Simple Homemade Strawberry Jam (Printable)

Buttery, crumbly bars with sweet strawberry jam, ideal for breakfast or teatime indulgence.

# What you need:

→ Shortbread Base and Crumble

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup granulated sugar
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 3/4 cup strawberry jam, preferably seedless

# How to make it:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, baking powder, salt, and sugar until well blended.
03 - Add the cold, cubed butter to the dry mixture and use a pastry cutter or fingertips to rub it in until the texture resembles coarse crumbs.
04 - Add the egg and vanilla extract, mixing gently until the dough just comes together without overworking.
05 - Press approximately two-thirds of the dough evenly into the bottom of the prepared pan to create the shortbread base.
06 - Spread the strawberry jam evenly over the shortbread base, leaving a small border along the edges.
07 - Crumble the remaining dough over the jam layer in small clumps, distributing evenly.
08 - Bake in the preheated oven for 30 to 35 minutes until the top is lightly golden.
09 - Allow bars to cool completely in the pan, then lift out using the parchment paper overhang and cut into 16 squares.

# Helpful Hints:

01 -
  • The dough works as both base and topping, so you only make one mixture and save yourself extra bowls.
  • It tastes like something from a bakery window but comes together in less than an hour.
  • You can use any jam you have on hand, which means it adapts to whatever's in your pantry.
02 -
  • Cold butter is critical, if it starts to soften while you're working, stick the bowl in the fridge for ten minutes before continuing.
  • Pressing the base too thin leaves you with a soggy bottom, so make sure it's evenly packed and sturdy.
  • Let them cool all the way, even if it feels like forever, or they'll crumble when you try to lift them out.
03 -
  • Freeze the butter for ten minutes before cutting it in if your kitchen is warm, it makes the process faster and the texture better.
  • Line the pan with enough parchment to create handles on two sides, it makes lifting the whole block out effortless.
  • Taste your jam before using it, if it's too sweet, balance it with a squeeze of lemon juice mixed in.
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