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. 

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  • I just made Karen Solomon’s Orange Yogurt Salad Dressing with orange marmalade. So delicious….

  • We don’t usually get past putting the jam I make on toast or pancakes. I would love more ways to use my preserves.

  • I use my marmelades and citrus jams in sauces and stir fry. I make a Thai pepper jelly that is great for cornbread. I always have people asking me how to use thepreserves I make so this book will be a great resource! Thank you for the opportunity!

  • I love filling mini tarts (cream cheese pie crust recipe) with my homemade jams and making light as air danish and filling them with my jam! The danish recipe is from my Grandma’s cookbook collection!

  • I make a caramelized onion chicken recipe that calls for raspberry or apricot jam (I use apricot) and it’s LOVELY… super quick, delicious dinner. I use plenty of marmalade on toast, tho’… ;^)

  • I need this book, because pretty much the only thing I do with my jams is put them on toast or yogurt. That cherry ancho chile jam sounds insane.

  • I make of lot of Habanero Gold Pepper Jelly and my DH uses it on everything! His favorites are hamburger & ham sandwiches! I also use it when grilling chicken or pork tenderloin.

    I’d love more ideas for using the various fruits I preserve.

  • I love to put a layer of preserves in between layers of cake. It has something special and another layer of flavor to any cake! YUM!

  • I didn’t know she had another book coming out–that’s so exciting! If tomato jam (your recipe!) counts as a fruit preserve, I like to make vinaigrettes with it. otherwise my favorite way to use homemade (sweet) jam is to make jam bars. I use a finagled-over-time version of this recipe, but with MUCH more jam in the middle! http://www.marthastewart.com/337395/almond-fruit-bars

  • I like to turn jams savory by adding horseradish, mustard, etc. and smearing them on chicken to bake.

  • My favorite way to use a fruit preserve in a recipe, is a cookie recipe called “Cherry Twinks”. It is a thumbprint cookie with jam in the center. The cookie dough has poppy seeds in it. I just bought poppy seeds so I could make a batch of them!

  • I’m one who cans and then hoards because I’m not always sure how to best use my creations, and they’re too precious to experiment and end up wasting them! I’d love to win and get some help in that department … But will probably end up buying one when I don’t win! This book looks great.

  • I use apple butter as a filling on yellow, or spice cake, frost in cream cheese frosting! delicious!

  • I know it isn’t fancy, but my favorite is rasberry, strawberry or ruhbarb jam on homemade bread

  • I LOVE Fig, bourbon and vanilla bean jam with Greek yogurt for breakfast.

    Have to add this book to my want list as I’m not a toast with jam eater and am always looking for ways to use jams. Of course winning it would be awesome.

  • I know it’s cliche, but our favorite use of my homemade jams and preserves is a good ole fashioned PB & J!

  • I usually make a pectin-less marmalade to add to my homebrews when I want to add fruit to a beer I’m brewing.

  • Fruit’s my favorite thing to can. I use Cranberry Apple Chutney as a meat marinade, especially on pork and turkey. Great flavor complement and keeps it nice and moist.

  • I love putting a spoonful of jam in the middle of muffins so that you get a nice jam-filled muffin at the end.

  • I recently made Asian BBQ sauce out of cranberry ginger orange preserves…it was rather amazing, I must say. 😀 Thanks for the chance!!

  • It’s not really a recipe, but my favorite thing to do with my preserves is to layer them with yogurt and quick oats for lunch. I do a layer of preserves, a layer of yogurt, a layer of oats, then repeat to fill a half pint jar. It makes a great lunch.

  • My favorite way of using jam is as a finishing glaze for grilled meats. Especially hot pepper jelly thinned with some Hefeweizen.

  • I would love to give that Cherry Ancho Chile Jam a try – sounds like a great use for those tart cherries I have in the freezer!

  • I use pear butter as part of an appetizer or cheese course, with blue cheese and slices of baguette. So yummy!

  • I use fruit preserves on BBQ meats….tis the season finally…here i come BBQ!!

    thanks for an opportunity to win!!

