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. 

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

  • Apple cranberry jam on a turkey sandwich is a favorite, peach jam in a vinegarette, and I love cranberry vanilla syrup on French toast. Mmmm.

  • I’m a new canner and love the first book. It’s been so informative! But now I want to know how to use my creations with everyday meals. I think this would make the process come full circle for me!

  • I suppose I am not very creative bc I love just smearing it on biscuits or toast. Its a great pick me up after work. But my favorite, less used way, is in my grandmothers jellyroll cake recipe 🙂

  • I’m always on the lookout for ways to use my preserves, to prevent the standing-in-an-open-fridge-eating-jam-out-of-the-jar-by-the-spoonful syndrome.

  • I like to mix it with plain yogurt. If it is a sweet preserve = dessert; if a savory one = salad dressing

  • It’s a toss up…either as filling for homemade “pop-tarts,” or as mini tarts. I would love for more savory ideas, though!

  • Boysenberry jam (with berries I picked myself) is always a must in my cupboard. I eat it on toast and on plain yogurt over homemade granola.

  • I’m a big fan of traditional thumbprint cookies filled with unique jams and marmalades, but I also love using sweet and savory jams as a cheese board extra. I eat A LOT of cheese, and I share A LOT of cheese, so it works.

  • My family’s favorite is slathering jam inside traditional Cinnamon Roll dough for a fruity version of the classic sweet bread.

  • I love adding peach or apricot jam to BBQ sauces . . .or finishing roasted meats with a dollop of jam . . . .chicken with your Blood Orange Marmelade and some chili flakes is wonderful. Your Meyer Lemon Marmelade was a wonderful substitute for lemon peel in a recent glaze . . . .I would say most of my jams end up as components to something else . . .

  • I want this book! Lol. My fave way to use up preserves in a recipe is either in a jam bar cookie, a fruit preserve-swirled coffee cake, or just dump on top of some plain Greek yogurt yum! I do happen to like fruits and meats together but that combo isn’t a hit with the people I entertain most for (grumble grumble). Also, when you have the right cheese, meat, and bread, and a perfect preserve to go along with it to create a memorable sandwich, the stars have aligned and my belly is happy. I recently made a grilled cheese using multigrain, fromage d’Affonois, arugula, and black mission fig jam. To use the word sublime to describe it is just trite.

  • I don’t know if I have a favorite, but the latest as for individual fruit tarts made in muffin tins. I love the sweet roll idea I saw posted though, and may have to try it this weekend with some of the caramel apple jam from last fall.

    Other than with cheese, I’m at a loss for ways to effectively use jams in savory ways, as they don’t seem to lend themselves as readily to vegetarian cooking. Or perhaps that’s food my kids will eat.

  • Looks like a great book. At our house, the Teenager and I use our homemade jams & jellies as the sweetener for fruit smoothies.

  • I am so excited for these giveaways, I’ve gotten so much use out of Put Em Up! The other day I used my apricot jam as an ingredient in a dipping sauce for summer rolls, it was awesome!

  • I love baking with marmalade in place of part of the sugar. And linzer cookies, of course. Great giveaway!

  • We have tons of ways that we use preserved fruit in recipes. Right now, we’re absolutely obsessed with making a super-mustardy vinaigrette with salt-preserved lemons mashed up in it. SO GOOD! We also use a lot of tomato jam in BBQ sauce and as glaze for mini-meatloaves. Thanks for the chance to win!

  • Homemade Rainbow cookies :-). And of course the usual, toast, PB&J (best with raspberry), rolls, waffles, & scones.

  • Does eating them off a spoon count as in a recipe? Not sure if it does, but that’s definitely my favorite.

  • My favorite is preserves and cheese. Put that jam on some cheese and crackers! You won’t regret it.

  • I use my apricot jam combined with grainy Dijon mustard, apple cider vinegar, sea salt & a pinch of cayenne as a glaze for pork chops

  • I’ve been making a ton of kimchi for the last year, and experimented a bit with marmalade this winter. When a neighbor threw a pizza party and asked guests to bring toppings, my partner and I knew what to do! We grabbed a jar of kimchi, which we used for sauce, threw on a light layer of cheddar, and topped it all off with little dots of cranberry meyer lemon marmalade. It was a hit!

  • I just found your blog after reading about your book on Amazon…looking forward to perusing your earlier posts! As for my favorite way to use preserves: slathered on top of the delicious cheese blinis my Latvian sister-in-law taught me how to make.

  • I know it is simple, but a heaping tablespoon of my homemade jams or jellies goes into the bottom of each 8oz jar of milk w/yogurt culture before it goes into the incubator. The result is a superior “fruit on the bottom” yogurt. My black currant jelly is one of my favorites consumed this way.

  • I absolutely love to make pear jam or raspberry jam and put them on thumbprint cookies. My husband is so sick of thumbprint cookies he could scream! I guess there are worse things in life though. I would love this book to hopefully widen my repertoire of canning uses 🙂

  • I love getting fresh raspberries and making raspberry curd. Opening a jar in the dead of winder really makes me smile!

