Photo by Paige Green
Every year when there’s a surfeit of jam in my pantry, I quickly run through the best ways to use it: with popovers, on toast, in yogurt, as a layer in trifles or cakes, and in these jam bars. With the three jams and an apple butter in this book, you have a lot of options. The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions, which are more often than not merely sweet cookie dough made even sweeter with jam.
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