-
1
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
-
2
Add the flour, both sugars, oats and salt to a bowl in your stand mixer.
-
3
Add in the butter and egg and beat at low speed.
-
4
Stop the machine and scrape the bowl down a couple of times.
-
5
Keep processing until the mixture resembles coarse crumbs.
-
6
Keep 2 cups crumb mixture aside.
-
7
Press the remaining crumb mixture on the bottom the prepared pan.
-
8
Spread the Raspberry Preserves over top, leaving 1/2-inch border.
-
9
Crumble the rest of the oat mixture over the preserves.
-
10
Bake until lightly browned, 40 to 50 minutes.
-
11
Cool completely before cutting into bars.
-
12
Put your raspberries and 1/4 cup water in a saucepan over medium heat.
-
13
Once it's at a simmer, partially cover and cook 8 to 10 minutes.
-
14
Pass the berry mixture through a food mill and measure the liquid that remains.
-
15
You need 3 1/2 cups.
-
16
Add more water if there isn't enough.
-
17
Put the berry liquid into a new saucepan over medium heat and bring to a simmer again.
-
18
Once it simmers, start adding your sugar in 1/2 cup increments.
-
19
Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar.
-
20
Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer.
-
21
Stir constantly.
-
22
Let this cool to room temperature prior to using.
-
23
If not using right away, refrigerate for up to 1 week.
