One of my favorite desserts is a brie & jam pastry. There is no recipe; it’s something my sister-in-law showed me how to make when we were preparing a Mother’s Day brunch for my mom a couple of years ago. But those pastries are good at any time of the year! It’s one of those recipes that you just know how to do, without having definite measurements, oven temperature or baking times. Sometimes those recipes are the most fun to make.

But ever since I started making those pastries, I’ve never strayed from the same old filling of raspberry jam on top of the brie pieces; and that can get boring, despite how delicious it is. It’s finally time to try something new. So when I saw Rachel’s recipe forRaspberry Peach JamonCoconut & Lime, I knew I’d found a great new jam for my pastries. Make your own favorite pastry with Rachel’s jam, or spread it on your toast in the morning; I’ll be doing both!