Blueberry Jam Bars Recipe

Quick Blueberry Jam:

• 2 cups fresh blueberries (12 ounces)
• 1/4 cup granulated sugar (49.5 grams)
• 1/2 lemon, zested
• 1 lemon, juiced
• 2 1/2 teaspoons cornstarch
• Pinch kosher salt

Crumble:

• Cooking spray, for greasing
• 2 sticks unsalted butter, at room temperature (226 grams)
• 1/2 cup granulated sugar (100 grams)
• 1/2 cup packed light brown sugar (106 grams)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups old-fashioned rolled oats (133 grams)
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans (57 grams)

Level: Easy | Yield: 16 servings | Total Time: 2 hr (includes cooling) | Active Time: 30 min

These blueberry jam bars are a delightful treat, perfect as a dessertespecially when paired with a scoop of vanilla bean ice creamor as a satisfying breakfast. The highlight of this recipe is the simple, quick jam method, which produces delicious homemade jam in just minutes. The addition of lemon brightens the sweetness of the berries and brings a refreshing zing to the jam. The cinnamon-brown sugar crumble topping adds a warm, comforting touch, making these bars a true crowd-pleaser.

Nutritional Analysis Per Serving: Calories 298 | Total Fat 16g | Saturated Fat 8g | Carbohydrates 38g | Dietary Fiber 2g | Sugar 18g | Protein 3g | Cholesterol 30mg | Sodium 153mg

Instructions:

1. For the quick blueberry jam: In a medium saucepan, combine the blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat until the berries begin to release their juices and soften, about 1 to 2 minutes. Use a potato masher to break down the berries, then reduce the heat to medium-low and continue cooking until the sugar dissolves, about 3 to 5 minutes. Sprinkle the cornstarch over the mixture, stir well, and cook until the jam thickens enough to coat the back of a spoon, about 1 minute. Remove from heat and let cool completely, about 30 minutes.
2. For the crumble: Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking dish with cooking spray and line it with parchment paper.
3. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Mix in the vanilla extract until well combined.
4. Add the flour, 1 cup of oats, salt, baking powder, and cinnamon to the butter mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Remove 1/2 cup of this mixture and set it aside in a medium bowl. Press the remaining mixture evenly into the bottom of the prepared baking dish.
5. Stir the remaining 1/2 cup of oats and the chopped pecans into the reserved mixture in the medium bowl. Place this mixture in the refrigerator until the jam has cooled completely.
6. Once the jam is cooled, spread it evenly over the crust. Sprinkle the crumble topping over the jam. Bake until the top is golden brown and the bars are set, about 30 to 35 minutes. Transfer the baking dish to a wire rack and let cool completely, about 1 hour. Slice and serve.

Both the cooled quick blueberry jam and the finished bars can be stored in separate airtight containers in the refrigerator for up to 3 days.