Chef, culinary educator, and food writer Emily Ellyn, is best known as the Retro Rad Chef from Food Network. She encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers, and take the old and make it new. Emily takes the retro, remixes it, and makes it RAD!
You’ve seen Emily with her trademark cat-eyed-glasses on Food Network Star, Cupcake Wars, and Cutthroat Kitchen. When she’s not busy writing or finishing her Ph.D. in Food Service Education, you’ll see her cooking up fun at food and spirits events around the world.
Michigan Cherry Jam
Yield: 8; 8 ounce jars
- 1 (12-ounce) wheat beer (prefer the Goose Island Madame Rose with hints with cherry)
- 2 pounds diced rhubarb
- 1 pound sour cherries
- 1 each lemon, juice
- 4 cups sugar
- 1 package (1-3/4 ounces) powdered fruit pectin
In a heavy-bottomed pan, combine beer, rhubarb, cherries, and lemon and allow to cook on low until rhubarb becomes soft and stringy (about 15 minutes). Stir occasionally. Then, bring fruit to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
- Reduce to a simmer, stirring frequently, and allow to reduce by almost half. **Do the jam test - pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!
- Remove from heat; skim off foam.
- Enjoy immediately or can according to the below Retro Rad Home Canning Instructions.
- Once open, store in the refrigerator. Marmalade will last for up to 6 months.
Recipes and text courtesy of Emily Ellyn, More at www.EmilyEllyn.com