Simple Jam Bars

A simple dough makes up the base and crumble and a tart jam made of blackberries and red currants fills these simple jam bars.

What type of jam is best for jam bars?

The key to a good jam bar is to use a jam that isn’t too set, aka it’s still a bit runny, and one that isn’t too sweet. I recommend using the jam in the recipe made from blackberries and red currants but if you don’t have access to red currants you can sub raspberries and decrease the sugar!

Do jam bars freeze well?

Yes! I wouldn’t eat them frozen but if you wanted to store them long term in the freezer they’re great for that! You can also store them in the fridge if you want them to last longer.

How to make a small batch of jam bars

This recipe is made in an 8″ x 8″ but if you want to make a smaller batch of them simply cut this recipe in half and bake it in a loaf pan. The bake time will still be an hour.

Can jam bars be made gluten free?

While I haven’t tested it I’m 99% sure the all purpose flour in these bars can be replaced with a 1:1 gluten free flour mix and then just make sure to use gluten free oats.

Tips for making Simple Jam Bars

• The key to yummy jam bars is using a tart jam that isn’t too set. If you don’t have access to red currants you can use raspberries instead. Start with half as much sugar if using raspberries!
• If you want to use store bought raspberry or currant jam, add a few fresh or frozen raspberries on top of the jam before adding the streusel for a little extra moisture and tartness.
• Make sure the butter is at room temperature but not melted. Soft will make it easy to mix into the dry ingredients but melted will make the dough sticky and hard to work with.
• Allow the jam to cool completely at least to room temperature before assembling and baking.
• Even if your pan is non-stick, I recommend using a piece of parchment paper to help lift them out.
• Be sure to allow the bars to cool fully to room temperature before lifting them out of the pan and cutting them.

Additional recipes to try!

• Plum Bars with Oat Streusel
• Raspberry Rhubarb Toaster Strudel
• Sour Cherry Streusel Pastries

Ingredients for Jam Bars

• Blackberries & Red Currants: This is my personal favorite combination of fruits to use for the jam for these jam bars. Raspberries and black currants or raspberries and blackberries would work too!
• Sugar: White granulated sugar is used in the jam and the dough for the jam bars.
• Butter: Regular salted butter is used for the dough of the jam bars.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of all of the elements.
• Salt: Fine sea salt helps balance out all of the sweetness dough and enhances the flavors.
• All Purpose Flour: Any all purpose flour will work for this dough. I haven’t tested it but I think a 1:1 gluten free flour would work too.
• Rolled Oats: Whole rolled oats are added into the shortbread dough to create the crumble.

How to make Jam Bars?

Make the Jam

• In a medium sauce pot add in the blackberries and red currants along with the sugar. Cover the pot and put it over medium low heat.
• Cook for 5-10 minutes until the juices begin to release. Remove the lid and stir occasionally to keep the jam from burning.
• Continue to cook until the liquid reduces and the bubbles go from being thin and watery to thick. About 10 minutes.
• Once cooked, remove the pot from the heat and pour the jam into a large shallow dish. Leave the jam to cool to room temperature, stirring occasionally. The jam can also be made in advance and stored in the fridge.

Make the Dough

• Preheat the oven to 350 F and place a rack in the center.
• In a medium bowl add in the butter, sugar, vanilla, and salt. Use a fork to stir together.
• Add in the flour and stir to combine until no dry bits of flour remain.

Assemble & Bake

• Line an 8″x8″ square metal pan with a sheet of parchment paper.
• Pour 300 grams of the dough into the lined pan and press it into a flat layer with the pads of your fingers.
• Carefully pour the jam overtop.
• Add the rolled oats into the remaining dough and use your hands to clump the oats into the dough to create a crumble.
• Crumble the oat mixture overtop of the jam.
• Place the pan in the preheated oven and bake for 30 minutes. Rotate the pan 180 degrees and bake for another 30 minutes until the jam is bubbling and the crumble has begun to brown.
• Once baked, remove the pan from the oven and leave it to cool to room temperature before slicing and storing.

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