I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Friday, August 19, 2016


4 quarts water
1/2 cup lemon juice
4 1/2 lbs ripe apricots
1/4 cup lemon juice
2 tsp grated fresh ginger
1 pkg (1.75-oz) low methoxyl pectin with calcium
1 1/2 cups Splenda Granulated

Put clean jars in boiling water in a canner, bring to a simmer. Only remove jars one at a time for filling. Put 2-piece lids in a saucepan of hot water, simmer until ready to use. Remove only as needed.

Combine the water and 1/2 cup lemon juice in a large bowl; set aside.

Fill a Dutch oven 3/4 full of water; bring to a boil. Immerse apricots in this water for 20 seconds or until skin will peel off easily. Remove apricots with a slotted spoon and immediately plunge into ice water to stop the cooking process. Using a paring knife, slip the skin from apricots; cut in half and remove the pits. Place in the lemon juice water to prevent browning; drain. Place apricots in a food processor in batches and process until finely chopped. Measure out exactly 6 cups of apricots.

In a large Dutch oven, combine the chopped apricots, 1/4 cup lemon juice, ginger and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full boil over medium-high heat. Boil for 1 minute while stirring constantly. Remove from heat and add the Splenda, stirring until completely dissolved. Using a large spoon, skim off any foam.

Ladle the hot preserves into the hot jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with the lids, screwing bands on tightly. Place jars on rack in the canner. Be sure water covers jars by an inch or two. Add boiling water if necessary. Cover and bring the water to a gentle boil. Process the preserves for 10 minutes.

Remove jars and place in an upright position on a towel to cool completely. You may hear popping as the jars cool and seal. After the jars are cooled, press the center of each lid with a finger. If lid doesn't spring back it has not sealed and must be refrigerated.

Sealed jars may be stored in a cool dark place for up to 1 year. Unsealed jars and opened jars may be kept in the refrigerator for 2 weeks.