Spring desserts reflect the changing of the seasons, with vibrant colors and fragrant flavors that add a burst of sunshine to the end of every meal. And with the markets overflowing with juicy berries, apricots, cherries and even pineapples, there is no doubt that desserts featuring fruit are the star of the show this time of year. Seasonal fresh fruit needs little adornment or preparation to create stunning desserts. But the best way to add intense fruit flavor to your recipes is to turn it into homemade jams, jellies, compotes and curds.
Start with our recipe for fridge jam – it’s a simple and easy recipe and allows you to preserve the flavors of the season to be used in a myriad of ways. No matter whether you use it as a filling, topping, or stir it into your favorite recipe, jamming spring desserts are sure to impress.
Make your Own Fridge Jam
The fridge jam method works great for small batches of fruit and avoids the hassle of canning. It’s perfect for when your counter is overflowing with fruit, or when you just couldn’t resist that extra basket of berries at the market. Simply store in the fridge to use within a couple of weeks. Our Mini Cocottes are perfect for storing your jams and jellies plus they go straight to the table for serving, adding an adorable pop of color.
This quick method works well with spring fruits like strawberries, apricots and cherries. It’s also versatile enough to use with summer berries and other stone fruits, like peaches and apricots.
- Mash 2 cups of fresh fruit into small pieces and place in a large saucepan or small stockpot.
- Pour in 1/2 - 1 cup of granulated sugar depending on the sweetness of the fruit.
- Add in a couple tablespoons of citrus – lime, lemon, orange and grapefruit are all delicious.
- Simmer the fruit for 20-30 minutes until it’s thick and jammy.
- Store covered in the fridge for 2 weeks.
Use it as a Filling or Topping
When you want the fruit flavor to shine, consider using jam as a filling or topping to your typical recipe. For example, doughnuts are always better filled with jelly, classic pastries are brightened by a dollop of apricot jam and delicate Almond Thumbprint Cookies are made even more special with homemade strawberry jelly. You can also add jams and jellies to a finished dessert – think how delicious a tart drizzle of raspberry jam tastes on a creamy slice of New York cheesecake. And a Dutch Baby pancake is a luscious brunch choice when filled with silky lemon curd.
Layer it for Flavor
Sneak in a little jam or jelly into any layered dessert for a pop of flavor. Imagine a thin spread of raspberry jelly sandwiched between sheets of cake and buttercream. Or perhaps a juicy berry compote alternated with pound cake and fresh whipped cream in a decadent Berry Trifle. Layers of intense jam-forward fruit can even elevate sweet brunch dishes as well, like in our Blueberry Lime French Toast Casserole, with blueberry jam and ricotta tucked between the slices of bread and dunked in a rich egg custard that bakes up beautifully.
Stir it into the Mix
Dollops of sweetened fruit can be swirled into puddings, batters and cookie bars for pockets of intense fruit flavor. To try this out at home, give your old-school bread pudding a twist by using strawberry preserves dolloped into the bread mixture. Heating up your jam is also a great way to incorporate the fresh fruit flavor. The jam thins out when warm so you can swirl it into cheesecake batter, drizzle on dessert bars or fold it into frosting.
