Mar 6, 2014

hot chocolate: I baked a cake, and this looked so tasty ;) 

Food Network darling Emily “Retro Rad Diva” Ellyn is bringing her unique style, throw back culinary flair and unmatched enthusiasm to the Salt Lake Tribune Home + Garden Festival at the South Towne Expo March 7-9. She’ll be spending Friday through Sunday with show guests on the Kitchen Stage presented by SelectHealth. But before she does she shares an treat involving strawberries and chocolate. Yum….

Recipe Courtesy of Retro Rad Chef Emily Ellyn, more at

chocolate icecream indulgence2: ice cream varieties meal with chocolate toppingPrep Time: 30 minutes
Cooking Time:  35 minutes
Total Time:  65 minutes
Yield:  3; 8-ounce jars

½ cup unsweetened cocoa powder, sifted
1 package (1.74 ounce) regular powdered fruit pectin
5 cups strawberries (fresh or frozen), washed
¼ cup lemon juice
6 ¾ cups granulated sugar

In a medium glass bowl, mix cocoa powder and pectin until evenly blended.  Set aside.

In a large heavy bottomed 5-quart saucepot, place strawberries and lemon juice.  Whisk in pectin mixture until dissolved.  Bring to a boil over medium heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard for 1 minute, scrapping sides and stirring.  Remove from heat and skim off foam.

SpoonBlend in blender or with stick blender for smooth texture if desired.

**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!

Serve immediately hot as an ice cream syrup or use as a jam for the best PB & J, or can according to Retro Rad Home Canning Instructions online.

Once open, store in the refrigerator. Unopened jam will last for up to 6 months.


MARCH 7-9, 2014