Pistachio Strawberry Jam Bars

One of my favorite flavor combinations is strawberry and pistachio. I just feel like they go so well together. You might’ve guessed this already since I’ve shared a few recipes on the site already with both ingredients together. This cobbler, cupcakes, and this eton mess (my personal favorite). I recently made these Pistachio Strawberry Jam bars for a dinner party and I thought they were so good that I wanted to post the recipe on here…just in case you’re on the lookout for an easy and delicious recipe that everyone will love. Strawberries are amazing at the market these days so I highly recommend grabbing a few pints to make this recipe. But you can always make these with store-bought jam if you’d like to make it quickly.

For the jam, in a large pot combine the sliced strawberries, lemon juice, sugar, cornstarch and salt. Set over medium heat and bring up to a simmer. Cook, stirring often, until the mixture breaks down and begins to thicken, about 20 minutes. Turn off the heat and stir in the vanilla extract.

**Tip: If you want to speed up this step, you can skip it altogether and use store-bought jam or preserves instead. Any flavor would work here!**

For the crust, in a large bowl cream together the butter, granulated sugar and light brown sugar until light and fluffy, about 5 minutes. Add the flour, oats, chopped pistachios and salt and stir until combined.

**Tip: You can easily switch out the pistachios for walnuts, hazelnuts, macadamia nuts or pecans if you’d prefer. But you can also just omit them altogether if you have an allergy.**

Reserve 1 1/2 cups of the mixture and set to the side. Press the remaining dough onto the bottom of the prepared baking pan in an even layer.

Bake the crust for 15 minutes or until lightly golden brown. Remove from the oven and allow to cool for 15 minutes.

Pour the cooled jam over the crust and spread evenly. Break up the reserved crust and sprinkle over the top to cover the jam as best as possible. Return to the oven and bake until golden brown and bubbly, 25 to 30 minutes.

Once the bars are cooled, I find it best to chill in the fridge for a few hours as it gives the jam center a chance to fully firm up and it makes slicing a lot easier. This way they don’t fall apart.

Any leftovers can be stored in an airtight container in the fridge for up to 1 week. Then just thaw slightly and serve at room temperature. Cold is good too, but I prefer to take the chill off.

The homemade jam can be used for a bunch of different recipes. It would be great for a filling for pie, or a topping for a cheesecake. Or a topping for ice cream would be great as well. It’s the kind of thing you should make plenty of and keep in the fridge until you need it.

Before the summer is up I hope you give this recipe a try because it’s a definite keeper. I know you’ll love it. If you make this recipe or any other from my site, be sure to let me know what you think below. As always, thank you so much for reading and following along.