Search and Hit Enter

Syltrutor: Swedish Jam Bars

Syltrutor, or jam squares, are a buttery, crumbly, fruity, and rustic treat perfect for summer. Syltrutor have a rich shortbread crust, sticky and sweet-tart jam filling, and are topped with oat streusel. They’re traditionally made with lingonberry or raspberry jam, but I used strawberry and you can use whatever you have on hand. They’re easy to make, requiring ingredients you probably already have in your pantry.

stack of strawberry jam squares
  • Save

Tips for Making Jam Bars:

  • Line the pan with parchment paper with some overhang so you can easily lift out the pastry to make them easier to slice.
  • Let the bars cool completely before slicing, this will help with clean cuts.
  • The mixing technique for the shortbread crust is called “sanding.” First, mix the butter with the flour mixture, allowing the fat in the butter to coat the flour. This prevents the gluten from developing and ensures a short and crumbly base.
  • An egg is added to bind the dough together.
  • These jam bars are exceptional with lingonberry, raspberry, or strawberry jam. But you can use your favorite flavor or whatever you have on hand.
  • Syltrutor are usually topped with an oat streusel, which is quickly made with flour, sugar, oats, and melted butter.
  • The jam bars are baked until the streusel begins to brown and the jam begins to bubble, 30 to 35 minutes.
  • Leftover jam squares will keep stored at room temperature in an airtight container for 2 to 3 days.
syltrutor swedish jam squares on parchment
  • Save

Syltrutor: Swedish Jam Bars

Ingredients:

Yields approximately 15 bars.

MetricCups
SHORTBREAD:
300g plain flour
100g sugar
1 tablespoon baking powder
1/4 teaspoon salt

170g unsalted butter, room temperature

1 large egg, room temperature


FILLING:
475g jam or preserves

OAT STREUSEL TOPPING:
60g plain flour
50g sugar
45g oats
1/8 teaspoon salt

60g unsalted butter, melted and cooled
SHORTBREAD:
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 large egg, room temperature


FILLING:
1 1/2 cups jam or preserves

OAT STREUSEL TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup oats
1/8 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, melted and cooled

1. Preheat the oven:

Preheat the oven to 175°C (350°F).

2. Prepare the pan:

Lightly grease a 9 x 13-inch (23 x 33cm) pan with butter so the parchment will stick. Line well with parchment paper so the bars can be easily lifted out later for easy slicing.

3. Combine dry ingredients:

Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few seconds to combine. 

4. Add the butter:

Add the softened butter and mix on low speed until the mixture is crumbly and resembles coarse breadcrumbs.

5. Add the egg:

Add the egg and mix on low speed just until incorporated. As soon as the dough comes together, stop mixing or the pastry will lose its delicate, short texture.

6. Press the dough into the pan:

Transfer the dough into the prepared pan and press the dough into a thin, uniform layer.

7. Spread the jam:

Spread the jam evenly over the shortbread dough.

spreading strawberry jam on shortbread dough
  • Save

8. Make the streusel topping:

In a small bowl, combine the flour, sugar, oats, and salt. Pour in the melted butter. Stir it into the flour mixture until evenly moistened and it resembles coarse crumbs.

9. Add the streusel:

Distribute the streusel evenly over the jam.

syltrutor jam squares in a baking tin
  • Save

10. Bake:

Bake the bars for 30 to 35 minutes, or until the topping is lightly browned.

syltrutor on parchment paper
  • Save

11. Cool and slice:

Leave the bars to cool to room temperature. Use the parchment to carefully lift out the bar, and slice into squares with a long, sharp knife.

Storage:

Jam squares will keep stored at room temperature in an airtight container for 2 to 3 days.

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Share via
Copy link
Powered by Social Snap