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 love using fruit preserves as a glaze for a pork dish.
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.
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 favorie is definitely linzer cookies. Or with yogurt and granola. Simple but yummy.
I love using my homemade strawberry jam in my homemade yoghurt 🙂
I love to put orange marmalade in chicken salad!
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 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!
honestly, a peanut butter & jam sandwich is hard to beat. toasty whole grain bread, crunchy salted peanut butter, chunky jam… yummmmmmmm.
a plop of sour cherry jam is a great addition to a pan sauce. mmm….
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.
The whole reason I bother putting up fruit is to have delicious toppings for my oatmeal and yogurt all winter!
Thumb print cookies and jam bars, and my inner 12 year old says there is nothing like a PB&J! 🙂
I LOVE to serve preserves mixed with a bit of balsamic over a pork tenderloin. Oooh wee!!
I love to use jam and whipped cream instead of frosting on cakes!
Bread and cheese . . . Or peanut butter
I love homemade preserves as a filling for crepes!
As ice cream toppings, or pureed in strawberry bread. Yum!
As a filling with crepes with homemade ricotta!
Definitely over homemade ice cream!
I love preserves smeared on toast with some goat or cream cheese or in a pots de creme.
I liked to add some pear butter to the pan when baking pork chops. Adds a slightly sweet flavor to the chops.
A spoonful of my raspberry jam in plain yogurt is my lunch every workday. Simple & always delicious.
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!
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.
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 am sadly uncreative with my jams and jellies. This book would be wonderful for me .Thanks for the chance to win one.
As a cake filling or crepe filling. I do use my orange marmalade as a glaze on ham – yum!
COOKIES! I love ribbon cookies made with homemade jam.
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.
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!
Jam in yogurt for breakfast.
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.
Definitely my favorite is this delicious jam tart from David Lebovitz. It’s great for showcasing the flavor of an unusual or special jam without diluting it.
Either with yogurt, or thin it out with water over the stove and serve with dessert.
Thumbprint cookies! Nothing like homemade strawberry jam with a buttery shortbread.
I make a peach-scotch bonnet jam that I love to reduce and mix with bbq sauce for meat.
That book looks great!
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 like to pair both my sweet and savory jams with cheese
Jam thumb-print cookies! 🙂
Thumb print style cookies – I have sweet based and a savory base that give all the right options for all the right fruity goodness!!
I dilute it with a bit of water, warm it up and then pour it over ice cream. Yum!
I’m sadly not too creative in this department – would love some help!! Jams pretty much go onto toast right now.
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.
My best way to use up jam is mixing it with my homemade yogurt. There’s nothing better!
I love to cover pork chops in peach butter before baking them!
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 love peach jam in pulled pork! yummmmmmm……..
I know this sounds simple, but I love to mix my jam in plain yogurt in the morning….with a little bit of Granola!!