Best Jam Easy Fruit Bars Recipes

JAM FILLED OATMEAL BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
• In a medium bowl, combine, flour, oats, salt and baking soda.
• In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
• Pull out about 3/4 cup (a little less than half) of the cookie dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer. Bake for 10 minutes.
• Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough and crumble it over the top of the jam layer. Return to the oven and bake for 14-16 more minutes, until the topping is light golden brown. Place the pan on a wire rack to cool. These bars are soft when they are warm (they likely won't hold together). To firm them up they can be stored at cool temp or refrigerated.

JAM BARS

Steps:

• 1. HEAT oven to 350°. Coat 13 x 9-inch baking pan with no-stick cooking spray.
• 2. BEAT butter, sugar and brown sugar in large bowl with mixer on medium-high speed until light and fluffy.
• 3. ADD flour, oats and salt. Mix on low speed until blended.
• 4. MEASURE 2 1/2 cups dough; set aside. Press remaining dough into prepared pan to form a crust. Bake 15 minutes.
• 5. REMOVE pan from oven. Stir fruit spread; spoon over crust. Spread evenly. Finely crumble reserved dough over fruit spread layer.
• 6. BAKE 30 to 35 minutes until topping is lightly browned. Cool completely in pan on wire rack.

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!

APRICOT JAM BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
• Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
• Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
• Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
• Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

25 HOMEMADE FRUIT BAR RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious fruit bar recipe in 30 minutes or less!

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.

BASIC JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.