The Power of Number Seven: A Love Affair with Raspberries and Jelly-Making

I'm obsessed with number seven, man. It's like my lucky number. And raspberries are my weakness. I mean, what's not to love? They're sweet, juicy, and decadent. When it comes to food, especially desserts, the number seven holds a special place in my heart. It's like a code, a secret language that only true foodies understand.

As we sat down to taste one of these beautiful raspberries, I couldn't help but feel a sense of excitement. The initial flavor was almost like a texture, with a hint of fuzziness. It was like the raspberry was trying to tell me something, but I couldn't quite put my finger on it. "It's sweet," I said to my friend, trying to describe the taste. But that just wasn't doing it justice. The best way to sum up the experience was to say that it was like a yeast bloom on your tongue – a little bit fuzzy and slightly sour. It was weird, but in a good way.

To really appreciate the raspberry's unique qualities, we decided to make a little cooking demo together. We're going to cook it together and make a little raspberry jam. We started by macerating our berries with three-quarters of a cup of sugar. The idea is that as we let them sit there, they'll start getting juicy and fun. And when we add the sugar, it's like magic. The berries will break down and get real juicy, just like in a good jelly.

As we waited for our jam to set, I couldn't help but think about the process of making it. It takes 20-30 minutes of constant stirring and attention to make sure everything melts perfectly. But when it's done right, it's like nothing else matters. The mixture is transformed into this beautiful, syrupy jelly that's just begging to be eaten.

We set up a little tasting station with some cold plates, and I showed my friend how to test for the perfect consistency. As we watched our jam come together, I realized that the process of making it was almost like art. We added a little rose water and lemon juice to give it a subtle floral note. And when we tasted it, we knew that we had something special.

We decided to label our jar "Paris," but let's be real – it was more like my child wrote it than any artist I know. Still, the name stuck, and I couldn't help but feel proud of what we'd created. There's something special about taking a simple ingredient like raspberries and turning them into something truly magical.

As we sat down to enjoy our jam on some crusty bread with butter, I realized that this was what it meant to be a foodie – not just about eating the latest trendy dishes, but about understanding the art behind each ingredient. And for me, the number seven will always be more than just a lucky number – it's a reminder of the power of simplicity and creativity in the kitchen.

