Ingredients
Scale
Jam
- 4 cups strawberries, hulled and quartered
- 3 cups kiwis, peeled and diced
- 2 ½ cups granulated sugar
- ¼ cup fresh lemon juice
- Squeezed lemon halves
Bars
- 2 cups old fashioned oats
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 sticks unsalted butter, room temperature
- 3 cups jam
- ¾ cup pecans
Instructions
- Make the jam. In a large saucepan, combine the strawberries, kiwis, sugar, and lemon juice over medium high heat. Take the lemon halves from which you squeezed the juice, remove all the seeds, and throw them into the pot. Cook for 15-20 minutes, stirring frequently until the jam has thickened. Remove the lemon halves and pour into a bowl to cool. Jam may be canned if you are comfortable with that process or stored in the refrigerator in an airtight container for up to 1 week.
- Make the bars. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
- In a large bowl, stir together oats, flour, sugars, salt, and pepper. Work in the butter using a fork, pastry cutter, or fingers, until clumps form. Spread 2/3 of this mixture into the prepared pan and press firmly into the bottom. Spread the jam into an even layer over the crust.
- Stir the pecans into the remaining crumb mixture and sprinkle over top the jam. Bake for 30 minutes. Raise oven temperature to 375 degrees F. bake for about 15 minutes more until golden brown and bubbling. Serve warm or cool completely in the pan. Bars may be stored in an airtight container at room temperature for up to 1 week or frozen individually, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
- Prep Time: 30 minutes
- Cook Time: 1 hour