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Home » Baking » Peach Almond Jam Bars Recipe | Vintage Recipe

Peach Almond Jam Bars Recipe | Vintage Recipe

Published: Mar 30, 2014 · Modified: Jun 3, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Peach Almond Jam Bars Recipe

An Old Fashioned Jam Bar Recipe

 

I love a good jam bar recipe and I found this Peach Almond Jam Bars recipe in a new vintage cookbook I picked up a couple of weeks ago. I love old vintage cook book recipes as you know and it has been a while since I shared a vintage recipe for my Vintage Recipe Project.  Even though this recipe is called Almond Bars in the cookbook I decided to call my version of this old fashioned jam bars recipe Peach Almond Jam Bars because it is filled with peach jam and flavored with finely chopped almonds along with pure almond extract. 

 

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Peach Almond Jam Bars Recipe

I made a few changes to this Almond Bar recipe. The biggest change I made was I substituted all purpose flour for the rice flour that was called for in the original recipe. I also added finely chopped almonds to the crust and top cake layer. You can omit the nuts if you like but it really adds a nice crunchy texture each Jam Bar.

I was very surprised the see that rice flour was called for in this vintage recipe. This old cook book was written in 1968. How common could rice flour have been back then? 

Vintage Cook book details:

I love to include as much information on these old recipes as I can. One of my passions is reconnecting my readers with old family recipes they may be looking for. How many times have you been reminiscing with a family member about a favorite family recipe that no one thought to write down from a grandmother, aunt or family member that is no longer with us? 

Usually the person's name and location is included in  these old church or community cookbooks. I like to include this information so maybe one day a family member will come across an old recipe they have been trying to find. I am happy to say it has happened a number of times already. It warms my heart when I get a comment from someone who found an old family recipe they have been searching for here in my Vintage Recipe Project. 

  • Title: Forum Feasts
  • Place:  Waldwick, New Jersey
  • Date: 1968
  • Recipe: Almond Bars
  • Recipe Submitted by: Mrs. Edward W. Many- Ramsey

old fashioned Almond Bars, Jam Bar Recipe, Jam Bars Recipe. Peach Almond Jam Bars Recipe,

I loved the way this Peach Almond Bars recipe turned out. The bottom layer is soft but firm while the cake/topping layer is light and fluffy. There is just a hint of peach flavor from the jam. Next time I will increase the amount of jam I used to 1 cup make that layer thicker. 

These Peach Almond Jam Bars recipe is perfect for a brunch, tea party, baby shower or as a special afternoon treat with a cup of coffee.

 

Peach bars piled up on a serving plate.

Old Fashioned Jam Bars

Arlene Mobley - Flour On My Face
Old Fashioned Jam Bars are made of three layers. A almond flavored crust with peach filling topped with a tender cake like topping.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16 Servings
Calories 288 kcal

Ingredients  

Crust Ingredients

  • 1 cup all-purpose flour
  • ½ cup softened butter
  • ⅔ cups packed brown sugar
  • ¼ cup almond meal or finely chopped almonds
  • ¼ teaspoon pur almond extract

Cake Ingredients

  • ½ - ¾ cup peach preserves or favorite jam
  • ½ cup softened butter
  • ⅔ cups granulated sugar
  • 2 large eggs beaten well
  • ⅔ cups all-purpose flour
  • ¼ cup almond meal or finely chopped almonds
  • ½ teaspoon almond extract
  • 1 pinch of salt

Glaze Ingredients

  • ½ cup powdered sugar
  • 1-2 teaspoons milk
  • ⅛ teaspoon pure almond extract
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Instructions 

Make the crust layer

  • Prepare an 8x8 inch baking pan by covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight over hanging over the edges.
  • Cream the softened butter and sugar together in a medium bowl.
  • Add the all-purpose flour, chopped almonds and almond extract to the bowl. Mix well. The batter will be thick and crumbly
  • Spread the batter into the bottom of the prepared pan then pat down and into the edges with your fingertips.
  • Bake crust in a preheated 350 F. degrees oven for 10 minutes.
  • Remove from oven and immediately spread ½ - ¾ cup of peach preserves or your favorite jam over the hot crust.
  • Set aside while preparing the topping.

Make the Cake batter

  • Cream the softened butter and sugar together. Beat on medium for 2 minutes.
  • Add the eggs and almond extract to the bowl then beat for 2 minutes.
  • Mix in the flour and almond meal, beating on low until light and fluffy, about 3 minutes.
  • Drop cake batter by the tablespoon over the top of the peach jam.
  • Using the back of a spoon carefully spread the batter out to the edges of the pan.
  • Bake at 375 F. for 25-30 minutes or until top is a golden brown.
  • Remove from oven and allow to cool completely before cutting.
  • Once cool cut into 16 squares.

Make the Glaze

  • Mix all the ingredients with a whisk until smooth.
  • Drizzle over top of cooled bars. Allow glaze to set before serving.

Recipe Expert Tips

  • These Old Fashioned Peach and Almond Jam Bars are perfect for brunch or along side your favorite cup of coffee.
  • Any flavor jam or preserves will work.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 81mg | Potassium: 68mg | Fiber: 1g | Sugar: 34g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Carol

    March 13, 2015 at 1:27 pm

    These were wonderful! Increased preserves to 1 cup like you suggested and used peach juice (from peaches I had in freezer) for milk in the glaze.
    Also used blackberry and strawberry preserves and we liked all. Thanks for a great recipe

    Reply
    • Arlene Mobley

      March 13, 2015 at 4:08 pm

      Carol

      I'm so happy to hear you loved the recipe! I bet blackberry tasted great.

      Reply
  2. Stephanie

    April 02, 2014 at 10:28 am

    These look amazing - Love that the original recipe was submitted from NJ - where I am. 🙂 Definitely going to try your version out. Thanks for sharing!

    Reply
    • Arlene Mobley

      April 02, 2014 at 4:01 pm

      Stephanie

      You are so welcome. I have family in New Jersey and New York so I am always hoping I find an old family recipe of my own in these old cookbooks.

      Reply
  3. Scarlet Paolicchi

    March 31, 2014 at 12:18 am

    These look delicious! Thanks for sharing!

    Reply
  4. Emily @ Life on Food

    March 30, 2014 at 3:38 pm

    I love old recipes. I always think of who else has enjoyed this over time. Lovely bars!

    Reply
    • Arlene Mobley

      March 30, 2014 at 4:35 pm

      Emily

      I do too. I hope you get a chance to make them.

      Reply
    • Josephine Tucker

      March 28, 2016 at 1:49 pm

      , rice flour was very common in 1968 and probably easier to find than today because in 1968 there was a health food store on every 4rh corner. Not so today. Don't know how old you are but I still use my 1968 cookbooks and some 10 years earlier. Health foods used to be locally owned and not chains. Will use your delicious sounding recipe with rice flour.

      Reply
      • Arlene Mobley

        March 29, 2016 at 6:25 pm

        Josephine, I hope you enjoy the recipe. I'll be 52 this year so I didn't get to shop in locally owned health food stores. I wish it was still that way. As you may have seen if you poked around in any of the other recipes in my Vintage recipe section I love the old ways.

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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