Strawberry Rhubarb Jam Bars

I used homemade Strawberry Rhubarb Jam I made  last year 2020

That was my filling cut a corner. 

CRUST

1 1/2 cups all-purpose flour

1 1/2 cups uncooked quick-cooking oats

1 cup firmly packed brown sugar

3/4 cup butter  softened

1/2 teaspoon baking soda

1/4 teaspoon salt

FILLING

1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1/2-inch pieces

1 1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch

DRIZZLE

3/4 cup powdered sugar

1 to 2 tablespoons milk

1. STEP 1

   Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.

1. STEP 2

   Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.

2. STEP 3

   Heat oven to 350°F.

3. STEP 4

   Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.

4. STEP 5

   Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.

5. STEP 6

   Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.

** USED my homemade jam dump and pour for your filling this recipe will be good with other fillings also..

Strawberry Rhubarb Jam 2020

Strawberry Rhubarb Jam 2020

I have never did any type of canning expect with my grandmother.


4 1/4 c. Rhubarb (cut into pieces)
4 1/4 c. Strawberries
2 Tbsp. Lemon Juice
2 pkgs. of Powered Fruit Pectin
1/2 tsp. Butter
10 c. Sugar, I used 5 c.
12 half pint jars with lids and rings


I sterilized all my jars and lids and rings in boiling hot water.

I had some frozen strawberries in juice pulled them out, then I had some fresh Strawberries, washed and cut up ,through them in, cut up some garden Rhubarb (washed and peeled some). Added my lemon juice . measured out my sugar I could have used less sugar cause the frozen strawberries was already in its own juices ,I add some of my pectin to the sugar mix and made use that my pectin was all stirred in ,no lumps off it in my jam. Add that in. Added my butter . Stirring on medium heat till sugar dissolved and Rhubarb started to break down ,Stirring all the time. Once everything was dissolved and rhubarb was soft, breaking down. Skimmed off my froth  that the butter left for me. I used my immersion blender to blend everything together..

 My jars was already to be used.. I put my Love Glove on and put my jelly Funnel in the jar ,grabbed a 1/2c at a time ,dumped it into the jars, through the funnel ,I repeated that till all jam was in my jars. I took a knife in placed it in the jar to get any air bubbles out. Took my lids put that on and Sealed it with the lid(s). tightened it, added it to the Hot water bath for a few minutes before pulling jar out and letting jars cool enough to be placed in the refrigerator.

Love Glove protected my hand ,after pouring hot jam into glass jars = One Hot Glass Jar!!