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Buttery and jammy, with a sugary oatmeal crumble topping, this easy recipe comes together in minutes! Made with our Raspberry Lemon Verbena Jam, these bars are equally delicious with our Bumbleberry House Jam or Blueberry Lemon Jam as well. Enjoy jam bars soft and slightly warm, at room temperature, or pop them in the fridge for a firmer bar. Options in the crumble topping include sliced almonds or nuts of your choice.


Raspberry Lemon Jam Bars

Makes 18 – 24 Squares

• 1 ½ cups all-purpose flour
• ½ cup white cane sugar
• ½ cup light brown sugar, firmly packed
¼ teaspoon good quality salt
½ teaspoon baking powder
• 1 ½ cups old-fashioned oatmeal
¾ cup cold unsalted butter, cut into small pieces (plus 1 tablespoon for topping if using nuts)
• 2 teaspoons lemon zest
* 1 ½ cups of Raspberry Lemon Verbena Jam or Bumbleberry House Jam or Blueberry Lemon Verbena Jam

• ½ cup of blanched, sliced almonds (for crumble) PLUS 1 tablespoon of unsalted butter

1. Preheat oven to 350° F. Lightly grease a 9x13x2 inch pan OR line with parchment paper (for easier removal of jam bars)
2. In the bowl of a food processor put the flour, sugars, salt and baking soda and quick pulse to blend.
– Next, add the oatmeal and quick pulse 2-3 more times
– Now add the butter and pulse just until the ingredients are combined and a crumbly mixture is formed
– Lastly add the lemon zest and pulse once more
3. Remove roughly 2/3 of the mixture and press firmly into the bottom of the 9x13x2-inch pan
4. Gently spread the jam evenly over the base
5a. Sprinkle the remaining 1/3 mixture over the jam layer and press gently
5b. If using nuts add them to the remaining 1/3 mixture in the food processor along with the 1 extra tablespoon of butter. Pulse until crumbly and sprinkle over the jam layer
6. Bake 35 – 40 minutes or until golden brown
– Cool to room temperature before cutting into 18 or 24 bars
– Store in an airtight container at room temperature or for firmer bars store in the fridge