Dessert: United States – Great Plains United States (South Dakota) – Chokecherry Jelly Bars

Serving Size: 12

Approximate Time

Prep 40 min

Cook 40 min

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 2 1/4 cups (281 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar (confectioners' sugar)
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 g) fine salt
- 1 cup (226 g) unsalted butter, cold, cut into pieces
- 2 cups (480 g) chokecherry jelly, store-bought or homemade (see below)
- 1 large egg (for brushing, optional) — approx. 50 g
- 1 tbsp (15 ml) milk or cream (for brushing, optional)
- Optional for serving: powdered sugar for dusting

For homemade chokecherry jelly (makes about 2 cups)
- 1 lb (450 g) fresh or frozen chokecherries, stems removed
- 1 cup (240 ml) water
- 2 cups (400 g) granulated sugar
- 1 package (1.75 oz / 49 g) powdered fruit pectin
- 2 tbsp (30 ml) lemon juice

Instructions

Short Description:
Short, buttery shortbread bars topped with a thick layer of chokecherry jelly and a crumbly shortbread topping—an old Great Plains favorite using the tart, wild chokecherry common to South Dakota.

Regional Notes:
This South Dakota variation uses a shortbread-style crust and crumble topping with a pure chokecherry jelly layer, reflecting the region's abundant chokecherry bushes and the local tradition of preserving their tart fruit. Unlike generic fruit bars that use mixed jams or glazes, these bars highlight the distinctive tart-sweet flavor of chokecherry jelly.

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.
2. If making homemade chokecherry jelly: combine chokecherries and 1 cup (240 ml) water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until fruit is soft and beginning to break down, about 10–12 minutes.
3. Pour the cooked fruit through a jelly bag or a fine-mesh sieve lined with cheesecloth; allow juice to drip without pressing (for clearer jelly) or press lightly for more yield. Measure out 2 cups (about 480 ml) of juice. Return the juice to a clean saucepan.
4. Stir in the pectin and lemon juice into the juice, bring to a full rolling boil. Add the 2 cups (400 g) granulated sugar all at once, stir, and return to a full boil for 1 minute while stirring constantly. Remove from heat and skim any foam. Let cool to room temperature until thickened (refrigerate briefly if needed) so it will spread without bleeding into the crust.
5. For the shortbread dough: in a large bowl, whisk together 2 1/4 cups (281 g) all-purpose flour, 1/2 cup (60 g) powdered sugar, 1/2 cup (100 g) granulated sugar, and 1/2 tsp (2.5 g) salt. Cut in the 1 cup (226 g) cold butter with a pastry cutter or two knives (or pulse briefly in a food processor) until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
6. Stir in 1 tsp (5 ml) vanilla extract until the dough just comes together. Reserve about 1 1/2 cups (approx. 210 g) of the mixture (crumbly) for the topping; press the remaining dough evenly into the bottom of the prepared pan to form the crust (use your fingertips or the bottom of a measuring cup for compacting).
7. Bake the crust in the preheated oven for 12–15 minutes, or until edges are set and just beginning to turn golden. Remove from oven and let cool for 8–10 minutes.
8. Spread the chokecherry jelly evenly over the warm (not hot) crust, leaving a small margin at the edges.
9. Crumble the reserved shortbread mixture evenly over the jelly layer. If desired, lightly beat the egg with 1 tbsp (15 ml) milk or cream and brush over the crumb topping for a glossier finish.
10. Return the pan to the oven and bake 18–22 minutes, until the topping is golden and the jelly is bubbling gently at spots. Rotate the pan halfway through baking for even color.
11. Remove from oven and cool on a wire rack to room temperature, then refrigerate at least 2 hours (preferably overnight) to fully set the jelly for clean slicing.
12. Lift the bars from the pan using the parchment overhang and cut into 12 squares. Dust with powdered sugar if desired and store refrigerated in an airtight container for up to 5 days (or freeze for longer storage).