1/2 c. butter, softened
1 c. brown sugar, packed
1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick-cooking rolled 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 mixture into 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. Makes 40.