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Jellies, Jams, Preserves | 4 Homemade Jam Recipes - Learn how to make homemade jams and jellies for Paula's buttery biscuit sticks. Paula's making the best homemade preserves recipes. Paula’s Home Cooking, Season 3, Episode 8.
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00:00 Intro
0:56 Pear Honey Recipe: https://www.pauladeen.com/recipe/pear-honey/
7:26 Biscuit Sticks Recipe: https://www.pauladeen.com/recipe/biscuit-sticks/
10:19 Strawberry-Apricot Preserves Recipe: https://www.pauladeen.com/recipe/strawberry-apricot-preserves/
13:32 Pepper Jelly Recipe: https://www.pauladeen.com/recipe/pepper-jelly/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- [Paula] Hey y'all, I'm Paula Deen.
0:02
You know, sometimes it's really hard
0:04
to say goodbye to summer's fruits and veggies.
0:07
So, what better way to enjoy them, than by preserving them.
0:10
And I mean, literally.
0:11
And today we're gonna do just that,
0:13
where we're gonna really sweeten up things
0:16
with a pear honey that's just heavenly.
0:18
And then we're gonna need something
0:20
to dip into all that goodness.
0:22
And you know my buttery biscuit sticks will do the trick.
0:25
But that's not all y'all.
0:27
Next up, I'm gonna be making
0:29
a mouth-watering strawberry apricot preserve,
0:31
and then to finish things up,
0:33
it's a jelly that'll kick ya, my pepper jelly.
0:37
So come on, y'all let's get started,
0:40
because all day is jelly day.
0:43
- Look at all these beautiful peppers
0:46
and jalapenos that we're gonna be using.
0:48
You know, I just love jelly and preserve day.
0:52
It just brings back the times that I was in the kitchen
0:55
with my grandmother, Paul.
0:56
The first one I'm going to show y'all today is pear honey.
0:59
Now you can see today's pears, I'm cutting them
1:01
just like a potato that you will make in potato salad.
1:06
So we're gonna start by putting these in the pot,
1:12
and we're gonna add a large can of crushed pineapple
1:17
with its juice.
1:19
And I'm gonna add four nice pieces of ginger.
1:24
All right.
1:24
(chuckles)
1:27
For those that have never made jellies and preserves,
1:31
this might shock you, what you're fixing to see,
1:33
but it requires a lot of sugar to make jellies and jams.
1:41
So (laughs)
1:43
this could send you
1:44
into a coma just watching Paula do this,
1:48
but it really is required.
1:52
(chuckles) Would you believe 10 cups?
1:54
(giggles)
1:57
All right, now we're gonna cut that on
1:58
and we're just gonna stir that up.
2:00
And you can see I'm not adding any liquid to it at all,
2:04
because it's gonna... the sugar in the fruit
2:07
and the pineapple is gonna make its own syrup.
2:09
Now, when my aunt Peggy makes pear preserves,
2:12
she doesn't use the ginger, but she uses actual lemon rind.
2:18
But, instead of putting the lemon rind in there,
2:21
I just use to give it a little bit of juice.
2:23
Okay, now I'm gonna move this over to this side
2:26
and let this cook down.
2:28
And you'll notice that I'm actually cooking mine
2:30
with the lid off because I want them to thicken.
2:33
And I've actually got a pot of pears down here
2:36
that have already been cooking for about an hour,
2:39
but you can see the syrup is getting real thick
2:42
and I can smell that ginger really go into work in there.
2:49
- All right, that sugar is finally starting
2:51
to melt in our pears and our pineapple.
2:56
And y'all probably heard a little jiggling going on
2:58
while I've been getting all this together.
3:01
Well, it's actually our jars
3:03
that we're gonna pour our preserves in.
3:05
And they've probably been sterilized now
3:07
for about 10 minutes.
3:09
Well, the next thing I'm gonna do,
3:11
is add the rings and the lids.
3:13
So I'm gonna slip them down in there,
3:15
and I actually even put my tongs down in there
3:20
to sterilize them.
3:23
And in the meantime, our preserves there,
3:25
are just boiling away
3:28
and I let them cook on up to the last minute,
3:30
because you want to fill your hot jars with a hot liquid,
3:34
because you want to make sure that all your jars seal on you
3:37
and you've got that fruit good and safe.
3:40
All right now, you want to be really, really careful
3:42
that you've got a good grip on them.
3:46
Because you don't want them splashing back in that water
3:51
and burning yourself or anybody
3:53
that's around you while you're doing these.
3:55
All right, so these have been nice and sterilized.
3:58
I can't tell you how important it is for your jars
4:01
to be sterilized real good.
