Jam Bars

My friend Rose made these jam bars and dropped them off one afternoon and I have to say on a lazy summer afternoon they were the perfect sweet treat with a cup of tea.  With a flaky buttery crust, a fruity jammy middle, and a crumbly topping, these bars taste so good that one can never stop with just one piece.



These jam bars are the type of dessert that you can use a generous amount of jam in.  Light and flaky think of this as a fruity dessert with the added yumminess of a buttery crust.


Jam Bars
Jam/Preserves bar cookies from Food and Wine.com.
with a few modifications by Rose


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 3/4 cup seedless raspberry preserves or jam (8 ounces)
  • Confectioners’ sugar, for dusting (optional)
  • Cook’s Notes: Any jam can be used in these bars. Rose made some with blackberry jam and I made a version with apricot jam, and both were outstanding.


  • Step 1: In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms.


  • Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
  • Step 2 :   Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough.
  • Using a spoon, dollop the preserves over the dough and gently spread in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
  • Step 3 :   Bake on the bottom rack of the oven for about 35-40 minutes, covering it with foil halfway through and turning the baking dish around.
  • The shortbread is done when the pastry is golden all over.


  • Let cool completely, then cut into bars. Dust the tops with confectioners’ sugar if desired and serve.




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