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
I’m basic when it comes to preserves, but I just love a warm piece of buttered toast and preserves!
I love pouring drunken cherries over homemade vanilla bean ice cream!
I love fruit preserves straight from the spoon into my belly.
This book looks beautiful! Definitely going on my wish list. I suppose it isn’t a “recipe,” but my favorite way to use fruit preserves is in oatmeal. We use plain oats, homemade jam or fruit butter, and raisins in ours. That way, I can drastically reduce the amount of sugar in my son’s breakfast, but give lots of flavor.
I’m going to be honest, I usually just eat stuff straight out of jars. Uncivilized!
It’s not glamourous but my favorite way to use up preserves is by stirring glistening spoonfuls into plain Greek yogurt. This, along with a hefty tumble of my homemade Coconut Almond Granola is my breakfast more mornings than not. I’m currently alternating between Strawberry Vanilla Jam and Blueberry-Maple-Pecan Compote.
A close second is mixing with cream cheese and using as a cracker dip/spread or sandwich spread. Cream cheese layered with spicy tomato jam was the surprise hit over the holidays.
Jam tarts. When winter hits and the only in season produce is citrus, a good sour cherry jam tart will make you remember the warmth of summer.
Living on a peach orchard, we have lots of peaches we put up! I love to use them mostly in desert-y baking. Peach cobbler is my favorite!
I usually just put on toast or stir into greek yogurt. I’m getting alot of good ideas reading thru these comments though! I need this book to get more creative I think.
Dandelion jam over cream cheese with rice crackers. Mmmmmmmm.
Oh excellent! I have her first book and love it. Will have to get this one too. My new favorite way to use up jam is actually a chocolate and jam tea cake (bread?) that I found a link to recently. Actually, I thought I found the link in one of your posts, but now I can’t find it, so maybe I’m remembering wrong… Regardless, it’s an awesome bread that uses a whole cup of jam. I made mine with cinnamon pear jam and it was really tasty.
I like to put a little peach or apple jam on a smoked ham lettuce wrap.
Meyer lemon preserves on Greek yogurt- yum! Or top over almond butter and warm toast.
Citrus curd: on everything. Eaten like pudding w/whipped cream and lots of fresh berries on top. Used as frosting with whipped cream folded in. Swirled into a cheesecake batter before baking. Spread on toast or scones. I also have some delicious spicy jalapeno, pineapple, orange preserves from Hawaii that I love over crispy rye crackers with thinly sliced aged cheddar. A happy ending to dinner that’s part dessert/part cheese plate.
I use Pineapple mango chunky jam with a fresh pepper mixed in for a spicy sweet to go with grilled fish tacos. Serve with fresh coleslaw made with jimica and cilantro and you have crunchy, sweet, spicy and savory all in one.
Strawberry Oatmeal bars from the Pioneer Woman !
I have an usual recipe for a Southerner I met a couple of years ago. He didn’t like the conventional wings sauce so I created a hot -n- sweet -n-zingy recipe using cherry preserves. Just “Wing” it creating your own!
My favorite way to use preserves is to warm them up and drizzle them over home made bread, even cakes! Delicious!
Simple is best. I love my fruit preserves on hot buttered toast. 🙂
my favorite summer dessert: my lemon curd, greek yogurt, fresh blueberries, toasted almonds, and mint in a little bowl!
i love using strawberry jam in coffee cake or muffins!
A bit of strawberry-rhubarb butter mixed into oatmeal in the mornings = HEAVEN!
I use my peach jam in my pulled pork tacos, but won’t lie–that ancho jam sounds like a better answer!
I mix marmalade into my manhattans, because given the chance to do something boozy, I will choose boozy.
Oh – fruit preserves – raspberry jam, especially – are a part of my favorite dessert ever, a jam-oatmeal-bar-thing that’s SO GOOD.
I’m still fairly new to the “true” preserved world so I need to figure out more uses for the finished goods! For the moment I put them in a lot of smoothies and eat a lot of toast.
Crostata. Puff pastry turnovers. Glazes.
I love using fruit preserves in thumbprint cookies!
I am eagerly awaiting our local farm store to reopen for the season and this book would be great. I love to use the preserves I make in oatmeal, plain soy yogurt and of course as a snack after work on a slight of wheat toast. My mother-in-law when she visits always squirels a jar or two away in her luggage because she loves to use them on pancakes instead of syrup. Says it makes them taste like a decadent dessert!
As a filling for homemade pop tarts.
In my overnight oatmeal!
I like eating jam with chicken sometimes.
It’s not actually baking, but I like preserves with creme fraiche on scones – I always aim for it to taste like they do at Cafe Latte in Saint Paul, MN.
Love almost any preserves paired with cheese and a glass of wine!
Preserves mixed into plain yogurt is a dessert regular feature at our place.
I love using orange marmalade to make orange chicken. My husband asks for it all of the time
I love to add fruit preserves to vinaigrette – adds a nice sweetness.
I have a recipe for whole grain jam bars that are a good use for jam or apple butter.
I used blueberry butter as a filling for toaster pastries- it was a huge hit!
I like making a glaze for pork or chicken! Of course, I also love homemade jam on English muffins!
Love reading these posts to get ideas – I’m afraid we’re pretty boring, using jam for…..toast! Part of the problem is that I am losing my sweet tooth as I get older, so a jam glaze on pork, for example, has very little appeal. However, we go through your Caramelized Red Onion Relish and other savory items in a flash. Would love to have this book for some new things to make and ways to use them.
The book looks great! I love adding some spoonfuls of jam (especially blueberry) to the top of my coffee cake batter and giving a little swirl before putting it in the over.
what a great looking book! my favorite is using lemon curd to top mini cheesecakes. so good!
I use raspberry preserves in my chocolate drop cookie recipe. Would love to get my hands on this book and start making so new jams!
I love adding a fruit preserve to baked brie with crusty french bread. My favorite is ground cherry jam!
I love it on scones.
jam bars! YUM
On a cheese spread, definitely
Salt preserved lemons were perfect in a kale salad with feta and tomatoes.
We love to use the pickled cauliflower (with lemon) from Food in Jars with roasted meat. Just last weekend we opened a jar with slow roastesd brisket. amazing.q