4:04
So now, we're just gonna fill these jars
4:07
with our pear honey.
4:08
Now you want to leave about a half an inch, to an inch
4:13
on the top of your preserves.
4:15
And my grandmother taught me to wet a paper towel
4:19
and then run it around the rim of your jars
4:22
because you don't want anything interfering
4:25
with that lid sealing on you.
4:29
All right, now I'm gonna come over here
4:30
and pull this out.
4:33
And they cool off rather quickly.
4:36
I'm just gonna make sure that's placed on there good.
4:39
And then I'm gonna take my ring,
4:42
I'm just gonna turn it until it's nice and tight.
4:46
And I'm gonna sit this over here,
4:48
so they can start cooling.
4:50
All right. So, on to our second jar
4:52
look at that piece of ginger going into there.
4:56
If we've done them properly,
4:58
these should last a good full year.
5:01
The important thing is that your jars seal
5:04
and the way you know that they're sealed
5:07
is they're gonna pop.
5:08
Then you'll know that you've done it properly
5:12
and all's well.
5:13
I wanna stop, and go over here
5:15
and give these pears a quick twirl,
5:18
and make sure they're all right.
5:20
When they are, you can see how the sugar has melted
5:24
and it's becoming real liquidy.
5:26
So before we know it, they'll be boiling.
5:28
When I'm making preserves,
5:30
I cook them until they are the way I like for them to look,
5:34
which would be anywhere from 30 minutes to an hour.
5:38
Ain't that a beautiful color?
5:39
All right, I've got all the preserves filled in the jars,
5:43
and I'm gonna bathe them in the same water
5:46
that I sterilized the jars in.
5:50
And you'll wanna be very careful,
5:51
because these jars are heavy once you fill them.
5:57
All right, I've got the jars in there.
5:59
So I'm gonna let that water bath about 5 to 10 minutes.
6:03
Now, this particular jar right here,
6:04
it's going straight into the refrigerator,
6:08
and we gonna find ways to eat this up, pretty quick.
6:12
In fact, while I was standing up here,
6:14
I thought of a way to start eating these up
6:16
before they ruin on me.
6:27
I just love, love, love hot sundaes.
6:30
So, I thought this would just be delicious
6:35
on top of this ice cream.
6:36
Doesn't that look wonderful?
6:40
Plus it won't burn my mouth.
6:46
Oh, my gracious!
6:47
Mmm!
6:53
I really don't think it matters
6:55
whether I bake biscuits today or not (laughs),
6:58
but whatever, that's coming up next.
7:07
I so hope y'all are enjoying the show.
7:10
And if you do.
7:12
Be sure to click like, subscribe and
7:15
notification bell so you'll never miss a video.
7:19
And we'll be right back after the break.
7:28
Our pear honey turned out so good,
7:31
and I can't wait to share this little recipe with y'all,
7:34
because it's so deliciously simple.
7:36
I'm gonna make some biscuit sticks.
7:38
So we're gonna start with some, all-purpose flour,
7:41
and some baking powder,
7:43
and some salt.
7:45
We're just gonna sift that into our bowl,
7:48
and we're gonna cut some butter into it,
7:51
or I could use like some type of shortening.
7:53
And I've got the butter in little cubes.
7:57
We just gonna dump that all in there.
8:00
So we're just gonna cut that up,
8:02
and you can see the butter is chilled,
8:04
so you can just cut up the pieces.
8:06
So, now we're gonna make a well in our bowl,
8:10
and we're just gonna pour our milk in there.
8:15
Okay.
8:16
So we're just gonna work that flour into that milk.
8:19
And a lot of people, especially grandmamas,
8:22
do this with their hands.
8:23
Ooh, and speaking of hands,
8:25
Michael Groover is just gonna shoot me,
8:28
because one more time,
8:29
I have forgotten to take off my rings.
8:32
So I better do that.
8:35
I'm gonna get so in trouble.
8:38
Frightens me to take them off,
8:40
because I'm so afraid I'm going to lose them,
8:41
then I would be in trouble.
8:44
Okay.
8:45
Now we're just gonna put down a little flour.
8:52
All right, and so we're just gonna knead our dough,
8:54
just a little bit, not much.
8:57
You see that made a real pretty dough.
8:59
All right, so we're just gonna roll that out.
9:00
You wanna make sure you've got plenty of flour
9:03
because you don't want the rolling pin
9:04
to stick to your dough.
9:06
Oh, that looks real pretty.
9:08
Right.
9:09
So, now I'm gonna,
9:12
take my knife and I'm gonna cut these in strips
9:16
because I want it to be kinda pretty little sticks.
