Blackberry Jam Bars Food

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
• Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
• In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

BLACKBERRY SHORTBREAD BARS

Steps:

• Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
• Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.

FRESH BLACKBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour and brown sugar, cut in butter with a pastry blender until mixture resembles coarse meal.
• Press 1 1/3 cups of mixture in bottom of an ungreased 8x8 inch square pan.
• Combine remaining crumb mixture, sour cream, and next five ingredients.
• Blend well.
• Stir in blackberries.
• Spoon over crust, spreading evenly.
• Bake at 350 degrees for 35 minutes.
• Let cool; cut into bars.
• Sprinkle with powdered sugar.

BLACKBERRY JAM BARS

Steps:

• Cream butter, gradually add sugar, beating well.
• Combine flour, soda and salt, add to creamed mixture, mixing well.
• Stir in oats.
• Press half of mixture into a lightly greased 8-inch square an.
• Top mixture with jam, spreading to within a 1/4 inch of edge.
• Press remaining crumb mixture on top.
• Bake at 400° for 30 minutes.
• Cool, cut into bars.

EASY JAM BARS

Steps:

• Cream together the butter and sugar and then add the egg whites. Then add flour and nuts. Pat half the mixture in the bottom of a greased 9X9 dish. I like to press it down with a fork.
• Spread jam over the top (I use Blackberry Jam but you can use any jam you wish) then drop the rest of the mixture on top. Bake on 350 for 35-40 minutes until the top browns a little.
• Let cool and then cut in to squares. Makes about 9 bars, depending on how you cut them.

SEEDLESS BLACKBERRY JAM

Steps:

• Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the sugar and fruit pulp and bring to a simmer. Add cinnamon, nutmeg and lemon zest/juice and stir to combine.
• Let the mixture reach a boil, stirring frequently to prevent it from boiling over. When the mixture appears to be thickening a bit, add the pectin and bring it back to a roiling boil.
• Let it boil vigorously for at least five minutes to activate the pectin. Before removing from the heat, check the set using the plate or spoon test to ensure that the jam will firm up when cool.
• Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
• Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
• Once the jars are cool, check the seals, label them and eat jam on toast in January.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.