Gingerbread Baked in Jars

Gingerbread Baked in Jars

When I think of gingerbread, I automatically think of Christmas. This is one of the most delicious gift jar food recipes I've come across, and it smells simply divine when it's baking. The whole house smells like Christmas - it really IS a wonderful life!

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup margarine, softened
  • 3/4 cup water
  • 1/2 cup molasses

Instructions

  1. Preheat oven to 325F degrees, no higher.
     
  2. Sterilize 5 12-ounce Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes.
     
  3. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
     
  4. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening.  DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
     
  5. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
     
  6. Stir in margarine, water and molasses until well blended.
     
  7. Divide batter among the 5 jars (they should be about 1/2 full).
     
  8. Place jars onto a cookie sheet or they'll tip over.
     
  9. Bake in preheated 325F-degree oven for 35 minutes or until cake tester inserted in center comes out clean.
     
  10. Move the jars around in the oven while they're baking, so they'll bake evenly.
     
  11. Have your HOT lids ready.
     
  12. Using HEAVY-DUTY MITTS (the jars ARE HOT!), take one jar at a time from the oven and place a lid on, then the ring.
     
  13. Tightly screw on lids -- do it fast because the lid gets very hot!
     
  14. Allow jars to cool on your countertop.

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This needs to be refrigerated when cool. This can be very dangerous as bacteria can grow in these jars. This method has been out for quite a while but is not approved by canning experts. Sorry for the wet blanket as it is a cute idea.

This sounds good and probably looks cute, but could be an issue getting the gingerbread out of the jar in any sort of good condition. Hopefully they will slide out in one piece.

beeny2 - you use good old Crisco.

Sounds good but you told me what shortening not to use--so what kind can I use?

This is Great! I have a few empty wide mouth jars left from canning, now I know what to do with them as gifts, thanks for sharing :)

@Julezrulez921 0335454, The jars are meant to be given as gifts; it's simply a creative way to give gingerbread! Once the gingerbread is gone, your gift recipient will have a great jar that can be used for a variety of different things around the house! I hope this helps. --Editor of RecipeLion

This may sound dumb, but what are you suppose to do with the jars once you've baked them? Are they just to look at? I am so confused..........

How long a shelf life will these have?

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