Chez Madeline Gourmet Preserves book has 1 Chapter devoted to No Sugar Jams. I prefer that book for preserves over Ellie Topp's I need not, but also , personally don't care for any artifical sweetner. I can taste it in an 1/8th of teaspoon of anything. My Putting food By book uses liquid sweetner not powdered in the low sugar recipes. 2 Seasons ago I switched to Low-Methoxyl Pectin, I use Dutch Jel due to the availabilty locally for me living near Amish communities. What I found for what is considered "normal" consistency we are acustom for full sugar jams and jellies using less/no sugar with commercial Low Sugar pectins is the blue or purple colored fruits seem to mask the suspension of the calcium required for such pectins. I really don't notice it, nor does the end product present a cloudy product in the darker fruits. For the reds, such as red raspberries or strawberries it seems more evident. The first year of strawberry Jam Low Sugar I thought, what is this? At the fair competition we opened one jar and the 5 of use decided the taste/ consistency was that of freezer jam. In fair competiton last year I tested the presentation of Low Sugar, all darker fruits won ribbons and the reds didn't even place. Said that, if you don't mind a cloudy looking product for the reds you should be fine with the Pomona. Decades ago I would make no sugar peach jam for diabetics, that product was a darker colored peach due to the longer cooking period. I also mix alot of berries together for jams and don't notice the suspension. About the only thing I make full sugar is the red raspberry jelly anymore. Annie, if you don't like artifical sweenter, don't try the pickles, they are horrible.(sorry guys) My neighbor who cans and is a brittle diabetic uses artifical sweenter in everything, the pickles and pickled eggs I just couldn't eat, yuck. As mentioned above the Sure Jell Low/No Sugar works fine has lots of recipes in the box. The only difference is you are limited to the batch size. Personally, I don't process commercially anymore and there is no need for me to make cases at a time, if I think I want to try a new combo without making one batch I will use the clear jel for taste/test purposes just cook a small amount, if it is liked then make a canned batch. Making Low Sugar Blueberry with Triple Sec Jam today. Lizzy

I felt like I just visited the Twilight Zone after reading (and viewing) your post! Very well done!! I guess I have not been to any fairs like that recently. The last one would have been the Texas state fair, and I haven't been to that since I was 16. The last festival that I went to was the Tofu Festival in Little Tokyo a couple of years ago - or maybe the African festival or Thai festival in Thai Town. I do enjoy street fairs here, however, but they do not qualify as festivals. I think the Tofu festival was the most similar to your strawberry festival, and I can understand why it was discontinued. There is only so much tofu you can eat in one afternoon. It would have been interesting to see some pictures of other attendees of the strawberry festival. For some reason, I am reminded of the Pogo episode in which Pogo goes incognito and says to Albert, "Hi! I is Strawberry Shortcut, the Baton Bombshell. Why don't you give up cigars?" Pogo was wearing a mop and a bucket on his head (as a wig and a hat), but Albert was still able to recognize him as Larceny Lil, wanted in 53 states for various crimes against nature. Have you been to Okefenokee? Lars

I have made this turkey for the past several years and it is a big hit. Something about the salty pancetta and sage. Yum! We have about ten people. Most of us are continually watching our weight. We don't usually do appetizers or many desserts. My kids are weird, don't have favorites. I will make something special for my niece, she usually wants chocolate mousse. We have butternut squash, baked creamed spinach and celery, some sort of stuffing (that's where I experiment), and we alternate the potatoes. Not sure what we'll do this year. Sometimes I just love plain old mashed the best. This year we are having a family Christmas Ornament swap on November 23. Because of other commitments and stuff, I have to start decorating for Christmas this week. It is going to be weird having Thanksgiving with Santa. Beth P. Here is a link that might be useful: Pancetta Sage Turkey

Like Jo, I find that white chocolate doesn't really melt very well, even with a little bit of vegetable oil. It stays too thick to dip, it's better for drizzling. I've done a couple of batches in the microwave and they've turned to stone, very nearly. Dark chocolate I have better luck with, I'm using Trader Joe's Pound Plus and it's worked well. I haven't found a white "chocolate" that I'm happy with, not even the wilton type melts or the white bark for melting. It just doesn't melt very thinly. I also agree that the new microwaves will heat too hot too quickly. I melted stuff in my old microwave without incident, but my new one is just too hot. Add the pyrex bowl and there's a recipe for disaster, ask me. Sigh. Readinglady was kind enough to send me her Farberware double boiler, I don't think I've ever owned one. I use it for white chocolate, because it's so finicky, and it works as well as anything. So, Linnea, you are definitely not alone with this. Annie