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

We begin our Friday night Racing (Sailboats) this Friday. I feed the 'crew' afterwards on the boat; I refuse to cook or even reheat, so all the food has to keep for a few hours, served in unbreakables, few utensils, and be easily covered & stowed should the weather not cooperate. I like to bring fruit, and I recall this dip was a winner. Another guy is a great cook, and he usually contributes tremendously, but I try to be prepared to feed 6 a casual dinner of finger foods, etc. Sailors are pretty relaxed people :) and our boat is the Gourmet food boat - no bags of just potato chips! Since DH's heart surgery last fall, this year will be more challenging ~ why I am going to try the Greek yogurt. I still try to make an interesting presentation, because that's just me. Piping the mixture like ruthanna described is very interesting. Thank You!

I made Chocolate Eclairs last week. I also made some "puffs" and filled them with the same filling along with raspberries. Home Cookin Chapter: Recipes From Thibeault's Table Choux Pastry ============ Soure: Harrods Cookery Book 1985 3/4 cup unbleached flour pinch of salt 3/4 cup plus 3 tablespoons water 6tablespoons butter 3 eggs, beaten Sift the flour and salt onto a sheet of wax paper. Place the water and butter in a saucepan and heat, melting the butter before boiling point is reached. Bring to a rolling boil, and immediately pour in the flour. Remove the pan from the heat. Beat the mixture until it is smooth and leaves the sides of the pan. Cool, then gradually beat in enough eggs to make the mixture glossy and smooth, and of a dropping consistency. You may not need to add all the eggs. Do not add the eggs while the mixture is warm or the eggs may scramble. Home Cookin Chapter: Recipes From Thibeault's Table Custard Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk 4 to 5 ounces of White Chocolate (Optional) 1 cup of whipping cream powdered sugar pinch of salt Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and add the white chocolate. Stir until melted. Add vanilla. Pour into bowl and cover with plastic wrap. Place wrap on surface of custard. This stops a "skin" from forming. Refrigerate until cold. Beat cream with sugar until thick. Fold cream into custard. Chocolate 4 ounces of semi-sweet chocolate 1 tablespoon butter Melt chocolate and butter together. Stir until smooth. Dip top of eclair into melted chocolate. Cut top of eclair. Dip top in melted chocolate. Fill eclair with cream and top with chocolate coated lid.