By popular demand, here is the recipe for my mom’s raspberry jam bars. No holiday is complete without them!
I love these with raspberry jam, but you can substitute in strawberry, cherry, or apricot jams, as well, if you prefer. Whatever flavor you use, don’t skimp on the filling and use thick jam. My other tip: double the recipe because these raspberry jam bars go quickly.
I am really getting into the holiday swing of things – the colder weather and the twinkly lights in my apartment are both helping! – and, as I reflect on this time of year, I find myself reaching for nostalgic favorite recipes such as these. I hope these raspberry jam bars bring as much joy to your family as they do to ours.
- 2 sticks butter, softened and diced
- 2 cups flour
- half a cup of sugar
- 1 large egg
- half a teaspoon baking soda
- half a teaspoon salt
- 1 16 oz jar of jam
- confectioner's sugar (optional)
- In a food processor, or by hand, combine all of the pastry ingredients until dough forms. Do not overwork. Divide into two balls - one double the size of the other. Refrigerate for at least 2 hours.
- Preheat oven to 420F. Roll out the larger ball of dough into a rectangle on a piece of parchment paper to about a fifth of an inch thickness.
- Spread jam over the dough, leaving a slight border. Then, use a large grater to grate the remaining ball of dough on top of the jam to make the "topping."
- Bake for approximately 20 minutes. Let cool, then cut into square bars and sprinkle with confectioner's sugar, if desired.
Enjoy with a cup of tea!