Monday, February 21, 2011
Janet's Jam Bars
This recipe was supposed to be homemade granola bars, but after they came out, they clearly were more like jam bars, hence the alliterative name — the first recipe I've named after myself by the way.
Anyway, while I might have been disappointed that the recipe didn't work, the minute I bit into one of these babies, that thought melted away. These are so tasty. I encourage you to try whatever combo of fruit you like for the jam part. This one was particularly tasty but I could see trying apricots and mangoes for instance. These last well when stored in an airtight container.
Janet's Jam Jars
1 cup dried blueberries
1 cup dried apricots, chopped
1 cup dried cranberries
1/2 cup sugar
2 cups water
1 cup walnut halves
1 3/4 cups flour
1 1/2 cups old-fashioned rolled oats (not quick cooking)
2/3 cup light brown sugar
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup unsalted butter at room temperature, cut into 10 pieces
6 tablespoons honey
3 tablespoons flaxseed
3 tablespoons sunflower seeds
To make the jam, put the dried fruit, water and sugar into a pot. Bring to a boil. Remove from the heat and let it sit for about 1 hour. Transfer to a food processor and pulse 8-10 times until a chunky jam forms.
Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast for about 10 minutes until lightly toasted. Let cool
Leave the oven on. Line a 9X13-inch baking pan with parchment paper.
Combine the flour, oats, brown sugar, salt, cinnamon and butter in a food processor if you have one by pulsing about 15 times. I did most of this by hand, however, because I don't have that kind of food processor. Anyway, once it's evenly combined, dump it into a bowl and drizzle the honey on top. Then work the honey in with your hands.
Press about 2/3 of the mixture into the bottom of the pan. Place the remaining 1/3 in the fridge.
Bake for about 35 minutes until it's lightly golden brown. Remove from the oven and spoon the jam on top. Spread evenly. Add the flaxseeds and sunflower seeds to the remaining mix, crumbling with your fingers. Then sprinkle on top of the jam.
Bake for 50-60 minutes until the top is golden brown. Let cool in the pan for about 3 hours. Then cut into bars.