Blueberry Limoncello Jam Bars

Description

Source: Holy Sweet! - Peabody Johnson

My friend Heidi makes the best jam. How good? Well, on a whim she entered some of it in our local county fair. Her Blueberry Limoncello Jam won first prize and apparently upset the local jammer community (they are easily upset - don't ever ask them about berry limits at U-pick). New jammers aren't supposed to win, I guess. I was lucky enough to get some of that prize-winning batch. Inspired by the jam, I decided it should be made into jam bars. I'm sure you will find them prize-winning.

Ingredients

• 3/4 cup (170 g) unsalted butter, at room temperature
• 2/3 cup (132 g) granulated sugar
• 2 tsp (10 ml) vanilla bean paste (or extract)
• 1/2 cup (79 g) rice flour
• 1/4 tsp salt
• 2 cups (250 g) all-purpose flour
• 1 cup (320 g) blueberry jam (homemade or store-bought)
• 3 tbsp (45 ml) limoncello liqueur
• 3 tbsp (24 g) all-purpose flour
• 3 tbsp (45 g) granulated sugar
• 1/8 tsp salt
• 2 tbsp (28 g) unsalted butter, chilled and cubed

Directions

1. Preheat the oven 350°F (175°C).
2. Spray a 9 x 13-inch (23 x 33-cm) baking pan with nonstick baking spray.
3. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together until they're light and fluffy, about 3 minutes.
4. Add the vanilla and rice flour and beat until everything is incorporated.
5. Add the salt and flour and mix until it comes together with some crumbs, about 3 minutes.
6. Put the dough in the prepared pan and press it evenly over the bottom of the pan.
7. In a small saucepan, add the blueberry jam and the limoncello and heat over medium heat until it starts to melt, about 2 minutes.
8. Whisk to blend everything.
9. Evenly spread the jam over the dough.
10. To make the topping: In a small bowl, add the flour, sugar, salt, and chilled butter.
11. Rub everything with your fingers until to get a crumbly mixture.
12. Sprinkle this over the ham.
13. Bake for 50 to 60 minutes (mine took 52 minutes) or until the crumb topping is golden brown.
14. You can top with aluminum foil if it starts to get too brown on top.
15. Remove the pan from the oven and cool on a wire rack (you definitely don't want to eat these hot . . . you will burn your mouth).
16. Cut into squares.

Yield: Makes about 24