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
Tart Cherry and Walnut Conserve
I love to use them to make stuffed French toast on a special morning!
I like to use my marmalades with cheese and bread- orange spice and brie or grapefruit ginger jam and brie are the current favorites.
I’ve made Thymbprint Cookies with strawberry or cherry preserves
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 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).
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!!!
We use it to butter our muffins.
I used your Pear Vanilla in a jam cake and it is just scrumptious! Top with whipped cream and it’s heaven!
I like to use jams in tea breads and cakes. Delicious and so economical!
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 love to use my cara cara orange marmalade to make the best orange chicken ever.
I used my jellies as glazes and my apple butter inside of an dessert enchilada with an apple filling.
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.
Apple butter is my absolute favorite, and nothing beats homemade apple butter on some freshly baked bread!
My first batch of strawberry jam was runny so I mixed it with fresh stawberries for strawberry shortcake
Peanut butter and jelly bars-delicious!!!
I haven’t yet, but this book would really help me get started using a preserve in a recipe.
I love to use them in coffee and regular cakes.
As a glaze for chicken, beef, lamb, or just about any meat you can imagine …
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 girls are obsessed with donuts! Homemade preserves make fab filling, and they love choosing the fruit!
I love glazing poultry with fruit preserves.
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!
I use my jams a lot in oatmeal but my kids favorite is to top muffins. mmmmm 🙂
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 use peach jam with pork chops – yum!
We’ve had a wonderful time experimenting with apples from our trees in making apple butter, apple sauce, and apple pie jam!
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!
Mmm, I use ginger-plum jam on my pork roasts – all kinds of yummy!
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 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.
i used my lemon-lime jelly on apples for apple pie, lemon marmalade for jazzing up frostings. cherry-blueberry jam on cookies and cheesecake.