3/4 c. butter
1 c. brown sugar
1 1/3 c. sifted flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. oatmeal
12 oz. jar black raspberry seedless preserves

In a bowl, cream butter and brown sugar. Sift together flour, salt and baking soda. Blend into butter and sugar mixture. Stir in oats. Pack half mixture into bottom of greased 9x13x2 inch pan. Spread black raspberry preserves over crust, not quite to edge. Scatter remaining crust mixture evenly over layer of jelly. Bake for 25 minutes at 400 degrees. Remove from oven, cool in pan. When cool, cut into bars and serve.