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Full Episode Fridays: Jams, Jellies & Preserves - 3 Recipes for Homemade Jam Jelly, and Preserves
Jul 6, 2018
Summer brings an explosion of fresh produce that can be enjoyed in all seasons with preserves.
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#pauladeen #fullepisodefriday
In this episode, Paula teaches us all about preserves and some things that can go with them. Today she will cook:
Pear Honey
https://www.pauladeen.com/recipe/pear-honey/
Buttery Biscuit Sticks (for dipping)
https://www.pauladeen.com/recipe/biscuit-sticks/
Strawberry Apricot Preserves
https://www.pauladeen.com/recipe/strawberry-apricot-preserves/
Pepper Jelly
https://www.pauladeen.com/recipe/pepper-jelly/
Enjoy!
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen you know
0:02
sometimes it's really hard to say
0:04
goodbye to summer's fruits and veggies
0:06
so what better way to enjoy them than by
0:09
preserving them and I mean literally and
0:11
today we're gonna do just that but
0:13
before we get started let's run out to
0:15
the garden to see a friend and has me
0:17
fresh produce for us and then we'll head
0:19
back to the kitchen where we're gonna
0:21
really sweeten up things with a pear
0:23
honey that's just heavenly and then
0:26
we're gonna need something to dip into
0:27
all that goodness and you know what my
0:29
buttery biscuit sticks will do the trick
0:32
but that's not all y'all next up I'm
0:35
gonna be making a mouth-watering
0:36
strawberry apricot preserve and then to
0:39
finish things up it's a jelly that'll
0:42
kick you my pepper jelly so come on
0:45
y'all let's get started cause all day is
0:48
jelly day today's show is all about
0:51
canning making preserves and jellies and
0:55
you know if you're gonna preserve these
0:58
foods you might as well grow them too so
1:01
I'm gonna take y'all to a favorite
1:03
little secret spot of mine and it's a
1:05
little bitty bit of a garden and I see
1:08
my buddy brand and branch is out here
1:11
working in the garden so let's go in and
1:14
speak to him and see what all he's doing
1:16
hey Brandon hey Paula how's it going
1:18
it's going great I'm getting everything
1:20
ready in the house I'm good on the
1:21
picking some peppers we have a lot of
1:23
jalapeno peppers coming along and bell
1:25
peppers in there peak season right now
1:27
I think they'll be perfect for you to
1:29
make a nice pepper jelly today wonderful
1:31
explain to me Brandon how you're able to
1:34
the plant and harvest such a beautiful
1:36
garden without using pesticides I like
1:38
to use marigolds because the sin of the
1:40
Maragos help keeps pests away
1:42
also I've been to spring the plants with
1:43
a mixture of water and liquid health so
1:46
really yeah I don't like the sides well
1:49
Brandon while you're finishing up your
1:51
work out here I'm gonna take these in
1:53
the house and going in start on this
1:55
pepper jelly so in a while I want you to
1:56
come up to the house and taste it okay
1:59
and now I'm gonna give you some jars
2:01
Satan sent home to mama
2:02
oh mama love that I love them I'll see
2:06
you a little while before look at all
2:09
these beautiful peppers
2:11
in how a piñas that we're going to be
2:13
using you know I just love jelly and
2:16
preserve Dave it just brings back the
2:18
time said I was in the kitchen with my
2:20
grandmother Paul and the first one I'm
2:22
gonna show you all today is pear honey
2:24
now you can see today's pears I'm
2:26
cutting them just like a potato that you
2:29
were making potato salad so we're gonna
2:32
start by putting these in the pot and
2:38
we're going to add a large can of
2:40
crushed pineapple with its juice and I'm
2:45
gonna add four nice pieces of ginger
2:49
alright for those that have never made
2:53
jellies and preserves this may shock you
2:57
what you're fixing to see but it
2:59
requires a lot of sugar to make jellies
3:03
and jams this could send you into a coma
3:10
just watching Paula do this but it
3:14
really is required
3:16
would you believe ten cups all right now
3:22
we're gonna cut that on and we're just
3:24
gonna stir that up and you can see I'm
3:27
not adding any liquid to it at all
3:29
because it's gonna the sugar in the
3:31
fruit and the pineapple is gonna make
3:33
its own syrup now when my Aunt Peggy
3:36
makes pear preserves she doesn't use the
3:39
ginger but she uses actual lemon rind
3:42
but instead of putting the lemon rind in
3:46
there I just used to give it a little
3:47
bit of juice okay now I'm gonna move
3:50
this over to this eye and let this cook
3:52
down and you'll notice that I'm actually
3:55
