It was Saturday night at 8:00, and I wanted to make something to bring to my aunt’s house for brunch the next morning. It had to be fast and easy, so I was thinking blueberry oat bars, using up some of the abundance of blueberry jam in the pantry. We’ve only got one jar of strawberry jam left, which is perfect because June is strawberry season around here, but there’s a whole bunch of blueberry jam in there. However, upon looking in the pantry I realized that I had no oats, so I had to nix the oat bar idea.
I started searching for blueberry bar recipes, and I found this blueberry crumb bar recipe at Smitten Kitchen, which looked fantastic. The only problem was that it was made with fresh blueberries, of which I have none. I’m even out of frozen Maine berries. It’s late spring, that’s what happens. So, I tweaked the recipe a bit and decided to make them with jam, although I must admit I’m very excited to try the fresh berry version this summer.
Blueberry Jam Crumb Bars
- 3 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 sticks butter, diced
- 1 egg
- 1 pint blueberry jam
Preheat the oven to 350° and grease a 9×13″ baking pan using the wrapper of the butter (that’s a neat little trick I picked up somewhere). Combine the flour, sugar, baking powder and cinnamon in a bowl. Blend in the butter and egg using your fingers. Pat half of the mixture into the baking pan, pressing firmly. Spread on the jam evenly, then sprinkle on the remaining crumbs. Bake for 45 minutes until nicely browned. Cool completely and then slice.
I can imagine making these with strawberry jam, peach jam, or even apple butter. I’m thinking this recipe is a great way to use up those extra jars of jam in the pantry before the fresh fruit is back.
Do you have any recipes to use up extra jam?
I realized it’s been over a week since I last posted a recipe! It’s not that I haven’t been cooking (believe me, I have), it’s just that I haven’t really made anything new or exciting enough to post. Thanks to the beautifully fragrant strawberries I found yesterday and the fresh rhubarb I found today, here’s a recipe! Strawberries are by far my favorite fruit, and even though these aren’t Native yet, they looked so good in the store that I couldn’t resist them. (That’s only a half-truth… Strawberries are my favorite this time of year. Depending on when asked, I could say that white peaches, Maine blueberries, wild wineberries, red raspberries, or Macoun apples are my favorite. Or ask me mid-July, and I’ll say “Who cares about fruit? Have you tried the Butter & Sugar or Silver Queen corn?”)
Rhubarb Strawberry Crisp
Place the following in buttered baking dish and stir to combine:
- 1 quart ripe strawberries, hulled and sliced
- 4-5 stalks of rhubarb, sliced or diced, depending on the size
- 2 Tbsp cornstarch
- 2/3 cup sugar
I usually don’t add sugar to the fruit when I’m making a crisp or crumble, but the rhubarb is so tart it’s really necessary. The cornstarch is necessary, too, as it will control the runniness of the strawberries. Let fruit marinate while you make the topping. In a bowl, combine the following with your fingers, squishing it together:
- 1 stick cold, cubed butter
- 1 cup flour
- 1/2 cup sugar
- 1/3 cup unrefined molasses sugar (or you can use brown sugar)
Spread topping over the fruit and bake in a preheated 350F oven for 45 minutes to 1 hour, until the red juice bubbles up through the crisp topping, and the topping is nicely browned.
There are some fruit desserts that I like to serve cool, and this is one of them. (I’ll also never eat pumpkin or butternut squash pie unless it is cold.) Serve with vanilla ice cream or sweetened whipped cream.