There are fourteen pint jars of raspberry jam staring at me in the basement. Fourteen jars. That’s a lot of jam (and that’s not even mentioning the peach jam, the grape jam, the plum jam, and the rosehip jam). It looks at me, wondering what it will be. And I tell them most will slathered on toast or biscuits over the next several months. Some will be Christmas gifts. But some will be used today. In a very simple, very delicious breakfast bar. And this is how it is to be done: One half cup good butter (or lard, or coconut oil) is set in a sauce pan to melt…