Name: Easy Jam Squares Recipe
Ingredients: Unsalted Butter: 1 cup (2 sticks or 226g), cold and cut into small cubes. Using cold butter is key for achieving that desirable shortbread-like, crumbly texture in both the base and the topping. If you only have salted butter, you can use it, but omit the added salt later in the recipe.; Granulated Sugar: 1 cup (200g). This provides the perfect sweetness to complement the tartness of the jam and the richness of the butter. You can slightly reduce this (e.g., to 3/4 cup) if using a very sweet jam or if you prefer a less sweet dessert, but 1 cup yields a classic flavour profile.; All-Purpose Flour: 3 cups (360g). Standard all-purpose flour provides the structure for the squares. Ensure you measure it correctly – spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to a denser result.; Salt: 1/2 teaspoon (3g). Salt is crucial in baking, even in sweet recipes. It balances the sweetness and enhances the overall flavour profile, making the butter and jam notes pop.; Vanilla Extract: 1 teaspoon (5ml). Use pure vanilla extract for the best flavour. It adds warmth and depth, complementing both the buttery base and the fruity jam.; Your Favourite Jam: 1 ½ cups (approx. 480g or a standard 16-oz jar). The star of the show! Choose a good quality jam. Raspberry, strawberry, apricot, and blackberry are classic choices, but feel free to experiment. A slightly thicker jam generally works best to prevent it from becoming too runny during baking. Seedless or seeded is purely personal preference. You might need slightly more or less depending on the consistency of your jam and how thick you like the jam layer.; Optional: Large Egg Yolk: 1 (approx. 18g). While not strictly necessary for a basic shortbread crust, adding an egg yolk can enrich the dough slightly, add a touch of tenderness, and help bind it together, particularly if your butter/flour mixture seems overly dry.

Ingredients

Unsalted Butter: 1 cup (2 sticks or 226g), cold and cut into small cubes. Using cold butter is key for achieving that desirable shortbread-like, crumbly texture in both the base and the topping. If you only have salted butter, you can use it, but omit the added salt later in the recipe.

Granulated Sugar: 1 cup (200g). This provides the perfect sweetness to complement the tartness of the jam and the richness of the butter. You can slightly reduce this (e.g., to 3/4 cup) if using a very sweet jam or if you prefer a less sweet dessert, but 1 cup yields a classic flavour profile.

All-Purpose Flour: 3 cups (360g). Standard all-purpose flour provides the structure for the squares. Ensure you measure it correctly – spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to a denser result.

Salt: 1/2 teaspoon (3g). Salt is crucial in baking, even in sweet recipes. It balances the sweetness and enhances the overall flavour profile, making the butter and jam notes pop.

Vanilla Extract: 1 teaspoon (5ml). Use pure vanilla extract for the best flavour. It adds warmth and depth, complementing both the buttery base and the fruity jam.

Your Favourite Jam: 1 ½ cups (approx. 480g or a standard 16-oz jar). The star of the show! Choose a good quality jam. Raspberry, strawberry, apricot, and blackberry are classic choices, but feel free to experiment. A slightly thicker jam generally works best to prevent it from becoming too runny during baking. Seedless or seeded is purely personal preference. You might need slightly more or less depending on the consistency of your jam and how thick you like the jam layer.

Optional: Large Egg Yolk: 1 (approx. 18g). While not strictly necessary for a basic shortbread crust, adding an egg yolk can enrich the dough slightly, add a touch of tenderness, and help bind it together, particularly if your butter/flour mixture seems overly dry.

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking pan thoroughly with butter or cooking spray. For easier removal and cleanup, line the pan with parchment paper, leaving an overhang on two opposite sides to act as “handles.” Grease the parchment paper as well. This extra step is well worth it when it comes time to lift the cooled squares out for cutting.

Combine Dry Ingredients: In a large mixing bowl, whisk together the 3 cups (360g) of all-purpose flour and the 1/2 teaspoon (3g) of salt. Whisking helps to evenly distribute the salt and aerate the flour slightly.

Cut in the Butter: Add the 1 cup (226g) of cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs or small peas. Work relatively quickly to keep the butter cold. If using your fingertips, rub the butter into the flour between your thumbs and fingers. Some larger pea-sized butter pieces remaining are perfectly fine – they contribute to the tender texture. Alternatively, you can use a food processor: Pulse the flour, salt, and cold butter cubes together until the mixture looks like coarse meal. Be careful not to over-process; you want distinct crumbs, not a paste.

Add Sugar and Vanilla (and Egg Yolk, if using): Stir the 1 cup (200g) of granulated sugar and the 1 teaspoon (5ml) of vanilla extract into the butter-flour mixture. If you’re using the optional egg yolk for added richness, lightly whisk it in a small bowl first, then add it to the mixture. Mix gently with a fork or your hands just until the ingredients are combined and the mixture remains crumbly. Do not overmix. Overmixing develops the gluten in the flour, which can make your squares tough instead of tender and crumbly. The mixture should look like slightly damp, sandy crumbs.

Reserve the Topping: Measure out approximately 1 ½ cups of the crumb mixture and set it aside in a separate bowl. This will be your delicious crumble topping.

Press the Base: Take the remaining larger portion of the crumb mixture (everything not reserved for the topping) and press it evenly into the bottom of your prepared 9×13 inch baking pan. Use the bottom of a measuring cup or your clean hands to compact it firmly and create a smooth, even base layer. Ensure it goes right to the edges. A solid base prevents the jam from leaking through excessively.

Spread the Jam: Carefully spoon the 1 ½ cups (approx. 480g) of your chosen jam over the pressed base. Using an offset spatula or the back of a spoon, spread the jam evenly, leaving a small border (about ¼ to ½ inch or 0.5-1 cm) around the edges. This helps prevent the jam from bubbling over the sides and burning onto the pan during baking. If your jam is very thick, you might warm it slightly (just a few seconds in the microwave) to make it easier to spread, but don’t make it hot or runny.

Add the Crumble Topping: Sprinkle the reserved 1 ½ cups of crumb mixture evenly over the jam layer. Gently distribute it so the entire surface is covered with crumbles. Don’t press the topping down; just let it sit loosely on top of the jam.

Bake to Golden Perfection: Place the pan in the preheated oven at 375°F (190°C). Bake for 30 to 40 minutes, or until the crumble topping is lightly golden brown and the edges are slightly browned and set. The jam may be bubbling gently around the edges – this is normal. Ovens vary, so start checking around the 30-minute mark. The visual cue is key: look for that appealing golden colour across the topping.

Cool Completely (Crucial!): Remove the pan from the oven and place it on a wire rack. Now comes the most important step for clean cutting: allow the jam squares to cool completely in the pan before cutting. This usually takes at least 2-3 hours at room temperature, sometimes longer. Attempting to cut them while warm will result in a crumbly mess, as the base, jam, and topping need time to fully set. Patience here is rewarded with beautifully neat squares.

Cut and Serve: Once completely cool, use the parchment paper overhangs (if you used them) to carefully lift the entire slab out of the pan onto a cutting board. Using a large, sharp knife, cut into squares or bars. A typical 9×13 inch pan yields 20-24 squares, depending on your desired size. Wipe the knife clean between cuts, especially if jam sticks, for the neatest edges. Now, they are ready to be enjoyed!

Nutrition

Serving Size: one normal portion
Calories: 180-220