Somehow, when Christmas was over, we found ourselves with 5 or 6 jars of jams and jellies. There is only so much jelly that one can eat on toast, so I’ve been looking for recipes that will make good use of the jams we have. Today I decided to make these jam bars – the recipe is an adaptation of the recipe for Raspberry Streusel Bars in the Joy of Cooking. I do love me the Joy of Cooking.
2 cups all-purpose flour
1/4 cup sugar
12 tablespoons cold butter
3 tablespoons milk
1 teaspoon vanilla
1 to 1.5 cups jam
Streusel topping (recipe below)
Generously grease an 8 x 8-inch baking pan.
Add flour, sugar and butter to food processor and pulse under the mixture has reached a course crumb. Mix together milk and vanilla extract. Slowly add the milk mixture and pulse until in begins to hold together. Add a little extra milk if it is still too dry (I had to.) Firmly press the mixture into the baking pan and refrigerate for 15 minutes.
Preheat the oven to 375 degrees. Bake the chilled dough in the center of the oven for 12-15 minutes until barely firm in the center. Remove from the oven. Spread with jam and top with streusel topping. Return to oven for 25 to 30 minutes. Allow to cool on a cooling rack and cut into bars.
3/4 cup flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup nuts (original recipe called for sliced almonds, I used slivered, I think any nuts would do – just chop them if they are large)
1/2 cup rolled oats
1 tablespoon milk
Whisk together flour, sugar, and cinnamon. Using your fingertips, cut the butter into flour mixture. Using a fork, stir in the nuts, then the oats. Beat together the egg and milk. Stir into flour mixture until streusel is moistened and forms small clumps. Add a small amount of additional milk if the mixture is too dry. Ready to top!