  • I baked a pork loin with canned apricots, red onion slices, carrots and some fresh minced ginger, a bit of salt and a good bit of ground pepper. I used some apricot preserves with hot red pepper added as a glaze after warming them up together for a few seconds in the microwave.

  • Would love this book. Just bought a crate of Mangos. Made the Tomato Mango Jam to marinate chicken or pork and to donate to my school’s bakesale. Not very hopeful of winning.

  • We love to use the pickled cauliflower (with lemon) from Food in Jars with roasted meat. Just last weekend we opened a jar with slow roastesd brisket. amazing.q

  • I love adding a fruit preserve to baked brie with crusty french bread. My favorite is ground cherry jam!

  • I use raspberry preserves in my chocolate drop cookie recipe. Would love to get my hands on this book and start making so new jams!

  • The book looks great! I love adding some spoonfuls of jam (especially blueberry) to the top of my coffee cake batter and giving a little swirl before putting it in the over.

  • Love reading these posts to get ideas – I’m afraid we’re pretty boring, using jam for…..toast! Part of the problem is that I am losing my sweet tooth as I get older, so a jam glaze on pork, for example, has very little appeal. However, we go through your Caramelized Red Onion Relish and other savory items in a flash. Would love to have this book for some new things to make and ways to use them.

  • It’s not actually baking, but I like preserves with creme fraiche on scones – I always aim for it to taste like they do at Cafe Latte in Saint Paul, MN.

  • I am eagerly awaiting our local farm store to reopen for the season and this book would be great. I love to use the preserves I make in oatmeal, plain soy yogurt and of course as a snack after work on a slight of wheat toast. My mother-in-law when she visits always squirels a jar or two away in her luggage because she loves to use them on pancakes instead of syrup. Says it makes them taste like a decadent dessert!

  • I’m still fairly new to the “true” preserved world so I need to figure out more uses for the finished goods! For the moment I put them in a lot of smoothies and eat a lot of toast.

  • Oh – fruit preserves – raspberry jam, especially – are a part of my favorite dessert ever, a jam-oatmeal-bar-thing that’s SO GOOD.

  • I use my peach jam in my pulled pork tacos, but won’t lie–that ancho jam sounds like a better answer!

  • my favorite summer dessert: my lemon curd, greek yogurt, fresh blueberries, toasted almonds, and mint in a little bowl!

  • My favorite way to use preserves is to warm them up and drizzle them over home made bread, even cakes! Delicious!

  • I have an usual recipe for a Southerner I met a couple of years ago. He didn’t like the conventional wings sauce so I created a hot -n- sweet -n-zingy recipe using cherry preserves. Just “Wing” it creating your own!

  • I use Pineapple mango chunky jam with a fresh pepper mixed in for a spicy sweet to go with grilled fish tacos. Serve with fresh coleslaw made with jimica and cilantro and you have crunchy, sweet, spicy and savory all in one.

  • Citrus curd: on everything. Eaten like pudding w/whipped cream and lots of fresh berries on top. Used as frosting with whipped cream folded in. Swirled into a cheesecake batter before baking. Spread on toast or scones. I also have some delicious spicy jalapeno, pineapple, orange preserves from Hawaii that I love over crispy rye crackers with thinly sliced aged cheddar. A happy ending to dinner that’s part dessert/part cheese plate.

  • Oh excellent! I have her first book and love it. Will have to get this one too. My new favorite way to use up jam is actually a chocolate and jam tea cake (bread?) that I found a link to recently. Actually, I thought I found the link in one of your posts, but now I can’t find it, so maybe I’m remembering wrong… Regardless, it’s an awesome bread that uses a whole cup of jam. I made mine with cinnamon pear jam and it was really tasty.

  • I usually just put on toast or stir into greek yogurt. I’m getting alot of good ideas reading thru these comments though! I need this book to get more creative I think.

  • Living on a peach orchard, we have lots of peaches we put up! I love to use them mostly in desert-y baking. Peach cobbler is my favorite!

  • Jam tarts. When winter hits and the only in season produce is citrus, a good sour cherry jam tart will make you remember the warmth of summer.

  • It’s not glamourous but my favorite way to use up preserves is by stirring glistening spoonfuls into plain Greek yogurt. This, along with a hefty tumble of my homemade Coconut Almond Granola is my breakfast more mornings than not. I’m currently alternating between Strawberry Vanilla Jam and Blueberry-Maple-Pecan Compote.

    A close second is mixing with cream cheese and using as a cracker dip/spread or sandwich spread. Cream cheese layered with spicy tomato jam was the surprise hit over the holidays.

  • This book looks beautiful! Definitely going on my wish list. I suppose it isn’t a “recipe,” but my favorite way to use fruit preserves is in oatmeal. We use plain oats, homemade jam or fruit butter, and raisins in ours. That way, I can drastically reduce the amount of sugar in my son’s breakfast, but give lots of flavor.