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
My uses for jam are rather boring compared to some of the other postings. Mainly in oatmeal and PB& J sandwiches.
My favorite is adding some club soda to my lemon strawberry preserves to make an awesome fizzy drink.
I love strawberry, meyer lemon jam on everything – It’s great inside puff pastry!
I love making jams. It would be good to expand my repertoire
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!
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!
I like to add thin layers of jam or preserves between cake and frosting on a layer cake
Figs, straight out of the jar…
I love to use peach jam with lime and tamari for marinating chicken breasts! Cant wait for grilling season!
I love sour cherry jam on slow roasted pork!
Just one of the many ways I love preserves is homemade fig newtons with fig preserves. Yum!
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!
This looks like a great book! I’m always looking for a way to use my preserves.
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.
On toast – I need lots more ideas!
We went rogue this St. Patrick’s Day and made a whiskey-orange marmalade reduction for our corned beef…UNBELIEVABLE.
cooked in the middle of a muffin.
I’d love to get that book
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.
Jalapeno jam on Ritz crackers with cream cheese.
I have been using plum preserves to mix in my plain greek yogurt for a nice sweet breakfast treat!
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.
Fruit platz, not fruit plate. Dumb smart phone!
Used in a fruit plate! It’s a Russian Mennonite breakfast cake. Yummy!
I love fruit in syrup!
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!
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.
Dessert! Blueberry jam in blueberry oatmeal bars. So good!
My favorite way to use jam (or jelly) home made of course, is on biscuits for weekend BIG breakfasts!
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!
In a tart is my fave!
I love to put peach preserves in yogurt and then add homemade granola on the top. Yum!
Apricot jam glazed pork chops- yum!
I use a little bit in salad dressings . . . adds a nice “spark” I’d love to win!!
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!
I use them on chicken and pork or over cream cheese for crackers. Sometimes I’ll use them in between layers of cake.
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
Apricot jam on chicken breasts!
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!
I LOOOOVE mixing some preserves into homemade yogurt, with some homemade granola on top. SOOOO yummy! 😀
I have a lovely fruit bar recipe that calls for a jam/preserve layer in the middle. It’s just fantastic!
I love to using raspberry preserves and lemon curd between the layers of a lemon cake!
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.
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.
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! 🙂
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?
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.
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.
Debbie…(O:
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spread on an english muffin. simple and delicious!
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!