Any Jam Bars

Cut Strawberry Rhubarb Jam Bars

 

Use your favorite jam to make these delicious, super-easy treats.

Watch my YouTube video (4 minutes!) on how to make them. And please leave a comment and share the video!

For Valentine’s Day I used Coldwater Canyon Strawberry Rhubarb Jam (YUM!) instead of my usual Bonne Maman Apricot Preserves.

Coldwater Canyon Strawberry Rhubarb Jam

Strawberry Rhubarb Jam Bars


In the YouTube video I press half the dough into the pan, but I find the texture lighter and crispier if you grate or crumble the cold dough into the pan and then lightly press it down. (See step-by-step pics below)

You can refrigerate the dough (48 hrs) or freeze until ready to bake fresh cookies. Perfect for company!

Please tag @OrnaBakes if you make them. I love seeing your pics. ?

Happy Baking!

xoxo



Strawberry Rhubarb Jam Bars

Any Jam Bars

Orna Purkin
Use your favorite jam or preserves in these super-easy, make-ahead treats.
Servings 16

Ingredients
  

  • canola or vegetable oil spray
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher or fine sea salt
  • ½ cup (113g) unsalted butter softened
  • 1 tablespoon canola or vegetable oil
  • ½ cup (100g) sugar
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (8oz) apricot or other jam or preserves room temperature

Instructions
 

  • Spray a 9-inch square pan and line with parchment paper, leaving a slight overhang all around.
  • In a small bowl, whisk together the flour, baking powder and salt; set aside.
  • In a stand mixer with a paddle attachment or a bowl with a hand mixer, cream the butter, sugar, and oil for 2 - 3 minutes on medium speed until light and fluffy. Scrape the bowl.
  • Add the egg and vanilla and mix until thoroughly combined.
  • On low speed, add the flour mixture and mix just until incorporated.
  • Divide the dough and place each half in a Ziploc bag. Refrigerate (up to 48 hours) or freeze (30 – 60 minutes) until firm.
  • Preheat the oven to 350°F or 180°C.
  • Grate or clump/crumble one half of the dough evenly over the prepared pan. Use a little of the second half of dough to fill in any holes. Press down gently to form an even layer.
  • Spread the jam evenly on top with an offset spatula.
  • Grate or clump/crumble the remaining dough over it.
  • Bake on the middle shelf for 25 - 30 minutes until golden.
  • Place the pan on a cooling rack to cool completely.
  • Carefully use the parchment to remove to a cutting board.
  • Use a sharp, serrated knife to cut it into 16 bars. (Cut down the middle, then in half, etc.)
  • Store between parchment paper in an airtight container up to three days or freeze up to three months.

 

Grated dough in pan for Jam Bars

Grated dough over jam filling

Cut Strawberry Rhubarb Jam Bars

2 Responses

  1. We grew up calling these Farfel Biscuits in SA – great memories. I still make them, sometimes using Nutella as the filling – very delish.
    Pleased you gave Marcy Goldman credit in your article on the round apple kitke. I live in Johannesburg and was lucky enough to do recipe testing and book editing for Marcy – what a wonderful lady and talented baker.

    1. Beverley – thanks so much for writing! Mirella’ great idea – I’ll have to try it. I have all of Marcy’s books – starting with A Treasury of Jewish Baking which helped me get through hosting my first Yom Tov. My warmest regards to you in Johannesburg which is where I grew up. Xoxo

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