1 cup butter, softened
2-3 heaping tbsp. haskap jam
2 tbsp. milk
1 tsp vanilla
4 cups icing sugar
Beat butter until creamy. Add jam and vanilla.
Alternate icing sugar and milk, until you have a nice, rich buttercream. If it seems runny, add icing sugar. If it’s too thick, add milk.
1 1/2 c. unbleached flour 375 mL
1 1/2 c. rolled oats 375 mL
3/4 c. chopped almonds 175 mL
1 c. brown sugar 250 mL
1 tsp. baking powder 15 mL
1/2 tsp. cinnamon 7 mL
1/4 tsp. salt 1 mL
1 c. unsalted butter, at room temperature 250 mL
1 1/2 c. haskap jam 250 – 375 mL
Preheat oven to 375F (190 C). Grease a nine x nine inch (22 x 22 cm) baking pan. In a large bowl, mix dry ingredients except almonds. Cut in the butter until the mixture is crumbly. Set aside one cup (250 mL) of the mixture for topping.
Press the crumble on the bottom of the baking pan. Evenly spread the jam over the crumble. A thin layer is all you need. Sprinkle with the chopped almonds and then the reserved crumb mixture. Pat down gently. Bake for 30 to 35 minutes until golden. Cool completely before cutting into squares.
Sarah suggested that haskap could probably be substituted into any recipe that uses raspberries or blackberries.
2 c. frozen haskap 500 mL
2 c. sugar 500 mL
1/4 c. fresh lemon juice 60 mL
Mix the haskap with the sugar and bring to a boil. Add the lemon juice. Continue to boil until it has reached the jam stage. Skim off any scum that forms. Test your jam on a plate that has been chilled in the freezer. Put a one-half teaspoon (2 mL) of jam on the cold plate and let it cool down. If the mixture does not run when you tip the plate, it is thick enough.
This jam is intensely flavoured and a little goes a long way. Galvin prefers to use the jam in haskap crumble squares rather than on toast.