Concord Grape-Thyme Bars

Ingredients

• 1 pound concord grapes, stemmed
• 1 tablespoon fresh juice from about 1 lemon
• 2 cups sugar
• 2 teaspoons chopped fresh thyme
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 16 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces

Directions

1. Pinch the grapes so the pulp slips out and the skins stay behind. Drop the skins into the food processor bowl and pulse until they are roughly chopped, about 5 pulses. Put the pulp in a medium saucepan. Bring it to a boil over medium-high heat, then turn the heat down to medium-low and let it simmer until the grapes collapse, about 10 minutes. Set a fine-mesh sieve over a large bowl and pour the pulp through it. Press the pulp through with a paddle or large spoon, then throw away the seeds.
2. In the emptied saucepan, combine the grape skins, strained pulp, lemon juice, and 1 cup sugar. Bring the mixture to a boil over medium-high heat, then lower the heat to medium low and simmer for 30 minutes. Stir in the thyme and keep simmering, stirring frequently, until the mixture has reduced and thickened into something jammy, about 15 minutes more. Take the saucepan off the heat and scrape the mixture into a bowl to cool.
3. Move an oven rack to the center and preheat the oven to 375 degrees F. Butter a 13- by 9-inch baking dish.
4. Add the flour, baking powder, remaining 1 cup sugar, and salt to the food processor bowl, and pulse until combined, about 5 pulses. Add the egg and butter, then pulse until the dough holds together but still looks crumbly, 8 to 12 pulses.
5. Press 2/3 of the dough across the bottom of the prepared baking dish. Spoon the grape jam over it and spread it evenly. Crumble the remaining dough over the jam, letting little patches of filling peek through. Bake until the top is golden and the bars are set, about 45 minutes. Move the pan to a cooling rack and let it cool completely, about 1 hour. Cut into 12 squares and serve.