I had a lengthy and most pleasant phone conversation today with a classmate from high school. We started out with a discussion about exchanging some home made jam and jelly with each other and ran the gamut of topics from there. Thank you Candy!
This brought to mind that perhaps you all would like to know what one does with the dozens and dozens of jars of jam and jelly Country Housekeepers have on hand. If you are one of the lucky ones there will likely be a jar in your Christmas stocking!
This year I made the following jams and jellies; peach with nutmeg, strawberry, wild elderberry, rhubarb, raspberry, and wild plum (all organic or foraged). In the freezer and still to come are apricots, blackberries , possum grapes and lemon drop peppers – all to be turned into jam.
Left over from last year there is Habanero, and pear butter. So, quite a supply.
One teaspoon of jam on my toast every morning isn’t going to make a dent in this cache of sweetness. Nope. Sarah’s famous Jam Bars are my go to item when I need a dish to take along. I am eager to get some of Candy’s cactus jelly and a jar of pomegranate! My sister Pam used to make and send me pomegranate but her tree has retired. Happy jammin’ to you all!
See the recipe below;
3/4 C. butter
1 C. Brown sugar
1 3/4 C. flour
1 ts. salt
1/2 ts. baking soda
1 1/2 C. quick oats
1 C. jam, flavor of your choice
Cut the butter and brown sugar together. Add the flour, salt, soda and oats, mix well but do not cream.
Press a little more than half of this mixture into a 9 X 9 inch baking pan (reserve the remaining crumb mixture). Bake at 350 degrees for 12 minutes. Do not over bake.
Remove from oven and let cool for about 10 – 15 minutes.
Dump jam or jelly into a bowl and loosen it by stirring vigorously with a fork.
Spread loosened jam or jelly evenly over the slightly cooled oat layer.
Top with the reserved oat mixture and pat down firmly and evenly.
Bake again at 350 degrees for 15 minutes.
Cool, cut into squares and enjoy!