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.
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
I love to use blueberry-peach on my grilled ham and cheese sandwiches!
I like using jam as a marinade for pork.
I love to use my cider jelly for my ham and any other meat that needs a coating.Its amazing!!!!
I thin apricot preserves with a touch of soy sauce, and then use that as a glaze for duck. Jalepeno jelly also works great with lamb instead of mint jelly (but I make both). I can recommend a dollop of mint jelly in the bottom of a glass of iced tea. Otherwise, I infrequently do any “recipes,” we just eat the stuff straight. Every now and then I wind up with something that doesn’t get used up quite as fast, then I have to figure out what to do! I’m not as creative as I should be when that happens.
I love to use my apricot jam with a bit of finely chopped jalapeño to brush on shrimp before putting on the grill. It is so yummy!
Lately I’ve been putting jam in my plain yogurt — it’s really good. I also like mixing it in when I make scones.
I use the jams I make as filling in cupcakes!
Apricot preserves, OJ, vinegar, curry powder, and red pepper flakes as a glaze for grilled chicken.
I use my strawberry preserves in cake fillings, jelly rolls and in cookies at Christmas!
With cheese! Pepper jelly & goat, blackberry & Brie, pear & Comte. Yum.
Ree Drummond, the pioneer woman, has a strawberry oatmeal bar that calls for strawberry jam. An easy way to have tie yummy “on the go”!
I bought SBV’s book a couple of years ago and love the arrangement/formatting and the photos of the finished products! No clever uses for jams in my house, but all the breakfast standards work for us – toast, yogurt, pancakes.
Put ’em Up got me started on canning – love it! I’m sure the fruit version is even better. My favorite way to eat my jams is on plain yogurt. Can’t beat it!
When I make a layer cake I always spread a homemade preserve between the layers before frosting. Apricot is my absolute favorite with raspberry a close 2nd!
I use raspberry or apricot jam in balsamic salad dressing.
This book sounds great, I’ll prolly buy it even if I don’t win. I happen to be eating pork chops cooked with a combination of spicy orange marm, apple cider vinager with a bit of cumin and coriander on the chops. Real tasty!
Honestly, my favorite way is spread on a hot homemade biscuit. It doesn’t usually make it to another recipe, though I’d love to try some ideas.
It’s gotta be in a marinade! I love the sweet and savory combo in my pork, beef, and lamb marinades.
hands down, most of my jam is used to flavor and sweeten plain yogurt. much healthier than buying the flavored stuff off the shelves.
It’s pretty basic, but I love a good surprise muffin, with the dollop of jam hiding in the center
I love fruit preserves in cakes – mixed in the batter to flavor it, spread between the layers or melted & poured over the top as a glaze.
It almost never makes it to recipes because any open jar is dipped into w/ crackers. I use soft jams for yogurt.
Jams and jellies make a great add in for salad dressings. One of our favorites is Rosehip jelly with balsamic vinegar and hazelnut oil. A little fresh herbage-rosemary, lime basil, or thyme, and a neutral flavored oil to thin out the consistency a little, and it’s all set to go. Cherry Brandy jelly with red wine vinegar, avacado oil and chives is very nice too.
I’m still trying to figure this out! I made some vanilla melon jam last summer and decided that I don’t like it plain very well. I’m still trying to use it up!
This book looks great!
My favorite use for jam is on toast that’s been freshly buttered. There’s nothing better!
not a recipe per se, but i always like to use up my jams in smoothies. it adds a little extra flavor than just using honey or other sweetener.
Seems like most of the jams made last summer have been eaten over the winter with steel cut oats for breakfast. Boring, but that’s how I’m enjoying them.
Love to add a little jam to oatmeal or use up the last of a jar over vanilla ice cream!
Curd in tarts! So divine!
Apricot Jam as a filling for Coconut cake is very good!
What a wonderful new cookbook! We enjoy Jammer Scones and I also love to make my own pop tarts. Mmmm.
I use my orange marmalade for glazing hams!
I like to add apple butter or pumpkin butter to barbecue sauce when making country style porkribs.
strawberry rhubarb jalapeno sauce in oatmeal or yogurt smoothie!
My favorite way to use up preserves is in an everyday cake! Marmalade makes a fantastic tea cake, sour cherries are superb with a chocolate single layer cake, and apple butter works great in a spiced bundt cake.
Our favorite thing to can is blackberry jam and I could just eat it out of the jar. In recipes, I like using apricot jam on pork. Roasting, slow cooker, or just spooning over pan fried pork chops, it’s all fantastic.
I love me a good cookbook!
Adding strawberry jam to banana bread and spritz cookies!
my lemon marmalade makes for good post-run sugar when i’ve forgotten to re-stock gatorade
I love to glean fruit, and I love to make jam, but the truth is I don’t eat much jam. But I do like to round out my packed work lunches with a half-pint jam far full of delicious full-fat yogurt and a big dollop of jam. Yum!
Jam or jelly on a cracker with cream cheese. Simple and heavenly.
i love using homemade applesauce as an oil substitute in all sorts of baked goods. it makes everything so moist and delicious!
I’ve been waiting for a way to try your three-citrus marmalade which I preserved a few months back. I stumbled upon a cranberry-marmalade upside down cake recipe that was scrumptious! And it turns out that I like marmalade on its own, too.
I love marmalades as glazes for meat. Yum!
Oh jeepers. Is this book as good as it sounds? Seriously. Cherry Ancho Chile Jam and the Pulled Pork Tacos it rode in on? Well.
I do make a lot of blackberry jam, because I have 3 acres of wild blackberries. When I’m not using this jam for filling danish or other pastry or thumbprint scones, I love it mixed with mustard on a *real* cheddar cheese sandwich. Of course, fruit (jam) laced sauces are often seen served with the meats on our table.
I love to use my jams to flavor buttercream and to use as filling for cakes! My kids also love to mix them into their yogurt.
mmmm….I just love to eat it on an english muffin or just by the spoonful!
The sun came out in Seattle today and that means it’s almost canning season! Last year, my husband joined in and I taught several friends how to make and can jam, mustard and fruit butters. I can’t wait to get started again! Thanks for providing much needed inspiration over the winter! I would love a new cookbook to expand my “putting up” horizons!
I love to use apricot jam over pork.
Strawberry Rhubarb pie with preserved strawberries AND rhubarb! Mmmm….Would LOVE to win this book!