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mckenner1122
Photo One: A closeup of a glass baking dish holding a batch of jammy bars with one bar removed. You can see the shortbread layer, the cherry jam layer, and the crumbly top layer. The dish appears to be on a black wire rack, and the rack appears to be on a dark wood dining table.
Photo Two: Step one of the bake. Make a shortbread crust in a 9×13 glass baking dish. Bake until light golden brown and allow to cool completely.
Photo Three: Step two of the bake. Smear with your favorite 8ox jar of jam. In this case, I used a jar of cherry almond Pomona’s that I had opened this weekend but know I won’t get through in the next two weeks and low sugar jams go bad so fast once opened, I have to cook with them!
Photo Four: Step three of the bake. Add your favorite crumble topping. In my case, I did the cheaters crumble (tee hee) recipe below. Return to oven and bake at 350 or until you like the way your crumble looks.
Photo Five: My cooling jammy bars, pre-sliced, with my crumble top all nice and melty.
cessna209
Looks delicious!
PaintedLemonz
What a fun idea!! I love shortbread!
And thanks for joining in on my cooking with canning post series 👏👏👏
Itchyfingers10
I am impressed with these cookie bars. I have my homemade canned peach jam, blueberry jam, and my specialty – my caramel apple pie jam all waiting their turn to become Jammy Bars. 👩🍳
Difficult-Ticket-412
I have a ton of jelly/jam that I never seem to eat. I’m so gonna do this!!!!
6 Comments
Hi u/mckenner1122,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Photo One: A closeup of a glass baking dish holding a batch of jammy bars with one bar removed. You can see the shortbread layer, the cherry jam layer, and the crumbly top layer. The dish appears to be on a black wire rack, and the rack appears to be on a dark wood dining table.
Photo Two: Step one of the bake. Make a shortbread crust in a 9×13 glass baking dish. Bake until light golden brown and allow to cool completely.
Photo Three: Step two of the bake. Smear with your favorite 8ox jar of jam. In this case, I used a jar of cherry almond Pomona’s that I had opened this weekend but know I won’t get through in the next two weeks and low sugar jams go bad so fast once opened, I have to cook with them!
Photo Four: Step three of the bake. Add your favorite crumble topping. In my case, I did the cheaters crumble (tee hee) recipe below. Return to oven and bake at 350 or until you like the way your crumble looks.
Photo Five: My cooling jammy bars, pre-sliced, with my crumble top all nice and melty.
Looks delicious!
What a fun idea!! I love shortbread!
And thanks for joining in on my cooking with canning post series 👏👏👏
I am impressed with these cookie bars. I have my homemade canned peach jam, blueberry jam, and my specialty – my caramel apple pie jam all waiting their turn to become Jammy Bars. 👩🍳
I have a ton of jelly/jam that I never seem to eat. I’m so gonna do this!!!!