cooking mine with the lid off because I
3:57
want them to thicken
3:58
I've actually got a pot of pears down
4:00
here that have already been cooking for
4:03
about an hour but you can see the syrup
4:06
is getting real thick and I can smell
4:08
that ginger really going to work in
4:12
there all right that sugar is finally
4:16
starting to melt in our pears and our
4:19
pineapple and y'all probably hurt a
4:22
little jiggling going on while I'm
4:24
getting all this together well it's
4:26
actually our jars that we're gonna pour
4:29
our preserves in and they've probably
4:31
been sterilizing now for about ten
4:33
minutes well the next thing I'm gonna do
4:36
is add the Rings and the lids so I'm
4:39
gonna slip them down in there and I
4:41
actually even put my tongs down in there
4:46
to sterilize them and in the meantime
4:49
our preserves are just a bawling away
4:52
and I let them cook on up to the last
4:55
minute because you want to feel your hot
4:57
jars with a hot liquid because you want
5:00
to make sure that all your jars see
5:02
ellonija and you've got that fruit good
5:04
and safe all right now you want to be
5:06
really really careful that you've got a
5:08
good grip on them because you don't want
5:12
them splashing back in that water and
5:15
burning yourself for anybody that's
5:18
around you while you're doing these all
5:20
right so these have been nice and
5:22
sterilized I can't tell you how
5:24
important it is for your jars to be
5:27
sterilized real good so now we're just
5:30
gonna fill these jars with our pear
5:33
honey now you want to leave about a half
5:36
an inch to an inch on the top of your
5:39
preserves and my grandmother taught me
5:42
to wet a paper towel and then run it
5:45
around the rim of your jars because you
5:48
don't want anything interfering with
5:51
that lid sealing on you all right and
5:54
I'm gonna come over here and pull this
5:56
out and they cool off rather quickly I'm
6:02
just gonna make sure that's placed on
6:03
there good and then I'm gonna take my
6:06
ring I'm just gonna turn it until it's
6:09
nice and tight and I'm gonna sit this
6:12
over here so they can start cooling all
6:15
right so on to our second jar look at
6:18
that piece of ginger going into there if
6:21
we've done them properly these should
6:24
last a good full year the important
6:27
thing is that your jars seal and the way
6:31
you know that they're sealed is they're
6:33
gonna pop then you'll know that you've
6:35
done it properly and all's well
6:38
I want to stop and go over here and give
6:41
these pairs a quick twirl and make sure
6:44
they're all right when they are you can
6:47
see how this the sugar has melted and
6:49
it's becoming real liquidy so before we
6:52
know it they'll be balling when I'm
6:54
making preserves I cook them until
6:57
they're the way I like for them to look
7:00
which would be anywhere from 30 minutes
7:02
to an hour and that a beautiful color
7:04
all right I've got all the preserves
7:07
filled in the jars and I'm gonna bathe
7:09
them in the same water that I sterilize
7:13
the jars in and you'll want to be very
7:16
careful because these jars are heavy
7:19
once you fill them all right I've got
7:23
the jars in there so I'm gonna let that
7:25
water bath for about five to ten minutes
7:28
now this particular jar right here it's
7:31
going straight into the refrigerator and
7:33
we gonna find ways to eat this up pretty
7:36
quick in fact while I was standing here
7:39
I thought of a way to start eating these
7:42
up before they ruin on me
7:44
I just love love love hot Siamese though
7:56
I thought this would just be delicious
7:58
on top of this ice cream don't that look
8:03
wonderful I said won't burn my mouth and
8:10
oh my gracious mmm
8:15
I really don't think it matters whether
8:20
I bake biscuits today or not but
8:24
whatever that's coming up next
8:27
[Music]
8:33
[Music]
8:43
our pair honey turned out so good and I
8:47
can't wait to share this little recipe
8:49
with y'all because it's so deliciously
8:51
simple I'm gonna make some biscuit
8:53
sticks so we're gonna start with some
8:55
all-purpose flour and some baking powder
8:59
and some salt and we're just gonna sift
9:01
that into our bowl and we're gonna cut
9:04
some butter into it or I could use like
9:07
some type of shortening and I've got the
9:10
butter in little cubes we're just gonna
9:13
dump that all in there so we're just
9:15
gonna cut that up and you can see the
9:18
butter is chill so you can just cut up
9:21
the pieces so now we're gonna make a
9:24
well in our Bowl and we're just gonna
9:26
pour our milk in there okay so we're
9:31
just gonna work that flour into that
