These jam bars have a layer of jam sandwiched between a sweet shortbread crust and topping. Easy, naturally egg-free, and a delicious way to use jam!
One of my favorite things about the summer is all of the fresh fruit. And one of my favorite ways to use some of that fruit is in homemade jam.
These jam bars are a delicious way to use that jam. Whether you use homemade (or store bought) jam, these bars are made with simple ingredients and are an easy but delicious dessert!
“So easy to make with the grandson who has egg allergy. He doesn’t feel he is missing out with these lovely biscuit bars.” – Kim
How to make jam bars
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Begin by beating the butter and sugar together until combined.
Step 2: Stir in the remaining ingredients EXCEPT jam. Don’t overmix.
Step 3: Press half of the dough into the prepared pan to form the bottom layer, and prick the dough with a fork.
Step 4: Bake for 15 minutes.
Step 5: Drop dollops of jam over the hot crust, and gently spread into an even layer to cover the crust. You can use one or more flavors of jam in the bars.
Step 6: Crumble pieces of remaining dough over the jam. The dough may not completely cover the jam.
Step 7: Return to the oven, and continue baking for an additional 20-30 minutes or until very light golden brown.
Recipe Tips!
- Jams that work well: I recommend using a thicker jam, rather than a thinner jelly because a thinner jelly will melt as it bakes.
- Any flavor can work well, but apricot, peach, strawberry, and blackberry all go well with the almond extract.
- Preserves with a little tang, like blackberry, blueberry, and raspberry jam, are also especially delicious with the sweetness of the shortbread crust and topping.
- Almond extract: The almond adds a nice depth of flavor, but eel free to omit it if you prefer.
Storage
Store any leftover jam bars in an airtight container in the refrigerator. They bars will keep for up to 4 days when properly stored in the fridge.
More recipes that use jam!
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Jam Bars
Ingredients
- 1 cup salted butter at cool room temperature
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ¼ teaspoon salt
- ½ cup jam
Instructions
- Preheat oven to 350 Line an 8×8-inch square baking pan with parchment paper. Set aside.
- In a large bowl, beat butter and powdered sugar together until combined.1 cup salted butter, ½ cup powdered sugar
- Add remaining ingredients EXCEPT jam, and stir in just until combined.2 cups all-purpose flour, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ¼ teaspoon salt
- Press half of the dough into the prepared pan.
- Prick the dough with a fork.
- Bake for 15 minutes.
- Drop dollops of jam over hot crust, and carefully spread to cover entire crust.½ cup jam
- Top jam with remaining dough.
- Continue baking for 20-30 minutes.
- Let bars cool in pan for at least 3 hours before cutting and serving.
Video
Notes
- Butter: I use salted butter. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Jam: I recommend using a thicker jam rather than a thinner jelly in these bars. Jelly will melt as the bars bake.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Rosie says
Fabulous. Everyone loves thrm, and they are so easy to make.
The shortcake is so delicately tender.
Kate Dean says
Thank you!
Sarah says
These are fantastic! I cut the powdered sugar a bit, used Trader Joe’s strawberry preserves, and cut them into 16 squares. My friend and her kids loved them for the little birthday celebration I hosted. Thank you for a fab recipe!
Kate Dean says
I’m so glad that they were a hit!
Anna Marie says
Good morning, I’m interested in making this recipe but concerned about the butter. One cup of butter would be two sticks. It seems like a good bit for an 8 inch pan? Thanks in advance for your response. All the best, Anna Matie
Kate says
Hi! The crust and topping are similar to shortbread, and shortbread is made with quite a bit of butter, which is why there’s that much butter in the recipe. I hope that helps, and please let me know if you have any other questions.
Anna Marie says
Thanks. I’m getting ready to make it now.
Laura says
I keep coming back to this recipe as something to make before a holiday. I had homemade pear jam that is too liquidy, so I combine with a thicker store bough jam. I make it in blotches or rows so it mixes, but is mostly my pear jam from my aunts tree. It’s always hard to wait, a lot longer than a cookie recipe.
Kate says
I’m so glad that you like the recipe, and homemade pear jam sounds delicious!
Kim shipley says
So easy to make with the grandson who has egg allergy. He doesn’t feel he is missing out with these lovely biscuit bars
Kate says
That’s great! Thank you!
Victoria says
This a great way to use up jam! My most requested bars. I double the recipe and make on a sheet pan. I also do each half with a different jam flavor.
Kate says
Thank you! I love using different flavors of jam in the bars, too!
Rebecca Contreras says
This is a great recipe! Hands down, my husband’s favorite sweet treat
Kate says
Thank you so much!
Nancy says
Could I double this recipe and use a sheet cake pan?
Kate says
Hi! I haven’t tried to double it, but it should work to double it and use a 9×13. Hope that helps!
Chani says
These looked beautiful on the table at the charity bake sale! Thank you!
Chani
Kate says
You’re welcome! I’m happy to hear that. =)
Jan says
We’ve had alot of strawberries this year and I made alot of home made strawberry jam. It was great with the bars. Thanks for the recipe. It’s a keeper.
Kate says
I’m so glad that you liked the bars! Thanks for commenting! =)