"WEBVTTKind: captionsLanguage: enliterally never gonna look at fruit the same again no isn't that funny this one looks like a cute butt i'm so excited to learn how to make jelly that's it that is the goal yes hey guys i'm brad leone this is taste testers the show where we try and explore different foods today we're gonna be exploring different types of berries with my guest paris hilton thank you for joining thank you hey so paris you know i've heard you're really trying to expand your repertoire of the culinary world how's that going for you it's going amazing i have my show cooking with paris on netflix beautiful killing it but today i'm excited to learn about berries because i don't really know much except about raspberries and strawberries did you know raspberry isn't actually a berry what really there's like two basic categories of berries there's the common berry which is like raspberry strawberry and then there's the botanical berry right which is more like a pumpkin a banana right which things that you i normally i didn't think were were berries right but no no we'll get into that but here we have a bag with all different types of berries right and we'll just start with the first one let's do it like a cute little package there any guesses i don't know probably like one of the og's like blueberry or raspberry oh okay all right so number one we got the golden gooseberry number one cape gooseberry botanical south america may through september have you ever had i feel like i have like i don't know if it was like a thanksgiving party or like hawaii or i don't know they always remind me of like a tomatillo right on the outside where it has that that little like covering you know yes let's get in there i'm just gonna bite it no don't be scared it's delicious sure yeah the face you're making it looks like it's like sour yeah for sure that is the sour face it's awesome right do you like it i'm confused by your reaction it's good though okay it's like sweet soury seedy like healthy sour patch kid they sell them dry too and they are kind of like little sour patches a berry right by definition did a little research and it has to have three segments to a part to it like let's just say the earth is a berry all right we have the crust and then we got the mantle and then the seeds are suspended in like this like little pulpy thing right which will be the the core okay is that paint a good picture no oh i feel like i'm in science class again and i have no idea what they're talking about oh let's grab number two paris number two i gotta really up my work you know i'm looking you got these gloves on you got this beautiful dress next time i messed up next time i'm wearing gloves yeah i'll bring you some next time oh i know this old number it's a dried mulberry number two dried mulberries common china spring and summer it's like a raisiny kind of it's not my favorite i like them way better fresh mm-hmm what are you tasting what are you getting exactly we just said raisin right yeah but like not a good raising because i am used to the raisins that are in cereal oh yeah yeah that's probably a good raisin bran raisin bran raisins no these are good i don't know like i've always struggled with these like i don't ever like i don't really want to eat a lot of these no i just want one i wish i had none number three number three all right i love these little pomegranate huh number three pomegranate botanical iran late fall through winter i'm obsessed with pomegranates really mm-hmm so you snack them they're kind of annoying to eat because you have to like chew them and like get the seeds out but it tastes so good delicious the juice is insane and i actually found out a new way to cut it on tick tock yesterday can you show me yeah we need a knife and a spoon fly in the knife ooh gold spoon we need two spoons yeah two spoons hello i know i mean i know you guys are tired of me but right here red spoon oh yeah i get it second class man so how do you show me how do you open this you like this to the top do you have to cut it you kind of cut it like a pumpkin how deep you going like a half inch i don't know because on the video you can't see how deep it's going i'm just i literally just saw this last night so yeah then you like use your spoon and go like this and like eat it like ice cream what it's a juice bomb let's just try it i love it would you spit the seeds out yeah you swallow them i grind them up like a like a squirrel i am part squirrel perfect one of my spirit animals what i've seen before okay is you can cut it like that and you can see where like the little segments are and you can cut that down that's just even worse yeah don't worry about it brutal tick-tock lied to me yeah it won't be the last time or i think this is a dried currant oh i thought it was a baby newborn raisin yup that's what it is number four dried currants botanical europe may through september give it a little taste we got i hate it i'm kidding i don't hate it i'm just it's not like the berry i would want to eat what's your thoughts just on on dried fruit in general raisins i just i'm not really into but i love like dried apricots mmm mixed food love them so good number five we're getting good at this ooh straw oh strawberries number five strawberry common the americas asia and europe spring and summer these are the ogs the oh geez let's get in there could be better yeah you know what i don't want to see in a berry is like that white pith right you want just like that juicy dark red throat this one looks like a cute butt it doesn't who doesn't like a cute butt you have a go-to favorite baking berry recipe strawberry shortcake yeah it's a home run right and french toast with strawberries and bananas like sauteed onto it well yeah i think that was good let's get uh move on to the next yeah number six oh hello old friend familiar it looks like baby peppers number six dried goji berries botanical asia fall it's a tooth sticker it's just like bitter they taste better in smoothies that's how you know it's good for you just like kind of like not spicy just like a weird but almost tomatoey like sun dried tomatoey but sweet yes i know it's not that bad like if you blend it and put it with all of the healthy vitamins and strawberry and coconut and all that would be really good i dig them man number seven show it off to the world i love it it's my lucky number oh raspberries number seven raspberries common asia and europe mid-summer well let's taste one first right mm-hmm yes you can't really go wrong you know it's like pizza even even like the semi-good ones are still pretty good it's like when you first eat it that initial flavor almost has like a texture there's almost like a like a flavor of fuzz like a raspberry fuzz it's almost like a like a yeast bloom on it or something you know what i'm saying all i'm hearing is yeast and fuzz and that sounds and you know it's good no it's the worst way to describe it you have to like say it's like it's sweet juicy decadent and juicy yeah it's very cute since we love the raspberry so much