Cookbooks: Put ’em Up Fruit

April 9, 2013(updated on April 24, 2023)
Put 'em Up Fruit cover

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, it is filled with recipes on how to preserve fruit and then use up those preserves. If you’ve ever wondered what to do with your jams or chutneys once you’ve made them, this is the book for you.

Put 'em Up Fruit spine

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.

Put 'em Up Fruit introduction

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.

Put 'em Up Fruit cherry ancho chili jam

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

Put 'em Up Fruit back cover
Disclosure: Storey Publishing provided a review copy at no charge to me. I was not paid to run this post or say nice things about this book, I just happen to think it’s pretty darn great. 

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591 thoughts on "Cookbooks: Put ’em Up Fruit"

  • Love jams any way I can get them! Sauces, vinaigrettes, on pork or lamb, in my yogurt–but my favorite, hands down is on a biscuit, warm, just out of the oven. Nothing better. The definition of comfort food!

  • What a very nice book! Here in my area, the Japanese Loquat trees are absolutely loaded all over town. I was given the gift of a lot of these wonderful little fruits, but they didn’t even make it to the kitchen. They’re like nature’s candy and you really can’t eat just one.

    I also like that the author gives great ideas on how to use up preserves. My kitchen is full of unused preserves and I’m hoping this will give me some ideas on the best way to use them up. I need the jars…lol.


  • Raspberry jam on brownies then topped with chocolate frosting, pie filling in puff pastry for a quick breakfast treat, apple butter in oatmeal, but my day has to start with almond butter and jam on toast.

  • Depends on the preserve.
    Tomato jam: with cream cheese on whole-wheat toast.
    Apricot jam: as the glaze on chicken roasted in the slow-cooker (add diced onion; we don’t like our meat dishes too sweet).
    Berries: Linzertorte. Which is basically a jam-dot cookie that went to college. Use either shortbread or piecrust for the base; either are good.
    OK, now I need to make a Linzertorte with tomato jam on cream-cheese shortbread. H’mmm, is that the appetizer or the dessert?

  • My favorite recipe with a fruit preserve is my sister’s Baked Brie with Fig Jam wrapped in Phyllo Dough. I’d love to win a copy of the book! 🙂

  • Probably my favorite way to use fruit preserves is in meat dishes as a part of the sauce. They are especially good with pork and chicken.

  • I like to use up preserves by making a glaze for pork or chicken. Just about any jam I can think of tastes good on pork chops or chicken legs and it really makes an ordinary dinner seem a little bit better.

  • I have a lovely fruit bar recipe that calls for a jam/preserve layer in the middle. It’s just fantastic!

  • I LOOOOVE mixing some preserves into homemade yogurt, with some homemade granola on top. SOOOO yummy! 😀

  • I like to take peach-honey-ginger preserves and smear it on top of brie, then wrap it in puff pastry and bake it in the oven. Yum!

  • In homemade yogurt is a pretty yummy option. I have been gifted chutneies and no clue how to incorporate them, so I would love a gander at this book

  • I use them on chicken and pork or over cream cheese for crackers. Sometimes I’ll use them in between layers of cake.

  • I made some plum jam that was a little on the “stiff” side…okay it was like cement lol! Anyway, I’ve been using that jam in different types of basting sauces and BBQ sauces. The most successful was an orientalish sweet~n~spicy sticky sauce for oven baked wings. Those were some of the best wings I’ve ever eaten!

  • As a glaze for meat. There’s always something that will work no matter what meat you have. Would love to have this book! Thanks!

  • Such a clever title. 🙂 I made my very first muscadine jelly last year. Made it from my very own vines. This might be my year to try fig preserves. Growing up I only liked the fig syrup. I gave the figs away. I’ve followed you for over a year now and am only returning to thank you. Thank you. Inspiration goes a long way. You never know when you have a student following.

    Be well.

  • I love pear jam on toast. I like marmalade type preserves with fish. And any sort of salsa with fish. Hmmm. Now I am hungry!

  • I’m just getting into canning so this would be a great help. I recently bought your book, FIJ and am excited to try some of the recipes. I have a good friend who is going to help me with my first canning adventure :0) What I’m looking forward to the most is canning tomatoes. I have fond memories of my grandmother canning them.

  • I love to mix my cherry preserves into a cherry-balsamic vinaigrette! So simple you don’t need a recipe, and always gets comments. One tip, though: warm up the preserves in a microwave-safe bowl so they melt just a bit, then blend in the rest and it will be smoother.

