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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.

• 1/2 cup/110g unsalted butter or coconut oil, at room temperature
• 1/3 cup/85g almond butter
• 2 Tbsp brown rice syrup or maple syrup
• 1 1/2 cups/150g rolled oats
• 1 cup/120g almond flour
• 1 cup/120g oat flour
• 6 Tbsp/90g granulated sugar
• 1 tsp baking powder
• 1/2 tsp sea salt, plus one pinch
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp ground cinnamon
• 1 cup plus 2 Tbsp/340g jam
• 1 tsp lemon juice
• Pinch of sea salt

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