Last summer I made LOTS of jam with all the berries were had. It seemed like a good idea until I realized, we really don’t eat much jam… So now I have almost an entire shelf in the freezer of jam from last summer. Needless to say, I didn’t make any jam this year. :o)
In an attempt to clear more freezer space, I am on the search for good desserts that use jam. This recipe was the first I’ve tried and it was a hit! They are really easy and really yummy!
1 yellow cake mix
2 1/2 cups quick oats
3/4 cup margarine, melted
1 tsp vanilla
1 splash milk
1 1/2 to 2 cups raspberry jam
1 Tbsp lemon juice
Preheat oven to 375. Grease a 9x13 pan.
Mix together cake mix, oats, margarine, milk and vanilla so that it makes nice crumbs and there is no dry mix left. Press a little over half in the bottom of the pan. (Reserve some for the topping)
In another bowl, mix jam and lemon juice. Spread over the crust. Sprinkle top with remaining crumb mixture.
Bake for 15 to 20 minutes, or until top is lightly brown. Do not overbake! Cool before cutting into bars.