Amck, Sorry, I worked today and this is the first chance I've had to reply. I didn't measure or follow a recipe. I just heated up a small amount of heavy cream and added some chocolate chips. Stirred until the chocolate melted. When the ice cream was almost frozen I stirred spoonfuls of the chocolate over the ice cream and just swirled it in. The chocolate firmed right up though as soon as it hit the frozen ice cream. It was softer than adding chunks of chocolate but I would have preferred it to be a little softer. A work in progress. Ann

coconut, how WILL Aunt Coke be able to cook Thanksgiving dinner without help? It won't be the same, you know. Poor Aunt Coke... Diane and RR, she will indeed be five in November. I know, it's hard to believe. Sigh. I'm going to cry when she gets on that bus for Kindergarten..... Deanna, just borrow some young mother's small children! I borrowed nieces and nephews and neighbors until I got Makayla and Bud. (grin Yes, Bruvver does need to learn. First, though, he needs to learn to use the potty. (grin) Sally, Linda, sure I'll be your Grandmother. LOLOLOL. The age thing might be a bit difficult to explain, but the cupcakes will make it all worthwhile, I'm sure. Jessica, the scrapbook is a good idea, I'll have to remember that. She could have her own cookbook with her favorite recipes, she'd like that. Annie

Oh yeah, the kids would love this. I can see some French Toast, yum. Annie

I really can't say other than what the guidelines tell us. http://nchfp.uga.edu/how/can_07/reduced_sugar_spread.html If you look at the low-sugar tested and approved recipes then the standard minimum ratio is 4:2 cups fruit to sugar. The use of gelatin is optional, not required but the guidelines apply to any reduced sugar fruit spread recipe whether you use the gelatin or not - no processing and fridge storage only for up to 4 weeks. Plus all of them have additional added acid - as much as 1/2 cup lemon juice or pineapple, etc. The only approved alternative is to freeze them. BWB processing time isn't relevant to the safety issue - thus the no processing guidelines. 212 degrees is the best a BWB gets you and it isn't enough to kill many molds/bacteria. All it does is create a vacuum and you do not want a vacuum environment when the pH is unknown as many molds and bacteria can grow even faster in a vacuum. Think of it this way. You are not making "jam", not in the true sense of that label. You are making a fruit spread and fruit spreads have their own set of guidelines and limitations. So if you want reduced sugar then you have 2 tested and approved methods: (a) lo-no sugar pectin for the acidity protection OR (b) a ratio of 2:1 fruit to sugar with recommended amounts of added acid and no BWB processing, fridge storage, and 4 week life span. If you deviate from either of those 2 guidelines then you are into risk areas and it is your choice. I don't mean to sound blunt but when it comes to canning safety for shelf storage we can't always have everything we want so we have to compromise. We either adjust our recipe back to its approved norms or we find alternative ways to store the recipe the way we want it to be. In this case, make it the way you want, no BWB processing, and freeze it. When you take a jar out of the freezer just keep it in the fridge and throw it away within 4 weeks. OK? Dave