we're gonna do a little cooking demo we're gonna cook it together and make a little raspberry jam send you home with a little little gift love it we got our macerated berries which is just raspberries and three quarters of a cup of sugar and you just let them sit there a little bit they start getting juicy and fun just add them right in there oh yeah oh yeah make sure you get all that sugar yeah i'm so excited i am obsessed with jelly and to learn how to make it now i'm going to be making every type of jelly possible that's it that is the goal yes now what we're looking for is you need that sugar to start melting this is going to take 20-30 minutes the berries start to break down get real juicy yeah i could see it's like melting yeah yeah that's what we're looking for all that sugar to melt it's a long process it is a whole process can i try it yeah i mean of course it's yours get in there it looks pretty good should i do that um mm-hmm right so good so we got these cold plates here and we're just gonna do i'll show you real quick do a quick little plate test chilled plate it's setting up the pectin and the sugar it's getting nice and jammies if that was just straight when we first started or if even halfway through that would just run right off right look at that we made jam paris love it let's add our rose water and our lemon juice okay let's start with a half and then we'll do a little bit of rose water you know like a quarter teaspoon you don't want to do too much just a subtlety in the rose water just gonna add that like keep you guessing a little bit of a floral note give it a smell smells so good and then we'll give it a little taste so we'll put this in the jar and we'll keep it in the fridge and it'll set up in just a few i like to chill with the lid off just it'll happen faster instead of trapping in the heat with the lid do you also have like labels oh we're going to come up with real cute names paris don't you worry about that i'm all about that all right so we have our jam we let it chill it's all done now finished product all right ready to go no i think it's good to try them first and then we figure out the names so the did the rose water yes yeah right subtle but there i thought the lemon was going to ruin the whole thing but it didn't you were really worried about that i was i was ready just to like not really put it in and pretend it's so good like with the bread and the butter it's like even better combination made in heaven yeah like maybe sweet salty sour what do you want to name yours let me think of mine i'm one step ahead of you i was already thinking of branding it the minute i saw it damn you're a shark i'm the queen of branding yes help me you're good at this i was thinking just like today's theme is berries how about let's have a berry good time i love it you know there we go brad's very good jam i like it yeah let's see yours princess paris living jam damn that's so much better than mine look at that writing it looks like a label mine looks like my child wrote it like i said thanks again for hanging out this was an interesting blast and uh and yeah learning about berries and trying new things and you know that's just what it's all about i learned about berries and you learned about branding well thanks paris are you a big like painting yes strawberry on your teeth thank you yeah true friend right there thank you do i yeah i've just been letting you suffer hate when people don't say something and it's like no yes it's a good show of character right there i'm helping you thank youliterally never gonna look at fruit the same again no isn't that funny this one looks like a cute butt i'm so excited to learn how to make jelly that's it that is the goal yes hey guys i'm brad leone this is taste testers the show where we try and explore different foods today we're gonna be exploring different types of berries with my guest paris hilton thank you for joining thank you hey so paris you know i've heard you're really trying to expand your repertoire of the culinary world how's that going for you it's going amazing i have my show cooking with paris on netflix beautiful killing it but today i'm excited to learn about berries because i don't really know much except about raspberries and strawberries did you know raspberry isn't actually a berry what really there's like two basic categories of berries there's the common berry which is like raspberry strawberry and then there's the botanical berry right which is more like a pumpkin a banana right which things that you i normally i didn't think were were berries right but no no we'll get into that but here we have a bag with all different types of berries right and we'll just start with the first one let's do it like a cute little package there any guesses i don't know probably like one of the og's like blueberry or raspberry oh okay all right so number one we got the golden gooseberry number one cape gooseberry botanical south america may through september have you ever had i feel like i have like i don't know if it was like a thanksgiving party or like hawaii or i don't know they always remind me of like a tomatillo right on the outside where it has that that little like covering you know yes let's get in there i'm just gonna bite it no don't be scared it's delicious sure yeah the face you're making it looks like it's like sour yeah for sure that is the sour face it's awesome right do you like it i'm confused by your reaction it's good though okay it's like sweet soury seedy like healthy sour patch kid they sell them dry too and they are kind of like little sour patches a berry right by definition did a little research and it has to have three segments to a part to it like let's just say the earth is a berry all right we have the crust and then we got the mantle and then the seeds are suspended in like this like little pulpy thing right which will be the the core okay is that paint a good picture no oh i feel like i'm in science class again and i have no idea what they're talking about oh let's grab number two paris number two i gotta really up my work you know i'm looking you got these gloves on you got this beautiful dress next time i messed up next time i'm wearing gloves yeah i'll bring you some next time oh i know this old number it's a dried mulberry number two dried mulberries common china spring and summer it's like a raisiny kind of it's not my favorite i like them way better fresh mm-hmm what are you tasting what are you getting exactly we just said raisin right yeah but like not a good raising because i am used to the raisins that are in cereal oh yeah yeah that's probably a good raisin bran raisin bran raisins no these are good i don't know like i've always struggled with these like i don't ever like i don't really want to eat a lot of these no i just want one i wish i had none number three number three all right i love these little pomegranate huh number three pomegranate botanical iran late fall through winter i'm obsessed with pomegranates really mm-hmm so you snack them they're kind of annoying to