Saturday, January 1, 2011

RECIPE FOUND...Kelly's Jam Bars

Through the past year, I've made a few different jam bars, each time mentioning I wish I could find the recipe that Kelly made.  On Christmas, I unwrapped the most wonderful gift from my daughter Erin.  She had "My Mother's Apron Strings" bound into a book for me.  As I was looking back to the beginning of the blog, I came across a post I did on August 18, 2009, about Raspberry Bars from Tate's Bakery and Kelly had made a comment that she had always made "this" recipe.  I couldn't believe my eyes; there it was, the recipe she made, when I visited in June and helped her with a bake sale for God's Pantry.

You may not believe in miracles or twists of fate, but this recipe has been on my mind this past year, wondering where she could have kept it, and with Erin's surprise gift, I now have it.  She got the recipe from Real Simple magazine and with just a few ingredients, she easily made these up whenever she wanted to give something special to people.  The only change I made was that I used my homemade raspberry jam, but a good quality jam works too.

Kelly's Jam Bars

1 3/4 cup All-purpose flour
1 cup light brown sugar, firmly packed
1/4 tsp. salt
1/2 tsp. baking soda
3/4 cup (1 1 /2 sticks) unsalted cold butter
1 1/2 oats (the recipe called for Quick, but both Kelly and I use Old-Fashioned)
2 T lemon zest (since I put lemon zest in my raspberry jam, I omitted this)
1 1/2 cups raspberry jam

Preheat oven 350F-degrees.  Lightly butter a 9" x 13" baking pan and set aside.
In a large bowl, mix the flour, brown sugar, salt and baking soda and whisk to combine.  Cut the butter into 1/2-inch cubes and use a pastry cutter to incorporate into the dry ingredients.  (I used the food processor to mix the butter and dry ingredients, then put them back into the large bowl to continue.
Add the oatmeal to the bowl and stir to combine.
Measure the jam.  I didn't add the lemon zest since I use some lemon in my jam when I preserve it.
Spoon about two-thirds of the crumble mixture into the prepared pan.  Press down lightly.  Add the jam and use an off-set spatula to spread over the surface.  If you're using the lemon zest, sprinkle it on top of the jam.
Sprinkle the remaining one-third of the mixture on top of the jam layer.  Place in the preheated oven and bake 20-25 minutes or until golden brown.
Let the bars cool in the pan about 30 minutes.  For ease in removing the bars, I run a straight spatula around the rim when I first take them out of the oven.
My 9" x 13" pan is a spring form, so after 30 minutes, I can remove the sides for easy cutting.
This recipe is a wonderful way to start off the New Year and I've made some resolutions. One of them is to get the "Give-Away" up on the 1st day of the month.  The fabric I chose is white poinsettias with a snowflake companion fabric and I thought it fit, not only the season, but the weather : )  Just leave a comment on the posts for the month of January and this apron could be yours.  Enjoy!


  1. Hi Susan...
    I feel strange calling you Susan because to me you will always be "Erin's Mom". I am Traci, Erin's childhood friend from Maryland. I have been reading your blog and LOVING your recipes. I share your passion for baking and your recipes have inspired me. I tried chocolate chip shortbread cookies and everyone loved them! thank you for posting this and I look forward to trying more!

  2. What a wonderful Christmas gift...and surprise! I am so glad you have the recipe now and I can't wait to try it!

  3. Tracy~It's wonderful you and Erin have reconnected:) I recently found a photo I'm sending Erin of you and her in your "angel" costumes for a school program. You look like twins! And, by now, you certainly can call me Susan. Happy New Year, xoxo

  4. I can't wait to see the picture of us!! I have such great memories...miss those days.

  5. Congratulations Susan on finding such a teasured would of always wondered where it was.
    I am so glad you can start your New Year off making eating and sharing your daughters bars.
    I myself will make them tomorrow. They sound fabulous

  6. Another beautiful apron...looks familiar!
    The recipe sounds wonderful and I will be baking some of these for the weekend as we are expecting some house guests. So happy you found the special recipe and that you are sharing with all of us.

  7. I truly am looking forward to creating these bars and I just know they will be a favorite! The gifts Erin so thoughtfully made for you are beautiful, I love that they pointed you to a message from Kelly. Thank you for sharing this meaningful recipe here : ) xoxo

  8. JoAnne~I just love this pattern, but I will try to mix things up this year. Hate to be in a rut. LOL I feel like Kelly and Erin gave me this wonderful Christmas present, together. And, the bars are scrumptious! xoxo

  9. Those bars look delicious. :) I am glad that you found the recipe. I will definitely try them when we have company.

  10. Hi Susan
    I did make the bars and they were wonderful and easy.My favorite bits are the edges and corners.
    So very good with either tea or milk... had them with both.
    A great treat to give others for sure.

  11. So glad you found the recipe you'd been looking for. They look scrumptious! And even sweeter to know that the recipe is so special...