Oh friends, I am very excited to share this book with you! It’s Sherri Brooks Vinton’s newest work and I have a feeling you are going to love it. Called Put ’em Up! Fruit
I have long recommended Sherri’s first book (Put ‘Em Up) to people looking for a comprehensive canning book and I’m happy to find that this new edition is equally useful. The first 40 pages of the book are devoted to setting canners up for success.
There are tips on kinds of fruit that work best for preserving, a definition of terms, detailed information on pectin, a primer on achieving set for jams and, of course, everything you need to know about safely canning your food.
From there, Sherri moves her readers into the recipes. These are organized alphabetically by kind of fruit (it starts with apples and ends with tomatoes). Within each section, there are both recipes for preserves using that fruit and recipes that help you use up that preserve.
This means that the recipe for Classic Cherry Jam is nestled up against a matching one for Sautéed Duck Breast with Cherry Reduction and the Dried Apricots (done in the oven) are paired with Wild Rice Salad that features dried fruit.
I’m looking forward to cherry season, so that I can make the Cherry Ancho Chile Jam and the Pulled Pork Tacos that feature that preserve! Sherri has made several videos to go along with this book. They’re fun, because you get a chance to see her make a preserve and then use it right in a recipe. There’s also one there that features the basics of boiling water bath canning, which is certain to be useful to some of you
Jam in salad dressing, chutneys in sandwiches, fruit butters in yogurt!
My favorite way to use up preserves, etc. is either to put them on plain yogurt for a tasty dessert or to make linzer cookies and jelly rolls.
Garlic hot pepper jelly and goat cheese on eggs
I love to use peaches preserve to make my birthday cake filling. It’s yummy, sweet, tangy and moist. Can’t wait to try new ways to use them!
We like to eat our green tomato chutney with ham. It’s lovely!
I like to use raspberry preserves with chocolate cake–yum!
I use my mango chutney in a family favorite recipe for tropical chicken served over brown rice and topped with green onion, fresh mango slices and almond slivers. Yummy!
Honestly, my favorite way to use my jams and jellies is on a piece of toast. Yummmm. That is dessert. I also like to use conserves with cheese and crackers.
Love jam in yogurt and love to use jam in between the layers of cakes.
I like to use jams between cookies, (and PB & J thumbprints! yum!)
I’m curious though, were vegetarians, and most “use up your preserves” recipes I see involve meats. how useful, really, would this book be for me? (besides the recipes for the preserves themselves, that is)
I just saw this book in the bookstore yesterday. It looks really nice, and I like her first one and use it a lot.
The only preserve I cook with is applesauce in things like muffins. I very often serve one of my chutneys along side some plain, grilled chicken. It lets me cook the chicken quickly with no fuss but still have lots of flavor when eating it.
I’m so boring…I just like jams on toast with some cream cheese. Maybe this is why I need to learn to expand my horizons??
Over ice cream, in yogurt, on scones, in tiny cookie turnovers… there is no favorite!!! Can’t wait to see inside Sherri’s new book, loved the first one!
My favorite thing to do with my strawberry jam is just to use it on toast or a bagel with cream cheese, so that I can really taste the flavor. I love the concept of this book, what a great way to share her ideas.
I love to use raspberry jam flavored with rose geranium in a pan tart – it’s got a delicate and unique flavor that really makes the dessert stand out.
I love putting jam in my overnight oatmeal! A simple way to sweeten without dumping in a bunch of sugar.
Warm strawberry preserves on ice cream!
MMM..tomato chutney on top of samosas or curried cauliflower crepes have been rocking my tastebuds this winter. Looks like a great book!
My Grandson’s love my dewberry jelly on biscuits or stirred into home made yogurt–they call it ‘Grandma’s jelly’.
I pretty much stick to jam on toast or hot pepper jelly with cream cheese and crackers, or sometimes heat up a jam or jelly as an ice cream topping. I’d love to have more ways to use my preserves.
Most of my jams are gifts, because funny enough, I am not a huge jam lover. I do love my blueberry lemonade jam. On toast. I may mix some into vanilla or plain yogurt- but haven’t gotten around to it.
I mix jam with greek yogurt and granola. or eat it on toast. or with a spoon. I could definitely use some more ideas.
I love homemade jam stirred into yogurt and on a good PBJ. I love homemade jam so much more than store bought jam, but obviously need to be more creative!!
I mainly stick to use with baked goods, but I also love preserved lemons on grilled salmon.
One word for you. Marinade.
I use my cherry jam as cake or cupcake filling, and use applesauce to make my ‘go-to’ last-minute company’s-coming or potluck cake, which is the applesauce cake recipe from an old version of the Betty Crocker cookbook.
I use my jams stirred in plain yogurt, but I’m always looking for new uses. This book sounds great.
We love our savory jams with cheese and crackers. And I like to use some of that peach bellini jelly as a bribe!
my favorite and all time classic is strawberry jam. always have for the holidays!!!
I use peach jam on grilled pork chops!
Love to use blackberry preserves inside of some crunchy breakfast bars!
Sometimes I run across a jam or jelly that I think I could just eat with a spoon! I pack it up into those tiny 4oz. jars & stack them in my liquor cabinet. To use them, I dump them in a cocktail shaker, rinse the jar with vodka & add that to the container with some ice. Then I just shake, pour, & enjoy! This isn’t quite as healthful as some of the other suggestions, but it’s sure is nice on a warm evening watching the sun go down!
Strawberry jalapeno jam is great with peppered goat cheese.
Raspberry freezer jam in greek yogurt.
I use jam to fill my mini tarts. I used to make them for holiday parties, but now my relatives insist that I make them for all of our family functions.
I use jam I have made in oatmeal bars. Yum!
I love adding jam of all types to scones. My new favorite is a balsamic strawberry.
You had me at the tacos made with the cherry ancho jam (oh, Amazon!…)
I definitely need to get more creative with jam… I have been mixing marmalade with fruit, nuts & seeds in my oatmeal, making turnovers, pairing it with cheese and crackers, etc. – but my fav is Greek yogurt and fig jam breakfast parfaits with walnuts & pumpkin seeds. Now, do I have another jar of fig preserves lurking in the pantry?…
I am not so exciting.. toast and biscuits are my favorite medium for jam. It is also my “syrup” for pancakes and waffles. But I have used them with pairings of cheese and fruit and occasionally as a glaze or mariniade.
Ok..a little exciting.
I freeze a number of berries but have a penchant for strawberry rhubarb jam…
I’ve never gotten much further than jam on toast or biscuts. Sometimes I spread some on roasting meat, but not near often enough. I need this book to expand my horizions and add a personal touch to same-o, same-o food.
I love to use jams/preserves as a base for my vinaigrettes. I use whatever compliments my salad.
I love, love, love this idea! I make all my own salad dressings, but I never thought of putting my jam in one. Thanks so much!
I’m boring and need ideas! The jam goes on toast and my pancakes. Sometimes on chicken!
Marmalade in a stir fry as part of the sauce.
Jam instead fruit and grain cereal bars 🙂
I like to use the applesauce I make in granola thanks to you!
I love to make mystery muffins with as many different kinds of jam/preserves that I have in the frig.
I’m still working on how to use all these yummy preserves–so far I haven’t managed to be much more creative than using slightly-thinned jam as a glaze for pound cake, so this book would be a real help to me!
We love tomato jam on top of grilled pork chops.
I usually make a ham glaze at Easter out of orange marmalade. This book sounds great:@)