Grandma Bars
Brown Sugar Crust and Blueberry Jam
Pastry Chef Michael Lagasse of Salt Yard at the Canopy Hotel | Portland, ME
Adapted by StarChefs | August 2023
INGREDIENTS
Blueberry Jam:
Yield: 20 quarts
250 grams powdered apple pectin
4.94 kilograms granulated sugar
13.6 kilograms frozen blueberries
2.717 kilograms corn syrup
494 grams lemon juice
1.235 kilograms orange juice
Vanilla extract
Cinnamon sticks
To Assemble and Serve:
Yield: 8 bars
390 grams all-purpose flour
100 grams granulated sugar
100 grams brown sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
1 egg
226 grams cold butter, diced
METHOD
For the Blueberry Jam:
In a mixing bowl, combine pectin and 1.24 kilograms sugar. Set aside. In a large stockpot over medium heat, add remaining sugar, blueberries, corn syrup, citrus juices, desired amount of vanilla extract, and a handful of cinnamon sticks. Bring mixture to a boil, stirring frequently. Reduce heat and slowly whisk in pectin mixture. Let simmer 10 minutes, whisking constantly. Strain, transfer to an airtight container, and freeze.
To Assemble and Serve:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients. Mix until pea-sized clumps begin to form. Divide dough in half. Transfer one half to a parchment-lined 9-inch pan. Press the dough n into the pan to form a crust. Spread 2 cups Blueberry Jam evenly over top. Using your hands, crumble the remaining dough over top of the Blueberry Jam. Bake 10 minutes, or until lightly golden brown. Let cool then slice into 8 bars.