  • I know this sounds simple, but I love to mix my jam in plain yogurt in the morning….with a little bit of Granola!!

  • Irma Rombauer’s jam cake in the Joy of Cooking is great for using up odds and ends of jam-I like to mix the last few spoonfuls from whatever jars I have lying around for a nice fruity-but not a particular kind of fruit-flavor.

  • I really love to spread preserves on cheese and eat them that way, and I also like using a variety of preserve flavors when making hamantaschen.

  • I’m sadly not too creative in this department – would love some help!! Jams pretty much go onto toast right now.

  • Thumb print style cookies – I have sweet based and a savory base that give all the right options for all the right fruity goodness!!

  • This book is great!!! I just made orange marmelade. The process takes two days to perfect so it is something you will do all the time. And now that I have all this marmelade, I am running out of ways to use it all. However, I just made a delicious ham steak and I used the marmelade as a marinade. It was soo good! This book would be really helpful!

  • I make a peach-scotch bonnet jam that I love to reduce and mix with bbq sauce for meat.

  • My favorite is either using strawberry jam in thumbprint cookies for sweet, but savory would have to be hands down roasted garlic and onion jam on roasted chicken. The best of both tastes.

  • My favorite ways to enjoy preserves (other than straight from the jar) is to use them as toppings for whole grain waffles, syrups for banana softserve and, of course, mix-ins for overnight oats!

  • The glazed carrot recipe I use calls for orange juice and honey. I didn’t have any of either on hand the last time I wanted to make them, so I pulled a jar of Spiced Plum Jam (from the Food in Jars cookbook) and boiled some water, and that was the base for my carrot glaze. OMG YUM. My kids went nuts for it, and I’ve never had such tasty glazed carrots. The complex flavors really bring out the flavor of the carrot, and the spices just accentuate the sweetness nicely.

  • I am sadly uncreative with my jams and jellies. This book would be wonderful for me .Thanks for the chance to win one.

  • I love it when my children and grands ask for my jam over the store bought kind. I like to put it in my bake goods

  • I don’t bake much, but I always seem to have jars of preserves needing eating. My kids are voracious yogurt eaters, so instead of buying flavored yogurt I usually mix into their plain yogurt a couple spoonfuls of whatever preserve is open in the fridge.

  • different jams make a nice, thin, not too sweet filling for cakes – changes up the flavor, too (mixed fruit marmalade in chocolate cake – someday want to see what a savory jam with chilies would be like with chocolate cake, ala mole) – I would try more if I made more cakes!

  • A spoonful of my raspberry jam in plain yogurt is my lunch every workday. Simple & always delicious.

  • I liked to add some pear butter to the pan when baking pork chops. Adds a slightly sweet flavor to the chops.

  • The whole reason I bother putting up fruit is to have delicious toppings for my oatmeal and yogurt all winter!

  • I love to use jams in the simplest way possible — paired with cheese. My particular favorite is pear-vanilla jam with a soft goat cheese, or mango chutney on a grilled cheese sandwich.
    Also, a spoonful of lemon curd in plain yogurt (perhaps served over raspberries or blackberries) is a sublime afternoon snack.

  • honestly, a peanut butter & jam sandwich is hard to beat. toasty whole grain bread, crunchy salted peanut butter, chunky jam… yummmmmmmm.

  • I found a scone recipe that is rolled instead of cut. You spread jam on the dough, roll it up, and slice it. I’ve used my fig jam in this recipe. It’s awesome!

  • Just this weekend, I made cinnamon buns, but instead of putting in cinnamon, I used the last of the Black Forest (cherry/chocolate) preserves I made in summer 2011. Breakfast this week has been incredible.

  • I love doing a simple dinner of bread, cheese, pickles and preserves. Homemade hot-pepper jelly over goat cheese. Crabapple jelly and white cheddar. Yum!

  • My favorite way to use fruit preserves in a recipe is to serve the sweet preserves over something savory, like roast pork or grilled chicken.