Is it almost summer already? Hard to tell with the damp chill we’ve been experiencing here in So Cal. But the calendar says next week is Memorial Day, the start of the summer season around the country, so get out your white shoes and bar-b-ques!
I’m getting ready early with these delectable jam bars that when coated with powdered sugar and stacked on a plate will add a playful patriotic color palette to the holiday’s festivities. A delicious ending to an outdoor gathering with friends and family that will have you rethinking the brownies and chocolate chip cookies that usually accompany a bar-b-que meal. Buttery, crisp and crumbly on the outside, with a sweet river of fruity jam on the inside…. Imagine the oohs and aahs! As, I’ve said before, I’m all about the oohs and aahs when entertaining.
-This recipe makes one 8 x 8 baking pan so have 2 of those pans available to be able to make each fruit jam batch concurrently. I mix up one batch and while that is baking I mix up the other.
-It’s an easy recipe utilizing melted plant based butter and store bought jam. Use jam or preserves, not jelly. Jam and preserves contain bits of fruit.
-The addition of powdered sugar does make them sweeter, so I’ve noted that as optional.
-These freeze well, so make in advance if you think you’ll be overwhelmed with other cooking.
Have a safe and celebratory weekend.
Let’s always remember those who served and gave their lives while defending our country.
Red Raspberry, White, and Blueberry Jam Bars
This recipe makes one batch. For two different flavored jams, concurrently, you will need to make two batches requiring two 8×8 baking pans plus parchment paper. Preheat oven to 350 degrees (I always preheat longer than the oven timer indicates when baking) with the rack in the middle. Grease the 2 pans and then line with parchment paper with about an inch of overhang on 2 opposite sides. Then grease the parchment paper. This will make it easy to lift them out of the pan and cut into squares on a cutting board. I use a bit of vegan butter to grease them. Set aside.
For each batch of jam bars:
1 1/3 cups all-purpose flour
1 1/3 cups rolled oats
1 tsp baking soda
1 tsp kosher salt
9 tablespoons vegan butter, melted
1 T vanilla paste or vanilla extract
½ cup packed organic brown sugar (light or dark)
1 cup raspberry preserves for the first batch
1 cup blueberry preserves for the second batch
Powdered sugar (optional)
Stir together the dry ingredients (flour, oats, baking soda and salt) in a large mixing bowl and set aside. Melt the butter in the microwave. Stir the vanilla into the butter to incorporate. Add the sugar and butter/vanilla mixture to the flour mixture and mix until well blended. I find that starting with a spoon and then using hands the best method. Set aside a cup of crumb mixture for the topping. Press the remaining crumb mixture into one of the prepared pans making it even all around. Make sure to get into the corners of the pan. Using a teaspoon, drop dollops of jam all over the crumb base and then carefully spread evenly with a butter knife. Top the jam all over with the remaining crumb mixture squeezing some of the crumbs to create little boulders. Bake for about 25 minutes or until
the crumbs are golden. All ovens are different so make sure to check at 20 minutes.
Make the second batch with the blueberry jam while the raspberry bars are baking.
Let the jam bars cool completely in the pan. This will ensure that they don’t break when lifting out of the pan. To lift out of the pan, use the parchment paper overhang and gently lift onto a cutting board. Cut into 16 squares. Top with powdered sugar when ready to serve and stack on a serving plate. Enjoy!
