Ellie is very cute - she just showed up at your house? Yes, it was about 1 AM, and I was playing on the computer when I heard an awful carrying on outside, like something was getting whooped up on. I went out and Kiley, my bruiser like furbaby, was standing over her, Ellie laying there on her back, half scared to death. Before my eyes had time to focus to the night time with the porch light, I initially thought she was a opossum! Once my eyes adjusted, I saw it was a little puppy, and I swept her up, and brought her in and wrapped her in a towel. I tried to find her a good home, and couldn't and then couldn't bear to take her to the shelter. I think she was 'sent' to me, as about a month or so later, one of my furbabies got sick and died. While no furbaby can ever really replace another one, she did help ease the pain of the one crossing over the rainbow bridge.

Here, most of my jellies are all low or no sugar, and I use the Pomona pectin. Because of the low/no sugar issue, I like to add some acid blend (tarteric, malic, and citric) to the jellies and jams. This raises the acid level considerably, as well as giving more 'character' to an otherwise mild tasting jam. With a higher acid level, they don't spoil of mold over that easily anymore. I have yet to see mold on any of my opened jars, and some are in the fridge for several months. The blend is what is also used in making wines from grapes, if the grapes are low in acidity. Elsewhere, I have posted a link for this. Fr a typical 5 cup batch, about half a teaspooon of acid blend will bring up its flavor. If you find it too sour, you can increase the sweetener too. Instead of sugar, I will use little honey, and/or a can of frozen juice concentrate that has not been diluted. Weeping for the Pomona pectin is not usual.

Glad you know about storing them in the freezer. I learned that here, and the hard way after having a bag go bad on me. Here's a recipe I made this weekend, in the bread machine. It's a light bread, not very sweet but good with cream cheese and jam for breakfast. Lemon Poppy Seed Bread Recipe 2 1/4 teaspoons yeast 3 cups bread flour 1 tablespoon lemon zest -- grated 1 1/2 teaspoons poppy seeds 1 teaspoon salt 2 tablespoons sugar 4 tablespoons nonfat dry milk powder 1 tablespoon unsalted butter 1 cup water 1 large egg 1 teaspoon lemon juice GLAZE: 2 teaspoons unsalted butter -- softened 1 teaspoon lemon zest -- grated 4 tablespoons powdered sugar 1 teaspoon lemon juice -- or more Add all ingredients except those for glaze. Use basic cycle. While the bread is cooling to room temperature, make the glaze. Glaze cooled loaf of bread by drizzling glaze on top and sides of loaf. Let dry before slicing. Not very specific directions I know, but I just dumped everything in the bread machine according to the manufacturers directions for adding stuff (liquids first), and it came out good. The only thing I can add is use a "light" setting for the crust, I used med. and it is a bit overdone. I didn't glaze mine, so it's good for toasting.

APRICOT SQUASH SOUP Diabetic Exchanges Serves: 4Â Ready in 1 hour or less 1 medium onion, chopped 1 T. olive or vegetable oil 2 c. cubed peeled butternut squash 1 can (15 oz.) apricot halves in extra light syrup, drained 1 can (14-1/2 oz.) low-sodium chicken broth 1/8 tsp. pepper 1 green onion, thinly sliced In a saucepan, saute onion in oil until tender. Add squash; cook and stir for 2 minutes. Add apricots, broth and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Cool slightly. Process in small batches in a blender or food processor until smooth. Return to pan and heat through. Garnish with green onion. Nutritional Analysis: One 1-cup serving equals: 117 caloriesÂ75 mg sodiumÂ2 mg cholesterolÂ19 gm carbohydrateÂ4 gm proteinÂ4 gm fat ++++ Exchanges: 1 fatÂ1/2 fruitÂ1/2 starch