Instructions:

Carefully select the best raspberries and wash them. Crush them with a potato masher but

not so much that some of the little nodules in the berries aren’t intact. Measure out four

cups. If there isn’t enough, mash more berries or add water to make up the difference.

Add sugar and mix. Bring to full, rolling boil for 1 full minute stirring constantly.

Remove from heat and stir in pectin. Skim the pink froth from the top (you can let the

young cooks who want to help with this project taste this—they’ll remember it their

whole lives!) and pour into hot, sterilized glasses leaving enough room (about ½ inch at

least) for the sealing wax.

For a real ‘50s look, use bottles you’ve saved from other products—preferably small

decorative ones—or assorted glasses from your thrift store. Makes eleven 6-oz bottles.

Melt enough wax to cover the tops of each bottle. Pour the hot wax on top of the jam.

Make sure the wax touches all the way to the edges of the bottles. Label the outside of the

bottles for gift-giving.

Author’s Bio:

I don’t remember a time when I didn’t want to write a novel. I wanted to write

“Gone with the Wind” only about Utah instead of the South. I wanted it to say something

important and still be entertaining. I wanted to paint an authentic picture of both of my

cultures—the Mormon and the Non-Mormon—for one side was very different from, yet

very much the same—as the other. I believe that because I was raised with a window

open on both religions, I was able to see how intolerance corrodes the soul of both those

who practice it and those on whom it is practiced and to show how it turns back on itself

in a cycle of destruction.

Carolyn Howard-Johnson is the author of THIS IS THE PLACE an award-

winning novel about love, prejudice and redemption set in Utah in the ‘50s. All of the

wonderful recipes she supplied for this cookbook are from are from her novel, THIS IS

THE PLACE.

You are welcome to visit her web site at

http://www.tlt.com/authors/carolynhowardjohnson.htm to find additional information or

contact her at HOJONEWS@aol.com.

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Cooking By The Book