Cranberry Cinnamon Jam Bars Jarred for the Pantry

Cranberry Cinnamon Jam Bars Jarred for the Pantry keeps the shopping list focused on butter salted, sugar, and egg yolks. It serves 24 Bars.

Count on 30 minutes of prep, 20 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups butter salted, room temperature
• 2 cup sugar
• 2 egg yolks
• 1 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 2 cups cranberry jam or Christmas jam
• Candied ginger minced (optional)

How the cooking goes

1. Heat the oven to 325°. Butter a 9×13 baking dish or a quarter sheet pan.
2. In a mixing bowl combine butter and sugars, mix on medium speed until light and fluffy. Add the egg yolks one at a time and beat to combine after each addition.
3. Put the vanilla and beat until the mix looks even.
4. Put the flour to the butter mixture and mix low speed until a soft dough forms. Do not over mix.
5. Press approximately ½ of the dough into the prepared baking pan, then bake in preheated oven for 10 minutes. It won’t look done, because it’s not… Refrigerate the remaining 2/3 of the dough.
6. Pour the cranberry jam over the crust and spread it out evenly with an offset spatula. Crumble the remaining dough over top.
7. Oven-bake until the filling is bubbly and the topping is lightly golden, about 20-30 minutes. Sprinkle candied ginger over the top.
8. Allow it to cool before cutting into squares. (you know, you know…go ahead and cut a corner out for quality control…the things we must do as bakers…).

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Chocolate Peanut Butter Bars after Supper and Peppermint Brownies with a Fudgy Middle.