Seasons Easy Jam Bars Food

EASIEST EVER RASPBERRY JAM BARS

Steps:

• Preheat oven to 180C/350 (fan forced). (Note 1)
• Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
• Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
• Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
• Cut into squares. Serve at room temperature. Store in airtight container.

ONE-BOWL OATMEAL JAM BARS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Grease a 13 x 9 x 2-inch pan with cooking spray or softened butter and line with parchment.
• To make the crust and topping, combine the flour, oats, salt, and sugar in a large bowl and whisk until incorporated.
• Cube the cold butter and using your fingers, rub the butter into the flour mixture until the butter is crumbly and pea-sized. Alternatively, you can use a pastry blender or two butter knives.
• Add the yolk and vanilla and, using a fork, stir them into the crumbly mixture. Switch to your fingers if you feel comfortable, and continue mixing the dough until the yolk and vanilla are fully incorporated and the dough holds together when you squeeze a bit between your fingers.
• Remove 2 2/3 cups of dough and place in a medium bowl in the refrigerator. Press the remaining dough firmly and uniformly into the prepared pan.
• Evenly spread the jam over the bottom crust.
• Sprinkle the refrigerated dough over the jam, rolling it into little balls between your fingers for the ultimate crumble topping, if you so desire.
• Bake the bars for about 45 minutes, rotating the pan at the halfway mark, until the oat crumb topping is lightly browned.
• Let cool to room temperature before slicing and serving. Recipe Tips:

RHUBARB JAM BARS

Steps:

• For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
• For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
• Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
• Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
• Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.

JAM BARS

Steps:

• Place dry ingredients in a bowl.
• Stir in oats and sugar.
• Cut in margarine until crumbly.
• Pat 2/3 of crumbs in a 11 by 17 inch pan.
• Spread with jam and top with remaining crumbs.
• Bake at 375° for about 45 minutes (or until light brown around edges).
• Cool and cut into bars.

SEASON'S EASY JAM BARS

Steps:

• Grease 13x9 inch pan.
• Mix butter or margarine, sugar, vanilla, egg in medium bowl with hand mixer. Don't over mix.
• Stir in flour and baking powder until dough forms.
• Pat evenly into pan.
• Spread jam or jelly on top of dough.
• Bake for 20 to 25 minutes at 350 degrees Fahrenheit.
• Top with powder sugar glaze.

JAM BARS

Steps:

• Preheat the oven to 350°F/180°C. Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper. Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.
• Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.
• Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.
• Crumble the remaining one-third dough over the jam filling.
• Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on a wire rack before cutting into bars.
• The jam bars will keep, well wrapped, at room temperature for up to 4 days.
• Variation:
• Jam Bars with Chopped Nuts: If you're after textural contrast, chopped nuts added to the top layer give these jam bars extra crunch. After separating the dough, set aside the slightly larger portion to be used for the bottom. Add 1/2 cup/40g sliced almonds or 1/2 cup/50g chopped walnuts to the other third, which will be used for the crumble on top.