Tuesdays with Dorie baking group. We are baking our way through Baking with Julia by Dorie Greenspan. The book follows the PBS television series in which bakers join Julia Child in her kitchen to create some pretty darn fantastic pastries, breads, cakes, cookies and all manner of baked goods. I've had the book for years and have only used it a few times, so I couldn't be happier about this new excuse to discover what's inside. Yay!
My only trouble with the bars is that the bottom layer didn't seem to bake completely. It was a common complaint among my fellow bakers, several of whom suggested pre-baking the bottom a bit to get it started before spreading on the jam and the top layer. I confess, I was too impatient to try the pre-baking step. But the bars tasted great, so I guess don't mind a slightly soggy bottom.
1 small kitchen and the not so exciting adventures of a dabbler.... My own contribution to this recipe was the strawberry lime jam I used instead of the rhubarb one given in the book. I had just made the jam and decided it wasn't worth tracking down rhubarb (which I've never eaten). And it was a good choice, the jam worked out beautifully. For the photos and interpretations of the other Bakers with Julia, visit the Tuesdays with Dorie website. They all look wonderful!
Strawberry Lime Jam
Adapted from Food In Jars. Makes 1 pint.
For a printable version, click here.
1 quart of strawberries (about 4 cups chopped)
1 cup sugar
zest and juice from 2 limes
Put the chopped strawberries and sugar in a large bowl. Cover and let macerate in the refrigerator for at least 2 hours or up to 12.
Place the strawberries and all the accumulated juices into a medium sauce pot. Add the lime zest and juice. Over medium heat, bring the mixture to a boil then lower the heat so that the mixture is at a constant simmer. Cook the berries until an instant read thermometer placed in the mixture reaches 220 degrees. This will take about 20-25 minutes. Pour into a pint jar, cover and let cool. Refrigerate the jam for up to three weeks.