 |
Gingerbread in a Jar
 Print Version |
 Email To A Friend
2-1/4 cups all purpose flour
3/4 cup sugar
1 tsp. baking soda
1/2 tsp.baking powder
1/4 tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp.ground cloves
3/4 cup margarine, softened
3/4 cup water
1/2 cup molasses
Preheat oven to 350* (pan method) or 325*. for jars.
Grease a 9 x 9 x 2" baking pan OR 5 oz Kerr Quality
Crystal Jelly jars (sterilized)--they MUST have straight sides, no bulges in the jars.
Use a pastry brush to grease the jars because they're too tall & narrow to get your hands down into.DO NOT use Pam, it doesn't work.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon & cloves. Stir in margarine, water & molasses until well blended. Pour into the pan or equally into the 5 jars.
PAN METHOD:
Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
JAR METHOD:
Place jars on a cookie sheet in the center of the oven & bake for 35 min. or until cake tester inserted in center comes out clean. Have your sterilized lids read (keep them hot).
Take one jar at a time from the oven, place a lid & ring on top & screw down tightly.
Do this fast because the lids get HOT. When they have sealed,you'll hear a "plinking" sound. If you're still not sure,test them by allowing the jars to cool, then push down on the lid, it shouldn't move at all.
Once the jars are completely cool, decorate with round pieces of cloth (use pinking shears or the material will ravel). Remove the ring from the jar (the lid should not come off by now), place a few cotton balls or one wad of cotton in the middle of the lid, cover with the piece of cloth (about 3" larger than the lid)then screw the ring back on.
Print |
Back to Jam, Jelly & Preserves Recipes |
Back to Main Recipe Page
|
