Update on the publishing of: Operatic Divas and Naked Irishmen

I finally finished reviewing my publisher's edits and have returned my manuscript to her. I'm waiting for the final clean-up, at which time I think we will start on the the interior design of the book and the cover.

I did include a recipe in each chapter, related to the story. I've picked one to include here (below) with an image of the final product. We actually had to leave this recipe out, as we had too many to include it. But I do tell the story of how my mom used to can jams and sauces in our basement when I was growing up in Detroit. (see Chapter 7)

Mom’s Easy Plum Jam

 Ingredients

3 pounds firm plums, cut into eighths, seeds discarded

1/2 cup water

1 tablespoon lemon juice

7-1/2 cups sugar

1 (3-ounce) package commercial pectin

Instructions

Place plums,  water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.

Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.

Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.

           



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