Uncanny | Streusel-Topped Jam Bars

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So even though I’m very happy with my jams this year, and I’m sure all of the jam you canned was like, superfreakingdelicious and all that, but sometimes, you just get TIRED of eating jam on toast, or a bagel, or a piece of cardboard (if you’re dieting). I will be the first one to admit, I ate my weight in jam on toast for May through July. But eventually the monotonous texture started to get to me… and after a while I wanted something different.

Thus the inspiration for a series on the blog, entitled Uncanny (extra points to my sister-in-law Amy for suggesting that title!)

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I wanted to do things for this series that could be easily adapted to whatever preserves you have in your canned goods pantry. I used a jar of my blueberry-cinnamon-vanilla jam, but you should use whatever you have around. Hey, you could even make this with store-bought jam, although I’m not sure it will bring the mouth-gasms like the home-canned preserves do. Adapt this recipe to whatever jam/jelly/conserve you want, whether it be blueberry, raspberry, peach, apple… I could go on. Feel free to spice up your jam before you spread it on the crust… I stirred in a 1/2 tablespoon of lemon juice, just to punch up the fresh flavor of my blueberry-cinnamon-vanilla jam.

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The recipe itself is very adaptable, too. If you want, add some pecans and throw them on top with the streusel. Add a thin layer of shredded unsweetened coconut onto the crumb topping before spreading your jam. If the amount of butter offends your health sensibilities (clearly I have no sense, so this isn’t a problem for me) then compensate by adding some wheat germ into the crumb layer. You could even switch out the flours, maybe substitute a cup of almond flour for one of the cups of all-purpose flour. My point is, it’s a very adaptable recipe! Have fun with it!

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Streusel-Topped Jam Bars

Inspired by Smitten Kitchen’s Peach Shortbread
Makes 18 bars

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Gather:
1 cup packed light brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, very cold and cut into cubes
1 large egg
1  (8 ounce) jar of jam, jelly, or preserves
1/2 cup rolled oats

Prepare:
Preheat the oven to 375°F (190°C). Prepare a 9 inch x 13 inch baking pan by lining it with parchment paper. Add sugar, flour, baking powder, and salt to a food processor bowl and pulse a few times to combine; alternatively, whisk together in a medium bowl.

Add the butter and pulse about 10 times until the crumbs are the size of peas; add the egg and pulse until combined. (No food processor? How do you live? Use a pastry blender, a fork, or two knives to cut the butter into the flour mixture.) Press 2/3 of the crumb mixture into the bottom of the pan, pressing firmly. Pour the jam onto the crumb base, and spread using an offset spatula or the back of a spoon.

Add the 1/2 cup rolled oats to the remaining crumb mixture, and stir to combine. Sprinkle the oatmeal mixture over the jam layer. Bake for approximately 30 minutes, or until the edges begin to turn brown. Cool completely in pan before cutting into squares.

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Cory Chisel / Home in the Woods (Live) lovely guitar-pickin’ and gravelly male voice pairs wonderfully with these jam bars

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19 thoughts on “Uncanny | Streusel-Topped Jam Bars

  1. My dad makes a crazy amount of jam every year (I accidentally typed “ham” instead of jam there- wishful thinking?) and I do like jam but I totally agree that it’s not something I want everyday. I think I will make this to address my cupboards bursting with homemade jams! THanks!

  2. Thank you for this series in advance. All of my stuff is superfreakingdelicious but even my family gets tired of the awesomeness. i need ways to pawn off my addiction on others without being totally irritating and this little series just may be the answer. Thanks!!

  3. Love all the cooking options being shared here with your jams.
    BUT….
    We’re all adults here.
    Right?
    Let me share.
    Anything that we can can and spread on whatever, it also delicious in a blender of ice. Vodka, Rum, Tequlia optional…
    Smoothies!!!
    We have a holiday refreshment that uses the the remaining cranberry relish! Talk about an antioxident bev!

  4. I came here by way of Food in Jars (Facebook page) and I’m so excited about this idea. I just started making jam this year and it’s possible I went a little crazy with it (6 flavors in 2 months!). I’ve given a ton away, but I still have a bunch in my cupboard. Can’t wait to try this recipe with my plum jam!

  5. I love that you are doing this! Because, yes, sometimes I have too much jam. And mostly forget that my jams/jellys of choice for “everyday use” (ie PB&J) are flavors I haven’t actually made.

    Plus, the bars looking awesome!

  6. I FINALLY stumbled across your blog (thanks to Food in Jars). I don’t know what took me so long. I heart your writing…I could always use a good laugh. :) I really look forward to this series. I recently decided to do an inventory of everything I have left from my first year of canning (that I haven’t consumed or made my friends/family/neighbors/coworkers consume). I might have gone a bit overboard in the jams/jellies department. But hey…the official shelf life is a year, right?

    • Aw, thanks for visiting! I’ve heard people use jams for years after the “official shelf life” expires, but hey… it’s a gander I guess! Was this your first year canning? So glad you like the blog!

  7. Pingback: Use it or Lose it! Roasted Turkey with Plum Preserves « local kitchen

  8. Pingback: Use It or Lose It! Meyer Lemon Pork Rolls « local kitchen

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