Passover Jam Bars

4
(1)
  • Cooking and Prep: 45 m
  • Serves: 8
  • Contains:

I find our go-to Pesach bars tend to be chocolate chip or blondies, but I was in the mood of a change of flavors. I decided to play with oatmeal-jam bars and make them kosher for Pesach. This doesn’t have the typical crumby topping, but it’s delicious nonetheless.

 

Yields 2 dozen

Ingredients (8)

Jam Bars

Start Cooking

Prepare the Jam Bars

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a nine x 13-inch (20x30-centimeter) baking pan with parchment paper.

  2. In a bowl, stir together potato starch, almond flour, pecans, and sugar. Mix well so there are no clumps of starch or almond flour. Add oil and eggs and mix until combined.

  3. Pour half the batter into prepared pan and spread out evenly. Allow to sit for 10 minutes to firm up.

  4. Meanwhile, microwave the jam for one minute to make it easier to spread (or heat it in a small saucepan until warm but not too hot). Spread jam over the crust. Sprinkle with coconut, if desired.

  5. Place clumps of remaining batter all over the jam, covering most of it. Bake for 30–35 minutes. Allow to cool and slice into squares.

Note:

This recipe freezes well in a foil pan, tightly wrapped, and placed in a two-gallon ziplock.

Variation:

 

You can sub other nuts for the pecans, if you prefer. 

 

You can use a different filling if you’d like — for example, chocolate.

 

To make this with homemade jam: Place four cups coarsely chopped fruit of your choice plus two to three apple cores (or larger pieces of apple) in a medium saucepan. Add water to cover the bottom of the pan and 1/4 cup sugar. Simmer on low until thickened. Remove apple and allow to cool completely. (Apples contain pectin, which aids in thickening.) Use as directed.

Credits

Photography by Hudi Greenberger
Styling by Renee Muller



  • Shmuli Silber

    Really good. Used the tuscanini fruit spread, great flavor. Consistency was very crumbly like most Pesach cakes, so for me was more of scoops as opposed to jam bars. Think it’d be great served warm with ice cream like for dessert. Overall great flavor and good dessert option if you don’t mind the “messy” look.
    Posted by samuelsilber |2021-03-31 17:09:08
    Replies:
    0
    0
  • Malka

    in response to the question above about almond flour in Israel, There is badatz eida chareidis almond flour this year! I found it in Shaarei Revacha on brandeis in Yerushalayim. Enjoy!
    Posted by mega |2021-03-25 16:05:54
    Replies:
    Esther Leah
    Sorry, buy it, not by it.
    Posted by Esther Leah|March 29, 2021
    0
    1
  • Simi Ashkenazi

    we can't get almond flour here in israel with a good hechsher, anything else you can suggest?
    Posted by Chilliworker |2021-03-25 14:15:05
    Replies:
    0
    0
 
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  • Shmuli Silber

    Really good. Used the tuscanini fruit spread, great flavor. Consistency was very crumbly like most Pesach cakes, so for me was more of scoops as opposed to jam bars. Think it’d be great served warm with ice cream like for dessert. Overall great flavor and good dessert option if you don’t mind the “messy” look.
    Posted by samuelsilber |2021-03-31 17:09:08
    Replies:
    0
    0
  • Malka

    in response to the question above about almond flour in Israel, There is badatz eida chareidis almond flour this year! I found it in Shaarei Revacha on brandeis in Yerushalayim. Enjoy!
    Posted by mega |2021-03-25 16:05:54
    Replies:
    Esther Leah
    Sorry, buy it, not by it.
    Posted by Esther Leah|March 29, 2021
    0
    1
  • Simi Ashkenazi

    we can't get almond flour here in israel with a good hechsher, anything else you can suggest?
    Posted by Chilliworker |2021-03-25 14:15:05
    Replies:
    0
    0
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