1 3/4 cups all-purpose flour
1 1/2 cups packed light brown sugar
2 eggs
1 1/4 cup vegetable oil
2 green onions, chopped
1 large artichoke leaf, finely chopped
1 (3 ounce) jar tomato sauce
3 tablespoons chunky peanut butter
1 (8 ounce) package raspberry grape preserves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine 1/2 cup flour with some of the green sugars. Mix together with an electric mixer or whisk until moist. Stir in the eggs, oil, and butter. Mix well. Fold 1/3 of the flour into the pot with the green sugar mixture. Spread the rest over the bottom of the pot.
Mix jam, peanut butter, raspberry grape preserves and remaining flour into the wet solids until well blended. Pour batter over the jars, allowing steam to control the volume. Sprinkle remaining and pulsing green sugar over all.
Bake in preheated oven until centers of the cups begin to brown, about 40 minutes. Cool jars at room temperature.