eat because you have to like chew them and like get the seeds out but it tastes so good delicious the juice is insane and i actually found out a new way to cut it on tick tock yesterday can you show me yeah we need a knife and a spoon fly in the knife ooh gold spoon we need two spoons yeah two spoons hello i know i mean i know you guys are tired of me but right here red spoon oh yeah i get it second class man so how do you show me how do you open this you like this to the top do you have to cut it you kind of cut it like a pumpkin how deep you going like a half inch i don't know because on the video you can't see how deep it's going i'm just i literally just saw this last night so yeah then you like use your spoon and go like this and like eat it like ice cream what it's a juice bomb let's just try it i love it would you spit the seeds out yeah you swallow them i grind them up like a like a squirrel i am part squirrel perfect one of my spirit animals what i've seen before okay is you can cut it like that and you can see where like the little segments are and you can cut that down that's just even worse yeah don't worry about it brutal tick-tock lied to me yeah it won't be the last time or i think this is a dried currant oh i thought it was a baby newborn raisin yup that's what it is number four dried currants botanical europe may through september give it a little taste we got i hate it i'm kidding i don't hate it i'm just it's not like the berry i would want to eat what's your thoughts just on on dried fruit in general raisins i just i'm not really into but i love like dried apricots mmm mixed food love them so good number five we're getting good at this ooh straw oh strawberries number five strawberry common the americas asia and europe spring and summer these are the ogs the oh geez let's get in there could be better yeah you know what i don't want to see in a berry is like that white pith right you want just like that juicy dark red throat this one looks like a cute butt it doesn't who doesn't like a cute butt you have a go-to favorite baking berry recipe strawberry shortcake yeah it's a home run right and french toast with strawberries and bananas like sauteed onto it well yeah i think that was good let's get uh move on to the next yeah number six oh hello old friend familiar it looks like baby peppers number six dried goji berries botanical asia fall it's a tooth sticker it's just like bitter they taste better in smoothies that's how you know it's good for you just like kind of like not spicy just like a weird but almost tomatoey like sun dried tomatoey but sweet yes i know it's not that bad like if you blend it and put it with all of the healthy vitamins and strawberry and coconut and all that would be really good i dig them man number seven show it off to the world i love it it's my lucky number oh raspberries number seven raspberries common asia and europe mid-summer well let's taste one first right mm-hmm yes you can't really go wrong you know it's like pizza even even like the semi-good ones are still pretty good it's like when you first eat it that initial flavor almost has like a texture there's almost like a like a flavor of fuzz like a raspberry fuzz it's almost like a like a yeast bloom on it or something you know what i'm saying all i'm hearing is yeast and fuzz and that sounds and you know it's good no it's the worst way to describe it you have to like say it's like it's sweet juicy decadent and juicy yeah it's very cute since we love the raspberry so much we're gonna do a little cooking demo we're gonna cook it together and make a little raspberry jam send you home with a little little gift love it we got our macerated berries which is just raspberries and three quarters of a cup of sugar and you just let them sit there a little bit they start getting juicy and fun just add them right in there oh yeah oh yeah make sure you get all that sugar yeah i'm so excited i am obsessed with jelly and to learn how to make it now i'm going to be making every type of jelly possible that's it that is the goal yes now what we're looking for is you need that sugar to start melting this is going to take 20-30 minutes the berries start to break down get real juicy yeah i could see it's like melting yeah yeah that's what we're looking for all that sugar to melt it's a long process it is a whole process can i try it yeah i mean of course it's yours get in there it looks pretty good should i do that um mm-hmm right so good so we got these cold plates here and we're just gonna do i'll show you real quick do a quick little plate test chilled plate it's setting up the pectin and the sugar it's getting nice and jammies if that was just straight when we first started or if even halfway through that would just run right off right look at that we made jam paris love it let's add our rose water and our lemon juice okay let's start with a half and then we'll do a little bit of rose water you know like a quarter teaspoon you don't want to do too much just a subtlety in the rose water just gonna add that like keep you guessing a little bit of a floral note give it a smell smells so good and then we'll give it a little taste so we'll put this in the jar and we'll keep it in the fridge and it'll set up in just a few i like to chill with the lid off just it'll happen faster instead of trapping in the heat with the lid do you also have like labels oh we're going to come up with real cute names paris don't you worry about that i'm all about that all right so we have our jam we let it chill it's all done now finished product all right ready to go no i think it's good to try them first and then we figure out the names so the did the rose water yes yeah right subtle but there i thought the lemon was going to ruin the whole thing but it didn't you were really worried about that i was i was ready just to like not really put it in and pretend it's so good like with the bread and the butter it's like even better combination made in heaven yeah like maybe sweet salty sour what do you want to name yours let me think of mine i'm one step ahead of you i was already thinking of branding it the minute i saw it damn you're a shark i'm the queen of branding yes help me you're good at this i was thinking just like today's theme is berries how about let's have a berry good time i love it you know there we go brad's very good jam i like it yeah let's see yours princess paris living jam damn that's so much better than mine look at that writing it looks like a label mine looks like my child wrote it like i said thanks again for hanging out this was an interesting blast and uh and yeah learning about berries and trying new things and you know that's just what it's all about i learned about berries and you learned about branding well thanks paris are you a big like painting yes strawberry on your teeth thank you yeah true friend right there thank you do i yeah i've just been letting you suffer hate when people don't say something and it's like no yes it's a good show of character right there i'm helping you thank you\n"