In spring when we're craving the taste of fresh fruit, but still waiting for early strawberries and rhubarb to ripen, I like to opt for desserts made with jam. They offer a great opportunity to use up the stock of last summer's preserves, work well with frozen berries and, if you are lucky enough to get your hands on some spring fruit, you can use it in a quick jam. Baked goods with jam are also perfect for the tea party occasions spring offers: Easter, Mother's Day and Mem`orial Day. Though earlier in the season, the featured dessert of Purim–hamentashen–also features the pairing of pastry and preserves.
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