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 like to make Hamentashen with my jam!
I am absolutely still trying to find something that I like to use my jams and jellies in, because I don’t love PB&J enough to use up my jam fast enough that way 😛 I’ve considered trying to make jelly donuts, actually, but I’ll have to find a suitable recipe (I have a bit of an egg allergy).
I make what my kids call “jam squares” as a go-to recipe when I need to take a quick dessert somewhere. It is cookie bar with oatmeal & brown sugar & butter 🙂 They think it’s best with plum jam.
I just like jam on bagels, nothing fancy for this guy!
I like to turn plum or peach jam into barbecue sauce (it’s awesome on pulled pork!). Other preserves mostly get eaten straight from the jar or spread on toast.
I love the first Put ‘Em Up book! My favorite way to use fruit in a recipe is the classic orange or lemon chicken. A half pint of marmalade and the chicken is fabulous.
Love your site!! I use Peach Vidalia Onion relish on chicken and fish when grilling.
I just had a wonderful sandwich at an Austin, TX restaurant with strawberry jam, sprouts, cheese, and chicken breast. It was amazing and I’m looking forward to making it at home! I also love yogurt with homemade jam of any flavor.
I love to use strawberry preserves as a glaze on a rustic strawberry tart.
I love putting it in greek yogurt or spreading it on raisin walnut bread
My favorite way to use a nice tart jam like apricot or early golden plum is to spread a thin layer between dough and streusel in my great grandmother’s teased coffee cake.
I love the first Put ’em Up — binding is falling apart!!! Jam in yogurt, on toast, out of the jar with a spoon…
on toast, I’m simple like that.
Mostly on toast, which is an every-single-day occurrence. I also love to use my apricot jam when cooking a pork roast. Delicious!
Plain on toast is my absolute favorite but I also like a dollop of jam with vanilla Greek yogurt, a few slices of fruit and a handful of homemade granola.
I combine a fruit syrup, sauce, jam, etc. with balsamic vinegar, olive oil, garlic and crushed red pepper flakes to make a salad dressing.
Lately, I have been on a kick using my cinnamin-cardamon apple butter in my banana oatmeal muffins. Also like to throw pepper jelly into the mix when I am making chicken stir fry…a nice sweet and sour flavor.
I made peach butter last year, and it was perfect in the rye crumble bars in Kim Boyce’s “Good to the Grain: Baking with Whole-Grain Flours.” Outstanding.
Peach-Fig preserves on kefir pancakes.
Serve cooked carrots with apricots preserves, YUM!!!
Whiskey sour made with marmalade 🙂
http://www.saveur.com/article/Video/How-to-Make-a-Whisky-Sour-with-Marmalade-Video
My favorite is strawberry jam in thumbprint cookies. I never have enough.
I bought her previous book on your recommendation, can’t wait to see this one! My favorite way to use preserves in a recipe is my mother’s recipe for Marmalade Cookies.
The original recipe calls for orange marmalade, but over the years my sister and I have made them with a variety of jams .
Curried tomato chutney on french toast instead of syrup-yum! Really….
I love to use homemade preserves in my rugulah. But there is nothing better than good old peanutbutter and jelly.
I use raspberry jam in thumbprint cookies and also like to stir a dollop of jam or fruit butter into my oatmeal.
I’ve been making my own yogurt recently, and putting preserves in the bottom of half-pint jars with it.
I like to use my raspberry jam in the centers of linzer torte cookies.
Jam that doesn’t set: as a glaze on a roast!
Jam that doesn’t set: as a glaze on a roast!
I love pie filling to bake with.
Doughnuts-jam doughnuts
I did a batch of plum jam that didn’t set, but tastes delicious! I throw it into my plain yogurt for instant plum yogurt, yum! 🙂
Gorgeous book, I am so excited to get my hands on a copy! 🙂
My favorite thing to do is mix in a little preserves with my pancake batter!
Love homemade preserves instead of syrup on French toast.
i love jam on warm, freshly buttered toast! i also enjoy experimenting with preserves in savory sauces and marinades. yum. ^_^
Not really a recipes, but I like to add jam to plain yogurt to flavor it.
I really love using raspberry jam when making dressings for salad. It gives that perfect fruity punch to dressings. I also love to use apple butter baked on pork chops. So yummy!
My favorite use is your tomato jam covering a log of goat cheese, it never fails to impress!
Easy dessert bites!
I cup graham cracker crumbs, a little melted butter – mix til it holds together in the palm of your hand – adjust butter as needed. 2 TBSP of crumb mixture in the bottom of each cup of a silicone mini muffin pan and press with the back of a spoon.
Cream together a pkg lite cream cheese and a squirt of agave nectar – set aside.
Put a dollop of low-sugar blackberry preserves on top of crumbs, press down with a spoon. Top with cream cheese – spread cream cheese to sides of mini muffin cup.
Refrigerate dessert bites and when ready, just pop them out and set on a doily on a plate.
They taste rich and creamy with minimal calories! Everybody loves them!
I have never experimented with using preserves in recipes, other than spread on toast or English muffins…looks like I really need this book!!!
Favorite use for any jam, savory or sweet:
Jam + cheese + cracker. Or, when I’m feeling saucy,
Jam + cheese + bread and grilled.
I make a rustic tart of sorts: pie crust coated with apricot preserves, carmelized onion and the creamy cheese of your choice. From time to time I add other things, depending on the type of cheese I use, but that’s the basic recipe
I use homemade jam and preserves to eat with frozen yogurt. It’s the best topping!
My go to recipe for incorporating jams are thumbprint cookies.
Favorite, but infrequent, use for jam is on kolaches. Most often, it is just added to home made yogurt. Yum! Altho, pineapple jam on vanilla ice cream is pretty good, too!
Just about any jam or preserve can be added to oil and vinegar to make a great salad dressing!
Grapefruit jam in butter thumbprint cookies.
i love mixing a dollop of jam into smoothies. and i’d love to win your book!
I canned satsuma mandarins this year and while it took a lot of work – the result was amazing!