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
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 to use fruit preserves in oatmeal or as a side for a cheese platter!
jam tart…
Thumbprint cookies or rugelach!
I put my fruit preserves on my oatmeal every day.
I love to glaze meats with fruit jams and chutneys!
Jam Tart with shortbread crust!!
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!
I like using my jams in salad dressings!
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’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!
I would use preserved fruit in coffee cakes.
In cookies, of course! I would love to have this book to help me.
I just love adding fruit preserves to my oatmeal or yogurt the most. Ok and toast 😀
On turkey & avocado sandwiches! Loved the first Put ‘Em Up book.
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!
I like to keep it simple. So, blackberry jam on fresh made waffles.
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 use raspberry preserves in chocolate raspberry brownies!
No recipe needed-My husband & I just love fruit preserves on lightly toasted bread-borning answer, but really tasty and yummy!
This is a canning cookbook that I don’t have! Thanks! I love to use jams in thumbprint cookies!
Tomato jam with anything savory, especially cheese puffs.
Pulled Pork tacos with Ancho Chili Jam sounds yummy.
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!
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.
Hugh Fearnley-Whittingstall’s Ham with Marmalade from 3 Good Things!!
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.
I found a recipe for an Italian Jam Crostata that I love to use different jams with. Easy and yummy!
I love myself some apricot preserves and toast! Yum delish and sunshine in my mouth!
I love using my apricot preserves as a base for asian sauces. I make an awesome sweet and sour stir fry.
Good old fashion toast and meyer lemon marmalade : ) Yummmy
I love mixing jam with whipped cream and using it to top Pavlovias.
It’s sad that all the recipes I use are from the Pectin box. I would LOVE to expand my horizon.
Oh, we’re easy around here. Fruit preserves are nice on toast for us.
I love using fruit preserves in yogurt.
This jam cake!, Heidi suggests raspberry, but I like fig the best in this.
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!
Cobblers!
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.
Raspberry oat bars… sigh!
I also love using fruit preserves in pavlovas. Using preserves makes this such a simple yet spiffy dessert!
Preserves in a yeasted cofee cake! Yum!
I love mixing cranberry sauce with barbeque sauce and slathering it on chicken or meatballs.
I make jam and then mix it with my homemade yogurt. No need to add sugar to the yogurt.
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!
Oatmeal+toasted walnuts+greek yogurt+PRESERVES!=deliciousness.
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.
I put jam in cookies and bars. I also use them for toppings with homemade ice-cream.
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 love using any type of stone fruit preserve to glaze bone-in, skin-on chicken
I’ve been topping home made vanilla bean ice cream with pear vanilla agri-dolce. Something different that adds an interesting taste.