9:20
All right, so we're gonna pat these out
9:23
just a little bit,
9:25
and we're gonna make these
9:26
just like we would a normal biscuit,
9:28
but we're just gonna cut them a little different,
9:30
so that you can kinda just dip them in your preserves.
9:33
Okay.
9:34
We've got our biscuit sticks ready,
9:36
and you can see they're just like a regular biscuit,
9:39
but we've just jazzed up the shape of them a little bit.
9:43
So we just gonna brush those with butter,
9:45
put them into a preheated 450 degree oven,
9:49
maybe for 10 to 12 minutes.
9:51
Don't those look good?
9:56
Okey-doke, and we've got some ready over here.
10:01
We've got one pan.
10:05
And they're moving around nicely,
10:07
because that pan was sprayed,
10:10
as well as, being cooked on a non-stick pan.
10:15
So those look really good.
10:17
While those cool off a little bit,
10:19
let's move on over to our preserves that we're making.
10:23
This is one of my very favorite recipes.
10:27
I have found that it's the simplest of all the preserves,
10:31
but normally I use figs.
10:34
Well, there are no figs this time of year,
10:37
so today, I'm actually using apricots.
10:40
And we're gonna put those in the pan,
10:42
along with some sugar.
10:44
Now the trick to these preserves, is strawberry gelatin.
10:48
So we're just gonna let this cook,
10:50
and it doesn't take very long at all.
10:53
I've already got our jars sterilized,
10:58
and now I'm gonna drop in the rings,
11:01
and I sterilize them for about two minutes.
11:03
And I want to tell you something else.
11:05
It's very, very important.
11:07
These lids are only for one-time use as far as sealing them.
11:12
Of course, they are fine to store in the refrigerator,
11:15
but for preserves, any kind of canning,
11:17
you always have to start with a new lid.
11:20
That's very, very important.
11:22
All right.
11:23
So I've moved this pot over here
11:24
and you can see how quickly
11:27
those are becoming more of a liquid.
11:30
And I've got the boiling jars ready.
11:32
So when we come back, we're gonna take these that are ready
11:36
and jar them up,
11:37
and we're gonna stick some biscuits in them.
11:45
I hope y'all are enjoying the show
11:47
and I want to hear from you.
11:49
Tell me what recipes or videos you'd like to see me
11:52
make by just leaving a short comment below.
11:56
Now, let's get back to the show, y'all.
12:04
- Okay, this is ready,
12:07
and looking good.
12:09
So we're ready to jar this up.
12:11
And our jars are just a bubbling over here.
12:15
So I'm gonna turn that down a little bit,
12:20
and I'm gonna very carefully, lift out the jars.
12:22
You wanna be careful, you don't want to burn yourself.
12:25
And they actually make a lot of equipment for Canning Day.
12:30
They actually have little jar removers.
12:33
All right, I'm gonna take our rings out.
12:37
When those jars are still a little hot,
12:40
it looks just like strawberry preserves.
12:43
Only the fruit is apricot.
12:46
We're gonna seal that up.
12:47
And you wanna remember, not screw your jars too tight,
12:50
because they're gonna be expanding and shrinking,
12:54
and all of that,
12:54
so you don't want to really bear down on that ring
12:59
until after they've cooled,
13:01
and then you can go back and tighten them all up.
13:03
and remember to leave about a half a inch head, in your jar.
13:08
A few minutes ago, I was making pear honey,
13:11
and I cooked it a little longer
13:14
than I would a normal preserve,
13:16
because I wanted it to take on the color of honey.
13:19
But you can also cook it a little less,
13:22
and have it more the color
13:25
of the pear.
13:27
Right, now we're gonna process those for a few minutes.
13:30
And in the meantime,
13:31
we're gonna move over here
13:33
and make one of my favorite jellies
13:36
that my grandmother used to make.
13:37
She used to keep pepper jelly around,
13:39
and it's real, real simple to make.
13:43
So we're gonna take our bell pepper and our jalapeno pepper.
13:49
Because our pepper jelly
13:50
is actually going to have a bite to it.
13:52
I also like making this with a red bell pepper,
13:55
the red and green together is so pretty.
14:00
So, I'm gonna process this
14:03
just a little bit,
14:05
because I want you to be able to crunch on that pepper
14:08
when you're eating your jelly.
14:10
Ooh! and my gracious, it smells good.
14:14
So we're just gonna put these in our pot.
14:17
Like I said, these make great gifts.
14:19
I remember grandma giving everybody she knew,
14:22
a jar of pepper jelly,
14:24
but you can fix up a cute little basket,
14:26
and put the cream cheese in it,
14:28
and some nice crackers,
14:29
and have a complete little gift basket.
