Raspberry jam bars are an easy-to-make layered oatmeal cookie bar filled with a sweet raspberry jam.
Bar Cookies and Jam
Bar cookies, like these raspberry jam bars, do not have a distinct person or place in which they originated, but have gained popularity over the years and include both cookie and cake-like varieties. Early bar cookie recipes were called squares and it wasn’t until the 20th century when the term bars started to be used. Older cookbooks from the early 20th century contain recipes such as date bars, brownies or fudge squares and other fruit or jam filled bars.
Preserving foods has not been a new concept and dates back to ancient times, but late in the 19th century in the U.S., Knox released pectin to make jelly and jam making easier at home. Jam is thicker than jelly, as it uses pieces of fruit or the fruit pectin rather than just fruit juice like jelly. In addition to being used as a spread, jellies and jams continue to be used in many desserts, pastries, cookies and bar recipes today.
About this Recipe
This vintage recipe is adapted from the 1960’s and utilizes a common farmhouse pantry item – jam – as a great way to use up an open or leftover jar. This Seedless Raspberry Jam works well for this recipe. These bars are similar to a crumble bar but contain rolled oats. Rolled oats are what make the oatmeal cookie layer extra crumbly and why I like oatmeal as an ingredient in the crumble layers.
These bar cookies are simple to make and bake in a standard 9″x13″ pan. Any type of jam can be substituted but seedless is preferred. Jam works better than jelly, since it is thicker so do not substitute jelly or filling in the bars can become too soft during baking. Lining the baking pan with parchment paper or foil makes for an easy clean up.
Tips for Raspberry Jam Bars
- Any kid of jam can be used, seedless is preferred
- Jelly does not work well in this recipe
- Store bars in an airtight container for up to 3 days
- These bars will freeze well if in an airtight container for up to 4 weeks
Made this recipe? Comment below or rate the recipe on Pinterest or Instagram!
Raspberry Jam Bars
Equipment
- 9"x13" baking pan
- parchment paper or aluminum foil
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- 3/4 cup raspberry jam, preferably seedless
Instructions
- In large mixing bowl, cream butter and sugar until light, about 2 minutes.
- Add in oats, flour, salt and baking soda until crumbly.
- Line a 9"x13" baking pan with either parchment paper or aluminum foil (grease baking dish if not lining).
- Press 2/3 of the crumble mixture into the pan. Spread with jam and then sprinkle the remaining crumble topping on top of the jam.
- Bake at 350°F for 30 minutes, or until crumble mixture is golden brown.
- Cool pan on wire rack. Lift bars out of pan using parchment paper or aluminum foil, cut into squares.
Notes
- Any kid of jam can be used, seedless is preferred
- Jelly does not work well in this recipe
- Store bars in an airtight container for up to 3 days
- These bars will freeze well if in an airtight container for up to 4 weeks
These are delicious. Very fast and easy to make. Husband loves them because they are crunchy.
I’m so glad you enjoyed them!