  • We went rogue this St. Patrick’s Day and made a whiskey-orange marmalade reduction for our corned beef…UNBELIEVABLE.

  • Looks like a great book and how nice to have a recipe to try out as well. Even if I don’t win this is a book I will most likely purchase.

  • I mostly use my preserves on toast, however at the holidays I do a baking marathon with my mom & we use them in thumbprint cookies. They are a sort of butter cookie rolled in chopped nuts, baked, and then a dollup of fruit preserve is put in the center and baked for a few more minutes and it sets to an almost candy like consistancy. This year we used strawberry, blueberry, and wine jelly!

  • I love to use peach jam with lime and tamari for marinating chicken breasts! Cant wait for grilling season!

  • I would love to add this book to my small, yet growing collection of canning/preserving books! My favorite way to use preserves is on top of homemade English Muffins. I thought English Muffins were good, until I made my own and discovered they are divine!

  • A little bit of blackberry jam in the rub for a roasted duck breast or black currant preserves on a venison roast – I love a savory meet with a hint of sweetness!

  • My favorite is adding some club soda to my lemon strawberry preserves to make an awesome fizzy drink.

  • My uses for jam are rather boring compared to some of the other postings. Mainly in oatmeal and PB& J sandwiches.

  • i used my lemon-lime jelly on apples for apple pie, lemon marmalade for jazzing up frostings. cherry-blueberry jam on cookies and cheesecake.

  • My dad gave me a cookbook when I was young and one of my favorite recipes in it is sunrise muffins. It is just a basic muffin batter with cream cheese and preserves in the middle. They are simple and I think they are delicious.

  • Looks like another great Storey title! I always make too much jam so after the standard toast and jam, cheese and jam, peanut butter and jam sandwiches and cream cheese and jam sandwiches, I use a jar and make a jam cake. Plays well for flavor and to make a nice moist cake. Easy, too!

  • My favorite is to mix a citrus marmalade with a little Dijon mustard and black pepper. Put it on top of chicken or pork and bake. What an easy entree!

  • We’ve had a wonderful time experimenting with apples from our trees in making apple butter, apple sauce, and apple pie jam!

  • Looks like a yummy suite of recipes with many appetizing pictures! I love to add either blueberry preserves or plum ginger jam to thai peanut sauce and then pour over sauteed vegetables and black rice. Yum!!!

  • I have to admit that I have never used preserved fruit in a recipe – it has always been used merely as a spread for bread or toast. Much of the reason is because, other than with game, I don’t really know good ways to use it – this book looks like a great way to find out!

  • My girls are obsessed with donuts! Homemade preserves make fab filling, and they love choosing the fruit!

  • My family’s favorite appetizer is major grey’s chutney over cream cheese on crackers… So excited about learning more about using preserves in cooking!

  • My first batch of strawberry jam was runny so I mixed it with fresh stawberries for strawberry shortcake

  • Apple butter is my absolute favorite, and nothing beats homemade apple butter on some freshly baked bread!

  • I am so thrilled to have found your blog! And how fortunate that I did at the precise moment you are holding this contest 🙂
    I make jams of all sorts during the summer months and take them to my preschool classroom in the fall. Once a week, our class has’Tea time” (lovely tablecloths, napkins, darling cups and saucers..) We make scones and enjoy them with jam. Perhaps this is less exciting and innovative than some of the other posts, but I have 15 very sticky and happy four-year olds who are learning about tea time manners.

  • I used my jellies as glazes and my apple butter inside of an dessert enchilada with an apple filling.

  • I had a blackberry apricot jam (your recipe) that was delicious. I found a recipe for a blackberry bundt cake that called for just the right amount of that jam. It was delicious.

  • I used your Pear Vanilla in a jam cake and it is just scrumptious! Top with whipped cream and it’s heaven!

  • Yellow tomato Jalapeno jam for eating with goat cheese.
    Smokey Tomato Jam with all sorts of meats, cheeses and crackers.
    Peach Raspberry Jam with pork loin (and PB&J of course)
    Plum Raspberry with brie for baked brie!!!

  • I like getting to experiment at Purim with new jam flavors in hamentaschen. It always makes me so excited to get to explain the flavors to people and tell them that they’re all homemade (and not just the cookie part).

  • My favorite, easy breakfast treat on a weekend is often Marisa’s Pear Butter (with lime rather than lemon) stirred into thick cut oatmeal…mmm.

  • I like to use my marmalades with cheese and bread- orange spice and brie or grapefruit ginger jam and brie are the current favorites.