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’ve been topping home made vanilla bean ice cream with pear vanilla agri-dolce. Something different that adds an interesting taste.
I love using any type of stone fruit preserve to glaze bone-in, skin-on chicken
I always add a spoonful of whatever preserves are kicking around in the refrigerator to homemade vinaigrettes. Fig jam is especially nice with balsamic vinegar, yum!
Thanks for the giveaway; I loved Sherri’s first book!
I put jam in cookies and bars. I also use them for toppings with homemade ice-cream.
I love using preserves in a fruit tart, usually with a layer of cream custard underneath. Uses a whole 8 oz jar, and is great for pot lucks.
Oatmeal+toasted walnuts+greek yogurt+PRESERVES!=deliciousness.
My basic arsenal for using up my preserves right now is: stir them into yogurt, spread them on toast, shake them into cocktails, or eat them with a spoon. Clearly I could learn a lot from this book!
I make jam and then mix it with my homemade yogurt. No need to add sugar to the yogurt.
I love mixing cranberry sauce with barbeque sauce and slathering it on chicken or meatballs.
Preserves in a yeasted cofee cake! Yum!
Raspberry oat bars… sigh!
I also love using fruit preserves in pavlovas. Using preserves makes this such a simple yet spiffy dessert!
Oh this would be a great gift. Always looking for new ways to use my canned goods. Most often I put my jams in Kolaches turning them into a great breakfast treat or a savory take it to go snack.
Cobblers!
My go to granola recipe is a spin off of a granola recipe you did here using fruit butter or sauce and I make it almost weekly with applesauce for my husbands breakfasts!
This jam cake!, Heidi suggests raspberry, but I like fig the best in this.
I love using fruit preserves in yogurt.
Oh, we’re easy around here. Fruit preserves are nice on toast for us.
It’s sad that all the recipes I use are from the Pectin box. I would LOVE to expand my horizon.
I love mixing jam with whipped cream and using it to top Pavlovias.
Good old fashion toast and meyer lemon marmalade : ) Yummmy
I love using my apricot preserves as a base for asian sauces. I make an awesome sweet and sour stir fry.
I love myself some apricot preserves and toast! Yum delish and sunshine in my mouth!
I found a recipe for an Italian Jam Crostata that I love to use different jams with. Easy and yummy!
Oh, you mean people do other things than eat them straight out of the jar with a clean spoon? Well, in that case, I’d say I like to use bits in salad dressings and sauces or drizzle on baked goods.
Hugh Fearnley-Whittingstall’s Ham with Marmalade from 3 Good Things!!
My new quick and easy way to use my preserves is as a vinaigrette dressing. I thin out some jam with balsamic vin and a little olive oil and it’s delicious on any salad. A little sweet and a little tangy and better than the store bought stuff.
This book looks so good! I like to use my preserves for pancake & waffle topping. I’m not a big syrup person, so the vanilla pear jam is awesome spread on top as is the blueberry butter!
Pulled Pork tacos with Ancho Chili Jam sounds yummy.
Tomato jam with anything savory, especially cheese puffs.
This is a canning cookbook that I don’t have! Thanks! I love to use jams in thumbprint cookies!
No recipe needed-My husband & I just love fruit preserves on lightly toasted bread-borning answer, but really tasty and yummy!
I like to use raspberry preserves in chocolate raspberry brownies!
One of my husband’s favorites uses your recipe for Strawberry Vanilla jam. We take a 1/2 pint jar of the jam and mix it with 4 cups of plain greek yogurt and a few tablespoons of homemade vanilla and then freeze it in the ice cream maker. Delicious and so fresh tasting.
I like to keep it simple. So, blackberry jam on fresh made waffles.
I use last summer’s fruit butters almost daily on my breakfast: in greek yogurt, on toast etc., but its also fantastic as a glaze on chicken or pork!
On turkey & avocado sandwiches! Loved the first Put ‘Em Up book.
I just love adding fruit preserves to my oatmeal or yogurt the most. Ok and toast 😀
In cookies, of course! I would love to have this book to help me.
I would use preserved fruit in coffee cakes.
i’ve just recently discovered canning fruit (i’d been stuck on pickled veggies), so my experience has been limited to apple butter and apple jelly, and used both to give as gifts and spread the rest on toast. basic but YUM. i think it’s clear i could use the guidance and innovation in this book!
This book looks amazing! I’m always on the lookout for something new to can. I’ve got my fingers crossed for this one. We live in the middle of the city and have slowly, within reason, transformed our property into the urban homestead of the block.
I like using my jams in salad dressings!
With anything involving cheese…preferably grilled cheese in deep winter. Put ‘Em Up is my go-to canning book. The Fruit version would be a great addition!
Jam Tart with shortbread crust!!
I love to glaze meats with fruit jams and chutneys!
I put my fruit preserves on my oatmeal every day.
Thumbprint cookies or rugelach!
jam tart…
I love to use fruit preserves in oatmeal or as a side for a cheese platter!
simple as it is I love using up tomato jam on biscuits paired with roasted chicken. yum! loved her first book, excited for this one, too.
I love Put ‘Em Up, so I’m very much looking forward to this new book! I found a great little tea cake that has you dollop jam on top before baking — very yummy!
I like to make a chunky puree with the fruit. Then use it as a dip for hot waffle sticks instead of sugary syrups. For a tasty difference, add some of the puree to the waffle batter before baking. Kids love it.
A well mad fruit preserve is delicious on anything, my favorite way is just simply on toast with pastured-cultured butter!
Love to put preserves on top of cream cheese on my bagel
I love to make pimento cheese and put a heaping amount of strawberry preserves in the center of the bowl. Wonderful.
