[Recipe] Jam Bars

Can I tempt you with something sweet?

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I love living a healthy lifestyle. I love being in a solid routine of working out, eating fresh, local, plant-based foods, and giving my body the rest and care it deserves. But sometimes, I need something sweet. Enter jam bars.

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Andrew will tell you that jam bars are his favorite food. I almost forgot to make them for his most recent birthday. Luckily, he was sweet enough to remind me!

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I honestly can’t remember where the base of this recipe came from, but I’ve tweaked and altered it so many times at this point, it’s basically a recipe mutt.

62414 two cuties

Jam Bars
(Just in case: c = cup, t = teaspoon, T = tablespoon)

Crust
1 1/2 c flour
1/2 c unsalted butter
1/2 c sugar
1/2 t salt
1/2 t baking powder
1 egg

Filling
3/4 c your favorite jam

62414 ingredients2

 

Instructions

1. Preheat your oven to 375 degrees and grease a 9 inch glass baking dish.

62414 preheat
2. Pour about 3/4 of the crust into the dish and press down to pack it in.

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3. Add the jam in the center of the crust and spread almost, but not quite, to the edges.

62414 almost to the edges
4. Top with remaining 1/4 crust mixture.

62414 and add

62414 until it looks like this

5. Bake for 30 minutes or until the bars and golden brown and your house smells so amazing you just can’t stand it any longer.

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Let cool before cutting.

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62414 bars are ready

Jam bars are ready!

VARIATIONS

I’ve tried most of the variations one would want to try with this, and with pretty solid results across the board. It’s hard to mess these up.

Flour – I’ve used AP flour, whole wheat flour, gluten free flour, and almond meal. AP flour holds together the best, but the others will still yield a delicious result – you may just need to let the bars “set” a little longer, particularly with gluten free or almond flour.  For this particular batch, I actually used a mix of GF flour and almond meal (about 1 c GF + 1/2 c almond). The result was more cake-y than crumb-y, but still delicious. It actually reminded me of this childhood favorite breakfast pastry.

Unsalted butter – I’ve used salted, too, and it was perfectly fine.

Sugar – Go wild. Try can sugar, coconut sugar, stevia, etc.  I can’t say for certain, but wet sugars like honey or maple syrup would probably not produce the ‘crumb’ texture you’re looking for.

Egg – I have not tried a chia “egg” in this recipe, so please let me know how it goes if you try it.

Jam – Any jam would work (trust me, even Dollar Store mystery fruit blend worked well), but my personal favorite is boysenberry.

62414 serve em up

62414 two cuties

Happy baking 🙂

Amy

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