14:32
So, to this, we're gonna add the sugar,
14:37
and apple cider vinegar,
14:40
and we're gonna add some Certo,
14:44
and this is gonna act as a thickening agent for us.
14:49
Certo is a liquid fruit pectin.
14:52
In fact, because we're using this,
14:55
for some reason, it works its magic
14:58
that's not gonna require a water bath.
15:03
All right, see how pretty that is?
15:05
The greens coming alive,
15:06
but it's not quite as green as I would like it.
15:09
So, I'm gonna fix that by adding just a few drops
15:12
of green food coloring.
15:14
Okay, so all we have to do with this,
15:16
is just dissolve it
15:18
and it's ready to put in our jars that we have processed.
15:22
So, we're just going to bring that to a boil
15:23
and then we're gonna cut it off, and load our jars.
15:26
I swear I hear one of those biscuit sticks
15:27
back there saying, "Paula, Paula." (giggles)
15:35
Yes, I knew I heard it. (giggles)
15:37
All right, so I'm gonna come over here,
15:39
since we got some strawberry jam left,
15:41
and just see how it is on that biscuit.
15:49
Mmm, it's delicious.
15:52
Mmm.
15:53
Well, you know, I think our jars
15:55
are probably processed long enough,
15:58
so I'm gonna very gently take these out
16:02
and set them right up there.
16:05
Look, did you hear that ping?
16:08
That was very quick for it to seal that quick,
16:11
you see, they don't seal that quickly.
16:15
All right, now I'm just gonna let them sit there and cool.
16:17
Look how pretty those do look.
16:20
All right.
16:22
This looks ready now, so we're going to seal these up.
16:25
Now I have sterilized these jars, so...
16:28
Oh, this pepper jelly looks delicious.
16:31
Look at those colors.
16:33
I'm gonna clean that rim real good.
16:35
When I serve this,
16:37
I normally just get an eight ounce block of cream cheese,
16:41
and put it on a little platter,
16:43
and then just pour the pepper jelly on top of it.
16:46
So I've got some spreadable cream cheese right here,
16:48
so I'm just going to make sure this is good as grannie's.
16:54
I'm not even gonna wait for it to cool.
16:58
Don't that look yummy?
16:59
And of course, once it's cooled,
17:01
it'll be a little thicker than that.
17:03
This is great for St. Patrick's Day.
17:05
When you wanting to have everything green that you...
17:08
Did y'all hear that, "ping". I heard another one, seal.
17:11
That's a very, very good sound when you're canning.
17:17
Hmm, taste just like grandma Paul's.
17:20
When we come back; labeling and decorating.
17:23
They gonna make great gifts.
17:31
I so hope y'all are enjoying the show.
17:34
And if you do.
17:35
Be sure to click like, subscribe and
17:38
notification bell so you'll never miss a video.
17:42
And we'll be right back after the break.
17:49
- When you're giving your beautiful homemade preserves
17:52
as gifts,
17:53
you wanna jazz them up just a little bit.
17:55
And I love using a fabric that coordinates
17:57
with whatever the preserve is.
17:59
Just remove your ring and put your fabric on your jar.
18:04
So, it's got a little dress on. See how pretty that is?
18:07
And I also found the gold-liquid pen,
18:10
laying around the house,
18:12
and it looks real pretty to just write directly on the jar.
18:15
And it's very important that I put the date on these,
18:19
so that the people that I give these to,
18:22
will know how long they can keep it on their shelves.
18:24
And people are just gonna love the gift that you gave them.
18:28
Because you know what? It's a little piece of yourself.
18:32
I hope that our time together
18:34
has helped y'all to realize,
18:36
not only is this yummy to the tummy,
18:39
it's easy and it's almost therapeutic.
18:42
And I think you're gonna just love this pepper jelly.
18:45
If you've never had it before, by all means, try it.
18:48
And you can use the green peppers, you can use the yellow,
18:51
or you can use the red.
18:53
And all we're gonna do,
18:55
I've got just a plain block of cream cheese,
18:59
and this is my favorite way to eat pepper jelly.
19:03
So, I hope this show has inspired y'all
19:05
to get into your kitchen with your family or your dog,
19:09
and take advantage of some of the things
19:12
that are around you this time of year and are available.
19:14
So, you know,
19:15
as usual, Goldie and I,
19:19
wish y'all best dishes,
19:20
from our kitchen to yours.
19:24
Good girl (laughs)
19:29
Hey, y'all, it's Paula Deen.
19:31
Now, if you enjoyed this video, be sure to like it
19:34
and click the subscribe button as well as the notification
19:38
and bell to be alerted when I post a video.
19:42
Love and Best Dishes Y'all.
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