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
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.
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.
I love getting fresh raspberries and making raspberry curd. Opening a jar in the dead of winder really makes me smile!
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 🙂
Fruit preserves on toast, classic and simple
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 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.
As a glaze over meat -especially mixed with blue cheese on a steak! 🙂
Mixing preserves into yogurt is my favorite way to use them!
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 use my apricot jam combined with grainy Dijon mustard, apple cider vinegar, sea salt & a pinch of cayenne as a glaze for pork chops
My favorite is preserves and cheese. Put that jam on some cheese and crackers! You won’t regret it.
I like to use applesauce in quickbreads and muffins
Does eating them off a spoon count as in a recipe? Not sure if it does, but that’s definitely my favorite.
Oh exciting…. I am always looking for ways to use it up….I use it up on meats as a sauce
Homemade Rainbow cookies :-). And of course the usual, toast, PB&J (best with raspberry), rolls, waffles, & scones.
Layer cakes!
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!
I swirl preserves into brownies.
I love baking with marmalade in place of part of the sugar. And linzer cookies, of course. Great giveaway!
If I make a quick shortbread crust, I can use my own jam and have a jam tart for dessert in no time!
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!
Raspberry bars…!
I like to use fruit preserves in yogerts (except figs…those I make into homemade fig newtons!).
So many favorites! I love adding jam to muffin batter, vinaigrettes, and ice cream sauces.
Mmm, jam bar cookies! This book looks awesome; thanks for the giveaway.
I love making strawberry jam, and I just LOVE swirling it into cheesecake or layering chocolate cake.
Looks like a great book. At our house, the Teenager and I use our homemade jams & jellies as the sweetener for fruit smoothies.
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.
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 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 . . .
Apricot preserves make a wonderful glaze for meat loaf. I also use raspberry jam for cake fillings too!
My family’s favorite is slathering jam inside traditional Cinnamon Roll dough for a fruity version of the classic sweet bread.
i love orange marmalade with chicken for an orange chicken dish
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.
I like to use my preserves in the oatmeal bars I make for my kids.
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.
Filling in a birthday cake!
It’s a toss up…either as filling for homemade “pop-tarts,” or as mini tarts. I would love for more savory ideas, though!
I like to mix it with plain yogurt. If it is a sweet preserve = dessert; if a savory one = salad dressing
I love using it as a filling for layer cakes.
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 mixed it into muffin batter to lace the muffin with goodness.
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 🙂
My favorite way to cook with jam is in oatmeal bars, not very unique but yummy.
As a filling in thumbprint cookies or layered in cakes
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!
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.
any kind of jam, or a chutney with tahini, or cordial and full-fat greek yogurt on pancakes
I would use preserved fruit on Whole Foods thumbprint cookies