Strawberry Jam and Blueberry Jam Crumble Bars

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From the moment I saw these Strawberry Jam Crumble Bars on the front cover of the latest issue of Bake From Scratch magazine, it was going to be something new to try.  The recipe was simple to assemble and bake. The original recipe uses the Quick Strawberry Jam {recipe at the end of the blog post} as the filling, but I decided to substitute it with my homemade strawberry jam.  The result turned out great.  I think a good store bought jam will work just as well in the recipe if you don’t have time make it.  To accompany the jam filling, a sprinkling of fresh strawberries gave it another depth of flavor.  Because the recipe was quick and easy, I decided to make an extra batch and used my homemade blueberry jam. These bars are great as snacks, treats, or desserts.

Makes 16

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Ingredients:

1½   cups all-purpose flour
1¼   cups old-fashion oats
¾     cup unsalted butter, melted
¾     cup granulated sugar
⅓      cup firmly packed dark brown sugar
2       teaspoons kosher salt
1¾   cups fresh strawberries, chopped
1½   cups Quick Strawberry Jam (recipe precedes) or homemade/store bought jam

Note:  I substituted homemade strawberry jam / blueberry jam that I had available instead of the Quick Jams. 

To make Blueberry Jam Crumble Bars, follow the recipe above and  replace strawberries and jam with blueberry jam and fresh blueberries.

1.  Preheat oven to 350°.  Line an 8×8-inch baking pan with parchment paper, and spray with cooking spray and dust with flour or use baking spray with flour.

2.  In a medium bowl, stir together flour, oats, melted butter, sugars, and salt with a wooden spoon until crumbly.  Press half of mixture into bottom of prepared pan.

{I used homemade strawberry jam}

3.  Cover  with Quick Strawberry Jam or homemade/store bought jam, and sprinkle with strawberries.

4.  Sprinkle remaining crumble on top.

5.  Bake until golden brown and bubbly, 55 minutes to 1 hour.  Let cool on a wire rack for 20 minutes.

6.  Refrigerate for at least 1 hour before slicing.

Serve each bar on parchment paper.

Blueberry Jam Crumble Bars

Individual packaged bars are ideal to take on picnics or to a group gathering such as a pot luck or simply for easy grab-and-go snacks.  Cut a piece of parchment paper large enough to wrap around each crumble bar then tie it with a piece of twine.

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Quick Strawberry Jam

1      pound fresh strawberries, chopped
1¼  cups sugar
Juice of 1 lemon

In a medium saucepan, combine strawberries, sugar, and lemon juice.  Bring to a boil over medium-high heat.  Cook, stirring frequently for 5-minutes.  Reduce heat to medium-low, and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 30 to 45 minutes.  Remove from heat, and let cool for 30 minutes before transferring to a clear jar.  Jam will keep refrigerated for up to 2 weeks.

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Quick Blueberry Jam

1   pound fresh blueberries
2   cups sugar
juice of 1 lemon

In a large saucepan, combine all ingredients.  Stir with a wooden spoon, and let stand for 2 hours.

Bring mixture to a boil over medium-high heat.  Cook, stirring frequently, for 5 minutes.  Reduce heat to medium, and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 45 minutes to 1 hour.  Remove from heat, and let cool for 1 hour before transferring to a clean jar.  Jam will keep refrigerated for up to 2 weeks.

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· print recipe ·

Posted by Kay