9:34
milk and a lot of people especially
9:36
Grandmama's do this with their hands oh
9:39
and speaking of hands Michael groover is
9:42
just gonna shoot me cuz one more time I
9:44
have forgotten to take off my rings
9:46
because I better do that I'm gonna get
9:51
so in trouble frightens me to take them
9:55
off cuz I'm so afraid I'm gonna lose
9:56
them then I would be in trouble okay now
10:01
we're just gonna put out a little flour
10:06
all right so we're just gonna need our
10:09
dough just a little bit not much
10:11
let's see that made a real pretty dope
10:14
alright so we're just gonna roll that
10:15
out you want to make sure you got plenty
10:17
of flour cuz you don't want the rolling
10:19
pin to stick to your dough
10:21
oh that looks real pretty right so now
10:24
I'm gonna take my knife and I'm gonna
10:30
cut these in strips cuz I wanted to be
10:32
kind of pretty little sticks all right
10:36
so we're gonna Pat these out just a
10:39
little bit and we're gonna make these
10:41
just like we would a normal biscuit but
10:44
we're just gonna cut them a little
10:45
different so that you can kind of just
10:47
dip them in your preserves okay we've
10:50
got our biscuit sticks ready and you can
10:52
see they're just like a regular biscuit
10:54
but we've just
10:56
just up the shape of them a little bit
10:58
so we're just gonna brush those with
11:00
butter put them into a preheated 450
11:02
degree oven maybe for 10 to 12 minutes
11:05
you know can we've got some ready over
11:14
here one pan and then moving around
11:22
nicely cuz that pan was sprayed as well
11:26
as being cooked on a nonstick pan so
11:31
they look really good
11:32
while those cool off a little bit let's
11:34
move on over time preserves that we're
11:37
making this is one of my very favorite
11:41
recipes I have found that it's the
11:44
simplest of all the preserves but
11:47
normally I use FIGS well there are no
11:51
figs this time of year so today I'm
11:53
actually using apricots and we're gonna
11:56
put those in the pan along with some
11:58
sugar now the trick to these preserves
12:01
is strawberry gelatin so we're just
12:04
gonna let this cook and it doesn't take
12:06
very long at all I've already got our
12:10
jars sterilized and now I'm gonna drop
12:15
in the Rings and I sterilize them for
12:17
about two minutes and I want to tell you
12:20
something else it's very very important
12:22
these lids are only for one-time use as
12:26
far as sealing them of course they're
12:28
fine to store in the refrigerator but
12:30
for preserves any kind of canning you
12:33
always have to start with a newly that's
12:35
very very important all right so I've
12:38
moved this pot over here and can see how
12:40
quickly those are becoming more of a
12:45
liquid and I've got the boiling jars
12:47
ready so when we come back we're gonna
12:49
take these that are ready and Jarmo and
12:52
we're gonna stick some biscuits in them
12:54
[Music]
13:00
[Music]
13:11
okay this is ready and looking good so
13:15
we're ready to jar this up and our jars
13:18
are just a bubbling over here so I'm
13:22
gonna turn that down a little bit and
13:26
I'm gonna very carefully lift out the
13:28
jars you want to be careful you don't
13:30
want to burn yourself and they actually
13:32
make a lot of equipment for canning day
13:36
they actually have little jar removers
13:39
alright I'm gonna take our Rings out
13:42
when those jars are still a little hot
13:45
it looks just like strawberry preserves
13:49
only the fruit is apricot seal that up
13:53
and you'll want to remember not screw
13:55
your jars too tight because they're
13:58
gonna be expanding and shrinking and all
14:00
of that so you don't want to really bear
14:03
down on that ring until after they've
14:06
cooled and then you can go back and
14:08
tighten them all up and remember to
14:10
leave about a half an inch head in your
14:13
jar a few minutes ago I was making pear
14:16
honey and I cooked it a little longer
14:20
than I would a normal preserve because I
14:23
wanted it to take on the color of honey
14:25
but you can also cook it a little less
14:27
and have it more the color of the pear
14:32
right now we're going to process those
14:35
for a few minutes and in the meantime
14:37
we're going to move over here and make
14:40
one of my favorite jellies that my
14:42
grandmother used to make she used to
14:44
keep pepper jelly around and it's real
14:47
real simple to make so we're gonna take
14:51
our bell pepper and I have a Pina pepper
14:54
because our pepper jelly is actually
14:57
going to have a bite to it I also like
15:00
making this with a red bell pepper the
