My husband has taken up jam-making. \u00a0We now are the people who give jam away to anyone who will hold still for a few minutes. \u00a0Even with our aggressive gifting efforts, there’s a need to use jam in other ways.<\/p>\n
Martha Stewart provided the basic recipe for almond-fruit bars<\/a>. \u00a0They’re like a fruit crumble in cookie form! \u00a0I decided that I prefer the bars without the almonds. \u00a0Strawberry is my favorite jam for these bars; you can substitute any jam you like.<\/p>\n Preheat oven to 350 degrees. \u00a0Butter an 8-inch square baking dish.<\/p>\n In a medium bowl, whisk together flour, salt, and baking powder.<\/p>\n In a large bowl, cream butter and sugars until light and fluffy. \u00a0Beat in the egg. Mix in the flour mixture a third at a time.<\/p>\n Stir the jam to make it spread easily. \u00a0If your jam is difficult to stir, warm it in the microwave for 10-30 seconds.<\/p>\n In the prepared baking dish, press about 1\/2 of the dough into the bottom of it. \u00a0Spread the jam over the top, leaving about 1\/4 inch border so that the jam doesn’t stick to the side of the pan. \u00a0Sprinkle the remaining dough over the top.<\/p>\n Bake until top is golden, 25 to 30 minutes (20-25 minutes in a convection oven). \u00a0Cool completely in dish. Cut into bars.<\/p>\n Cherry-almond bars<\/em>: Mostly as above. \u00a0Stir 3\/4 cup ground almonds, 1\/4 cup honey, and 1\/2 teaspoon almond extract into the dough after you have added the flour mixture. \u00a0Spread cherry jam over the dough.<\/p>\n","protected":false},"excerpt":{"rendered":" My husband has taken up jam-making. \u00a0We now are the people who give jam away to anyone who will hold still for a few minutes. \u00a0Even with our aggressive gifting efforts, there’s a need to use jam in other ways. … Continue reading Ingredients<\/h2>\n
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Variation<\/h2>\n