Preserve Bars

Blackberry Preserve Bars

In preparation for things to come, my boyfriend and I are attempting to empty our pantry out item by item.

Today's special two items:

  • blackberry preserves
  • rolled oats

The blackberry preserves in question had been sitting in our fridge untouched since the first taste because it was over-sweetened. Attempting to balance it out with some oats didn't really cut it. The bars would work out well with any preserve/jam/jelly that isn't too sweet. Like they say, don't cook with wine you wouldn't drink. And since I can't drink wine I guess I'll apply that theory to my next preserve bars... which I will be making again since they are mega easy to throw together.

I modified from this recipe. My method strays from the original for a couple of reasons 1) I love my food processor and 2) I don't love big flakes of oats in this type of application.

Blackberry Preserve Bars

  • 1 cup unbleached all-purpose flour
  • 1/2 cup
    homemade brown sugar
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 1 cup oats

  • 3/4 cups fruit preserves
  1. Preheat oven to 350°F.
  2. Line an 8" x 8" pan with foil, apply a quick coat of cooking spray.
  3. In a food processor, pulse together flour, brown sugar, baking soda, and salt.
  4. Pulse butter into flour mixture until a coarse crumb is made.
  5. Add oats, pulse again until incorporated.
  6. Press two cups of the crumb mixture into the prepared pan.
  7. With a spoon or small portion scoop (I used my #60) evenly distribute preserves on top of the crumb mixture leaving a 1/4" border to prevent a sticky mess on the edge when baked.
  8. Top with remaining crumb mixture.
  9. Bake for 40 minutes or until the top is golden brown.
  10. Allow to cool completely before cutting.
  11. To cut: Lift bar out of pan with the foil and place onto a cutting board. Slice with a pizza cutter into desired portions. Please don't use a kitchen knife to cut on the foil.

Yield: 8 bars or 16 squares.