granulated sugar into the lukewarm potato water. Sprinkle the yeast on top and let it stand for 10 minutes or until it gets frothy. Stir the tablespoon of beaten egg, canola oil and malt syrup into the yeast/water mixture. Stir together 1 cup of the flour, 2 tablespoons of the sugar, and the kosher salt. Slowly beat these dry ingredients into the yeast mixture using an electric mixer until smooth. This should take about 2 minutes. Use a wooden spoon to gradually mix the remaining flour in to the mixture resulting in a soft sticky dough. On a lightly floured surface knead until the dough is smooth and stretchy. Make sure to get all the dry isolated flour spots worked out of the dough. This should take 5-10 minutes. Place the dough in a greased bowl, rotating the dough around the bowl so its outside is covered in the grease. Cover with plastic wrap (or wax paper with grease on it and a small towel). Allow the dough to rise for 1 to 1½ hours until the dough has doubled and you can poke your finger into it and leave a mark. Preheat your oven to 400 F. After rising, punch the dough down and knead it several times. Divide the dough into 10 pieces (the recipe originally called for 12 pieces, but my bagels were getting even too small for me. I may tweak the recipe to result in an even dozen). Keep the unformed dough and formed bagels covered when youre not directly shaping them. There are two methods for shaping a bagel. One is to make a ball (dont compress it too much) and poke your thumb through the center. You work your thumb (on the inside of the bagel) and your index finger (on the outside) all the way around the bagel until its formed. The other method which I prefer is to roll the dough into a long pipe and then wrap it horizontally around your hand using your fist as well as your other hand to seal it into a ring. The pipe of dough just barely wraps around my hand and I have to stretch it a bit. I like this method because the shapes end up more bagel-like, whereas for me, the first method results in more roll-like creations with small depressions in the middle. Place your bagels apart on a floured and covered baking sheet. Let them rise for 15 minutes. In the meantime, in a large pot, bring the water to a boil. Add the honey and stir. This is the poaching liquid. Gently slide your bagels into the water a few at a time into the water over a medium heat for 1 minute on each side. This is to proof them, they should be noticeably bigger than when they went into the water. Carefully remove the bagels onto parchment paper or a foil-lined greased baking sheet using a slotted spoon. Stir together the egg yolk and water and quickly brush over the bagels as they come out of the poaching liquid. Sprinkle with poppy or sesame seeds. Bake in the 400 degree oven for 20 to 25 minutes until the tops are golden brown and the bottoms sound hollow when tapped. Cool on a wire rack.

Rusty: Got up late today and just saw your Post. Watching the Phillies game !!! and other things. As for keeping the Pizzelles centered, it is a pain ITA. If you put the lid down too fast it goes one way. I put the dough slightly behind center. Don't put the lid down all the way, for a second. Seems like it gives the Dough time to travel. If you use a stiffer dough, it can be controled easier. But then it changes the thickness and taste. Whatever you do try to remember, what you did when it comes out perfect. It doesn't matter here; how they look, they dissappear anyway. Even the Crumbs !!! - - - - - - - - For Almond Pizzelles , do like you said and sub the Almond flavor for the Anise. I only use Mc Cormicks flavors or order from Fante's of Phila. I've tried other at the market flavors. Not too good !!! Remember to use less if you are using Oil Flavors, instead of the Extract. I'll make a batch of Almond tonite. Lou

Here is a link. Here is a link that might be useful: Lou's Pizzelles.