2 1/4 c All-purpose flour
3/4 c Granulated sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Ground cloves
3/4 c Margarine, softened
3/4 c Water
1/2 c Molasses
Preheat oven to 325-degrees (NO higher).
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning
jars, lids and rings by boiling them for 15 minutes. 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.
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.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt,
ginger, cinnamon and cloves. Stir in margarine, water and molasses until
well blended. Divide batter among the 5 jars (they should be about 1/2
full). Place jars onto a cookie sheet or they’ll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester
inserted in center comes out clean. Move the jars around in the oven while
they’re baking, so they’ll bake evenly.
Have your HOT lids ready. 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. Tightly
screw on lids–do it FAST because the lid gets REAL hot! Allow jars to cool
on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the
ring (the lid should be sealed by now) and place a few cotton balls or a
wad of batting on top of the lid (makes it poof-y on top), then a piece of
cloth (about 3″ larger than the lid) on top and screw the ring back on.
Decorate as desired. I used pinking shears to cut the cloth rounds out,
otherwise some material will start to unravel. A hot glue gun is
INVALUABLE–glue on dried flowers, bows, ribbons, etc.
Yields
1 Servings