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 use fruit preserves on BBQ meats….tis the season finally…here i come BBQ!!
thanks for an opportunity to win!!
I like to use cranberry chutney with chicken in the crockpot.
looks like a great book – jam with oatmeal or yogurt
I use pear butter as part of an appetizer or cheese course, with blue cheese and slices of baguette. So yummy!
apple butter in muffins!
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 make these cheesecake cupcakes that include a spoonful of jam. Everyone goes crazy for them.
My favorite way of using jam is as a finishing glaze for grilled meats. Especially hot pepper jelly thinned with some Hefeweizen.
I like to eat jam with pancakes, our Sunday morning ritual.
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.
I recently made Asian BBQ sauce out of cranberry ginger orange preserves…it was rather amazing, I must say. 😀 Thanks for the chance!!
in coffee cake or as filling for homemade poptarts. Looks like a great book!
a plain old orange marmalade & cream cheese sandwich. Yum!!
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 love to mix mine into plain Greek yogurt for breakfast!
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 usually make a pectin-less marmalade to add to my homebrews when I want to add fruit to a beer I’m brewing.
I use cranberry relish/jam on roast beef or ham sandwiches.
I know it’s cliche, but our favorite use of my homemade jams and preserves is a good ole fashioned PB & J!
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.
Mostly, I use my jams as filling for my kolaches. I really need some other ideas!
I know it isn’t fancy, but my favorite is rasberry, strawberry or ruhbarb jam on homemade bread
I bake a lot with preserves; sweet to savory, it doesn’t matter!
I like to make jam bars with fruit preserves or apple butter. I use the sweet relish that my husband makes (BBB recipe) in potato salad, ham salad, tuna salad…
Jam Bars recipe:
http://www.realsimple.com/food-recipes/browse-all-recipes/oatmeal-raspberry-jam-bars-10000001046909/index.html
I use apple butter as a filling on yellow, or spice cake, frost in cream cheese frosting! delicious!
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 my preserves in many was. My favorite is to make my grandmothers
Empanadas!
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 like to turn jams savory by adding horseradish, mustard, etc. and smearing them on chicken to bake.
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 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 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 make a delicious coffee cake with a layer of jam under the crumbs!
I love putting my strawberry jam on ice cream. Not very creative but sooo yummy!!!
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.
Sweet with Greek Yogurt and savory with chilis and grilled meats.
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 like strawberry jam swirled into my banana bread.
I love the classic: homemade applesauce on pork. Yum.
I have a sweet tooth, and I love making cakes with layers of jam and whipped cream. Yum!
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 use jam with plain yogurt, apple butter in place of oil in baking. Oh, and surprise muffins.
love hot pepper jelly, cream cheese and crackers. with a glass of wine, of course!
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!
My favorite thing to use jam in is my pork chops with peach barbecue sauce!
love hot pepper jelly, cream cheese and crackers. with a glass of wine, of course
We don’t usually get past putting the jam I make on toast or pancakes. I would love more ways to use my preserves.
CHEESE, of course.
I just made Karen Solomon’s Orange Yogurt Salad Dressing with orange marmalade. So delicious….
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