15:02
red and green together is so pretty so
15:05
I'm gonna process this
15:09
just just a little bit because I want
15:12
you to be able to crunch on that pepper
15:14
when you're eating your jelly ooh and my
15:17
gracious it smells good so we're just
15:21
gonna put these in our pot like I said
15:24
these make great gifts I remember
15:26
grandma giving everybody she knew a jar
15:29
pepper jelly but you can fix up a cute
15:31
little basket and put the cream cheese
15:33
in it and some nice crackers and have a
15:36
complete little gift basket so to this
15:39
we're going to add the sugar an apple
15:45
cider vinegar and we're going to add
15:48
some certo and this is going to act as a
15:52
thickening agent for us certo is a
15:56
liquid fruit pectin in fact because
15:59
we're using this for some reason it
16:03
works as magic that's not gonna require
16:07
a water bath all right
16:09
see how pretty that is the greens coming
16:12
alive but it's not quite as green as I
16:15
would like it so I'm gonna fix that by
16:17
in just a few drops of green food
16:19
coloring okay so all we have to do with
16:22
this is just dissolve it and it's ready
16:25
to put in our jars that we have
16:27
processed so we're just gonna bring that
16:29
to a bowl and then we're gonna cut it
16:30
off and load our jars I swear I hear one
16:34
of those biscuit sticks back there
16:35
saying yes I knew I heard it alright so
16:44
I'm gonna come over here since we got
16:45
some strawberry jam left and just see
16:49
how it is on that biscuit
16:55
that's delicious
16:58
you know I think our our jars have
17:02
probably processed long enough I'm gonna
17:05
very gently take these out and sit him
17:09
right up there mm-hmm
17:11
look did you hear that ping that was
17:15
that was very quick fit to seal that
17:17
quick you see they don't seal that
17:19
quickly all right and I'm just gonna let
17:23
them sit there and cool look how pretty
17:25
those do look all right this looks ready
17:29
now so we're gonna seal these up now I
17:32
have sterilized these jars so oh this
17:35
pepper jelly looks delicious look at
17:38
those colors I'm gonna clean that room
17:41
real good when I serve this I normally
17:44
just get a 8 ounce block of cream cheese
17:46
and put it on a little platter and then
17:49
just pour the pepper jelly all on top of
17:52
it so I've got some spreadable cream
17:54
cheese right here so I'm just gonna make
17:55
sure this is good as granny's not even
18:01
gonna wait foot to cool done that look
18:05
yummy and of course once it's cooled
18:07
it'll be a little thicker than that this
18:10
is great for st. Patrick's Day when you
18:12
wanting to have everything green that
18:14
you did y'all hear that ping I heard
18:16
another one seal that's a very very good
18:19
sound when you're canning mmm tastes
18:25
just like Grandma palms when we come
18:27
back labeling and decorating they're
18:30
gonna make great gifts
18:32
[Music]
18:38
[Music]
18:45
when you're giving your beautiful
18:48
homemade preserves as gifts you want to
18:50
jazz them up just a little bit and I
18:53
love using a fabric that coordinates
18:55
with whatever the preserve is just
18:57
remove your ring and put your fabric on
19:00
your jar so it's got a little dress on
19:02
and see how pretty that is
19:03
and I also found the gold liquid pin
19:07
laying around the house and it looks
19:09
real pretty to just write directly on
19:11
the jar and it's very important that I
19:15
put the date on these so that the people
19:18
that I give these to will know how long
19:19
they can keep it on their shelves and
19:21
people are just gonna love the gift that
19:24
you gave them because you know what it's
19:26
a little piece of yourself I hope that
19:30
our time together has helped child to
19:33
realize not only is this yummy to the
19:36
tummy it's easy and it's almost
19:38
therapeutic and I think you're gonna
19:41
just love this pepper jelly if you've
19:42
never had it before by all means try it
19:45
and you can use the green peppers you
19:47
can use the yellow or you can use the
19:49
red and all we gonna do I've got just a
19:53
plain block of cream cheese and this is
19:57
my favorite way to eat pepper jelly so I
20:00
hope this show is inspired y'all to get
20:02
into your kitchen with your family or
20:05
your dog and take advantage of some of
20:08
the things that are around you this time
20:10
of year and available so you know as
20:12
usual Gertie and I wish y'all best
20:17
dishes from our kitchen to yours good
20:21
girl
20:26
Oh
20:28
you
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