1/2 c. butter
1 c. packed brown sugar
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick oats
1 tsp. lemon juice
2/3 c. raspberry jam

Cream butter and sugar until fluffy. Stir together flour, salt and soda. Stir into creamed mixture. Add oats and 1/4 cup water. Mix until crumbly.

Firmly pat half of the mixture into a greased 13 x 9 x 2 inch pan. Stir lemon juice into jam. Spread over base. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 25 minutes. Cool. Cut into bars.