I love using my spicy tomato jam on a slow cooked beef roast, it is always my most requested dinner!
Probably not very creative, but I love using my jam in pb&j for my kids (they don’t know what store bought jam is!) and in fruit and yogurt parfaits with homemade granola…yummy!
Heather
Apricot Preserves in Cream Cheese Thumbprint Cookies — so very good!!!
As a glaze, always. Or to perk up a salad dressing. So many awesome ways. I can’t wait to get my hands on this book.
I love to use a nice chunky jam in my overnight oatmeal – adds just the right amount of sweetness 🙂
Tomato jam with goat cheese on garlic toast. It’s simple, but so delicious.
When not using preserves as a cake filling, I like to make a sweet & sour sauce for meat(less) balls using either apricot or peach.
I liked her first book and have adapted a few of her wonderful recipes to my own tastes. I especially appreciate preserving books that include recipes for using the preserves, and I would love a copy of this one to be inspired by.
my favorite way to use preserves is applesauce, in EVERYTHING!
Mostly I use my preserves in oatmeal… I’d love to do more than that with them…
I love them just on toast or an english muffin. I forget to use them on other things, but they would be so good on a sandwich.
Raspberry jam swirled lightly into a pan of brownie batter then bake up them up!
I like to use preserves in trifles and in my morning yogurt.
I like to make jam cakes or crostatas – sometimes mixing the ends of several jars of jam. It’s always a treat.
I like to use jams in homemade salad dressings–so much more interesting than plain old oil and vinegar.
Peanut butter and jam sandwiches never get old!
In a grilled cheese sandwich. Tomato jam, various chutneys, orange plucot butter, even marmalade. It just depends on the cheese and your mood. (But never a processed cheese “food”.)
Large bowl. 3/4 to 1 Cup of plain fat free Greek yogurt. Cut up fruit ( strawberries and bananas, etc.). Handful of walnuts or crunchy cereal ( fiber one, cheerios, rice chex, etc).
Big tablespoon of jam ( current favorite is pineapple – jalapeno). Stir.
Sit down at kitchen table, eat slowly while reading favorite canning book.
On homemade bread! I cannot wait to peach season this year, need to make twice as much peach jam this year than last. Also yummy on icecream
Nothing beats homemade peach or strawberry jam on a fresh piece of crusty bread that’s been slathered first with cold, salted butter!
My fave way to use my fruit preserves is in yogurt.
I have to say, I only have two canning books – yours and Sherri’s first Put ’em Up book – and I love them both.
Ok, three. I have the Ball Blue book as well.
My favorite way to use jam is on homemade bread for breakfast, but a close second is using it to sweeten a mug of tea.
I love to make Tomato Jam! I use it like ketchup in any recipe. I also use my Spiced Peach Jam in my muffin recipe. Fill the batter half way up add a T. cover with batter and bake.
Both Jams also make a great dressing for a spring salad.
I do love jam between the layers of chocolate cake…
Wow! I loved her first book, and can’t wait to check out this one! My favorite way to use up jam is to make a glaze for chicken thighs- using a lot of marmalade for this now.
I don’t have just one favorite way to use preserved fruit, but one that I do often with a variety of fruit is to dehydrate them! Fruit leather or just dried fruit chips are a tasty, healthy snack. The only problem is that I eat them too quickly and by the time the dark days of winter are at their peak, all the treats are gone!
So many great ideas have been shared. My family loves to eat raspberry preserves with out seeds in a chicken dish that everyone wants seconds.
After a very LARGE failed batch of sour cherry jam, which essentially was cherries in syrup that failed to gel at all, I baked the cherries into an upside down cake and used the remaining syrup for DIY sodas.
Crafty!
LOVED her first book. My favorite way to eat preserves (other than on toast or biscuits or yogurt) is to use them to make a glaze for roasted meats!
I love adding fruit preserves to my oatmeal 🙂
my favorite way to use peach/apricot preserves are in rugelach cookies. mmmm…so good!
My very first attempt at Meyer lemon marmalade did not come out as great as I had hoped. It was quite thick, not great for a spread. So, instead of tossing it out, I now add a 1/4 cup to my cream scone batter and make Meyer lemon scones that are incredibly moist and flavorful.
a spoonful of jam with tint frosting naturally, and the raspberry we used this weekend gave the standard buttercream a huge flavor boost.
will tint.
because apparently i can’t type without coffee.
Oh yay, I really liked Put ‘Em Up. Most of the time I am boring about my preserves – strawberry rhubarb jam on toast or yogurt or ice cream, etc. – but my husband really likes our homemade applesauce used to cook pork chops.
my kids like homemade pop tarts with strawberry jam in them
I add it to my homemade greek yogurt and as a substitute for syrup on my pankcakes!
I use my homemade sugar free applesauce and applebutter in place in butter in my sweet breads and pancakes to save on calories and fat.
Every morning with oatmeal for breakfast. Simple, yet so, so good.
My favorite way to use fruit preserves (especially homemade) is simply: atop a slice of bread with goat cheese.
Cobbler. I’d love to branch out!
On oatmeal, toast, yoghurt, a spoon, you name it…
On fresh baked bread with lots of butter!
I love my original Put em Up book, and am looking forward to the Fruit version! I love pickled figs on pot roast. Yum!
i love making small batches of the not-usual preserves, salsas, etc. my favorite way to use them is anyway that my son will eat them. he is a man who likes his preserves straight up, so he is my challenge. yuck yuck! i am always needing inspiration on how to use preserves. please help me
I use Cranberry Apple jam over beef roasts in the crock pot.