Best Jam Squares Recipes

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!

WARREN'S OATMEAL JAM SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping., Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam., Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.

JAM AND SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
• Combine the flour, baking powder, and salt in a small bowl.
• Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
• Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
• Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
• Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
• Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.

STRAWBERRY JAM SQUARES

Steps:

• Preheat oven to 325.
• You will need an 8x8" ungreased baking pan.
• In a medium bowl, cream the butter with the sugar, and then beat in the egg yolks.
• Stir in the flour and nuts gradually.
• Form the dough into a ball and cut in half.
• Wrap half the dough in plastic wrap and put in the freezer while you work with the first half.
• Pat the dough evenly into an 8x8" pan.
• Stir the jam to soften, and spread on the dough in the pan.
• Remove the remaining dough from the freezer and roll out between 2 pieces of plastic wrap into an 8x8" square.
• Lay the dough on top of the jam in the pan.
• Bake at 325F for 55-60 minutes, or until lightly browned.
• Cut into small squares as this is very sweet and rich.
• I usually slice 6 sections each way for 36 cookies.

JAM SQUARES

Steps:

• In a medium bowl, sift together dry ingredients.
• Stir in oats and brown sugar.
• Cut butter into this mixture until crumbly; pat 2/3 of crumbs in an 11x7x1 1/2 inch baking dish; spread with preserves; top with remaining crumb mixture.
• Bake at 375°F for 35 minutes.
• Cool.
• Cut into small squares (makes approximately 2 1/2 dozen).

GRAHAM-FLOUR AND JAM PASTRY SQUARES

Steps:

• Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.
• Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.
• Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
• Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.
• Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side.

PLUM, RASPBERRY JAM & CARDAMOM CRUMBLE SQUARES

Steps:

• Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
• To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
• Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
• To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
• Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.

WHOLE GRAIN JAM SQUARES

Steps:

• Combine all ingredients except jam in a bowl. Beat ingredients at low speed until crumbly. Reserve 2 cups of this mixture. Press mixture firmly into bottom of greased 13x9 pan. Spread jam in a thin layer across pressed mixture. Now evenly sprinkle the reserved 2 cups across the top of jam. Bake 20-30 minutes or until golden brown. Let sit in pan or glass dish to cool for about 15 minutes and than cut into squares before cookie bar is completely cooled.

PASSOVER JAM MERINGUE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolks, vegetable oil, and 1 cup sugar in a bowl until thoroughly combined; stir matzo cake meal and potato starch into egg yolk mixture to make a workable dough. Press dough into an 11x17-inch baking pan. Transfer apricot jam to a bowl and stir until spreadable; spoon jam onto crust and spread in an even layer.
• Bake in the preheated oven for 10 minutes.
• Beat egg whites in a bowl until frothy, using an electric mixer. Gradually beat in 1 cup sugar and cinnamon until meringue forms glossy, sharp peaks. Fold walnuts into meringue and spread over jam layer, covering jam and crust completely.
• Return to oven and bake until meringue is lightly golden brown and crust is set, about 20 more minutes. Let cool completely before cutting into squares with a sharp knife. As you cut, you might want to wash the sharp knife every once in awhile, as the meringue sticks to the knife.

JAM-AND-OAT SQUARES

Steps:

• Unroll 1 refrigerated piecrust onto a parchment paper-lined baking sheet. Spread with 3/4 cup strawberry jam, leaving a 1/2-inch border. Mix 3/4 cup each oats and flour, 6 tablespoons melted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar and a pinch of salt; squeeze into clumps and drop over the jam. Bake at 450 degrees F, 15 minutes. Let cool and cut into squares.
• SERVES 14; Calories: 210; Total Fat 8 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 32 grams; Sugar: 17 grams Fiber 1 grams; Cholesterol: 13 milligrams; Sodium: 74 milligrams

STRAWBERRY JAM SQUARES

Steps:

• Heat oven to 350°F.
• Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Press 3 cups oat mixture firmly onto bottom of 9-inch square baking pan. Spread jam over crust. Mix nuts with remaining crumb mixture; sprinkle over jam.
• Bake 30 min. or until topping is lightly browned. Cool completely on wire rack.

WHOLE GRAIN JAM SQUARES

Steps:

• Beat together butter and sugar. Add baking soda, salt, and cinnamon. Mix well, then add flour. Mix well, and then add oats. Keep 2 cups of the mixture aside and press remaining mixture into the bottom of a greased 9 in. X 13 in. pan
• Spread the preserves over the mixture to cover it completely. Sprinkle the remaining mixture over the top.
• Bake at 400 degrees F for about 20-25 min. Let cool, then cut.

WARREN'S OATMEAL JAM SQUARES RECIPE

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oats mixture, stirring until crumbly. Reserve 1 cup mixture for topping.
• Press remaining mixture onto bottom of a greased 9-in.-square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam.
• Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.
• Yield: 16 squares.
• Originally published as Warren's Oatmeal Jam Squares in Taste of Home
• Nutritional Facts
• square equals 220 calories, 9 g fat (6 g saturated fat), 23 mg cholesterol, 161 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.
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WARREN'S OATMEAL JAM SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping., Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam., Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.

RASPBERRY JAM SQUARES

Steps:

• Preheat oven to 350. Grease and flour a 9x9 inch pan; set aside.
• Cream butter and sugar. Add egg and vanilla.
• Sift together flour, baking powder and salt. Add to creamed batter.
• Add in the coconut and nuts. (Batter will be very thick.)
• Put about 2/3 of batter in the prepared pan. Spread jam over and spoon drop remaining batter on top.
• Bake at 350 degrees for 35-40 minutes.