Easy Jam Squares

These super-simple, delicious, egg-free jam squares or bars whip up in 20 minutes from everyday pantry ingredients, with your choice of jam!

Prep Time 20

Cook Time 40

Total Time 1

servings20 squares

saltyginger.comAngie Dixon

Equipment

9x9 Inch (23x23cm) Square Cake Pan

Ingredients

225 grams butter
150 grams white granulated sugar (caster/granulated)
1 teaspoon vanilla extract
330 grams plain flour (all-purpose/standard grade)
½ teaspoon table salt
1 teaspoon baking powder
⅓ - ⅔ cup jam

Instructions

Grease and line a 9"x9" square cake tin with baking paper, leaving an overhang for easy removal of the slice. Preheat the oven to 170°C/340°F.
In a large mixing bowl, combine the butter, sugar and vanilla. Cream until the butter has lightened in colour (for about 2 minutes).
225 grams butter, 150 grams white granulated sugar, 1 teaspoon vanilla extract
Weigh out the flour, and add the baking powder and salt. Whisk together to evenly distribute the baking powder and salt through the flour.
330 grams plain flour, ½ teaspoon table salt, 1 teaspoon baking powder
Place half the flour into the butter mixture and mix through until just combined. Then add in the other half and mix until a soft pliable dough forms. Knead the dough a few times in the bowl until the dough comes together.
Press ⅔ of the dough into the bottom of the lined cake tin until it is evenly and smoothly pressed into the tin. Evenly spread the jam over the layer of biscuit dough. Then crumble the last ⅓ of the biscuit dough over the top of the jam.
⅓ - ⅔ cup jam
Bake the jam slice for 35 to 45 minutes or until the biscuit dough is beautifully golden brown. Remove from the oven and allow the squares to cool completely in the tin. When the jam squares are cool, remove them from the tin and slice them into 16 to 25 squares or bars.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

If the butter is not soft enough to whisk, simply pop it into the microwave and soften in 10 seconds bursts, do not allow it to melt completely.
Any fruit jam can be used in these jam squares (or jam bars or jam slices). Popular jams include apricot, strawberry, raspberry or even boysenberry jam, the choice is yours. The amount of jam within the jam slice ranges from ⅓ - ⅔ cup jam (this is dependent on how much jam you want in your jam slice, measure with your heart).
Jam vs jelly - Jam is a preserve that is made from whole or cut-up fruit, while jelly is made from fruit juice alone. For this recipe, I'm fairly certain that jelly will work just fine.
Knead the dough 3 to 5 times to bring the dough together.
This pan is a line in a way that allows the slice to be lifted out of the tin with ease. The baking paper also reaches up both sides of the pan - this is to stop the jam from cooking onto the edges of the pan. My baking paper is wide enough to cover all 4 sides, however, you may need to double-sling the baking paper.

Storage & Freezing

These jam squares can be stored in an airtight container for 3 to 4 days, or up to 2 months when frozen. Baked jam squares can be frozen in an airtight freezer-safe container once completely cooled. If layering the jam bars, separate them using a piece of baking paper. Allow the bars to defrost at room temperature before serving.

Nutrition