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Bread in Jars: Gingerbread

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Submitted by treann

Gingerbread baked in jars makes individual spiced molasses loaves perfect for gifting. The jars seal as they cool, keeping the gingerbread fresh for weeks. A clever holiday project.

YIELD

1 batch

PREP

20 min

COOK

40 min

READY

1 hrs

Gingerbread baked in jars is the pioneer-era preservation trick reborn as a charming holiday gift. Pour the batter right into clean, margarine-greased canning jars, bake them upright on a sheet pan, and the jars self-seal as they cool. You end up with individual gingerbread loaves that keep beautifully on a shelf.

The batter is a classic molasses gingerbread: molasses, warm spices (ginger, cinnamon, cloves), and just the right ratio of baking soda to baking powder for lift and chew. No eggs. That’s intentional; the bread stays firm and travel-friendly without the tender crumb that would crumble in transit.

The margarine-based dough and the tight jar seal are what make this technique work. Butter would solidify and separate against the cold glass; margarine stays pliable. And the ring-and-lid arrangement (screwed on after baking, while the jars are still hot) creates a vacuum seal as the jars cool.

Two-thirds full is the sweet spot for filling. More and the batter rises up and erupts over the rim. Less and you end up with mostly-empty jars that look sad.

Bake at 325°F (160°C) until a toothpick in the center comes out clean, about 40 minutes.

Chef Tips

  • Use straight-sided jars (half-pint or 12-ounce jelly jars work best). Curved “decorative” jars won’t allow the bread to slide out when served, defeating the point.
  • Wash and dry the jars thoroughly but do not sterilize with heat before baking. Hot jars can cause the batter to seize at the edges.
  • Cap the hot jars with lids and rings the moment they come out of the oven. As they cool, you’ll hear the satisfying pop of vacuum sealing.
  • Label with a date. Sealed jars keep 3 months at cool room temperature; unsealed or opened jars need refrigerating and last about a week.

Variations

  • Stir in ½ cup minced crystallized ginger for extra heat and chewy texture.
  • Add ½ cup chopped pecans or walnuts for crunch.
  • Make a lemon glaze to drizzle over the unmolded gingerbread at serving time for bright contrast against the dark spice.

Ingredients

2 ¼ 532
¾ 177
CUP ML SUGAR
granulated
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
2 10
TEASPOONS ML GINGER
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML CLOVES
¾ 177
CUP ML MARGARINE
softened
¾ 177
CUP ML WATER
½ 118
CUP ML MOLASSES

Directions

Preheat oven at 325℉ (160℃).

Place a baking sheet onto middle rack and remove top rack from oven.

Before starting batter, wash jars, lids, and rings in hot soapy wate r and let drain, dry, and cool to room temperature.

Generously prepare inside of jars with margarine.

To prepare batter, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a mixing bowl.

In another mixing bowl, combine margarine, water and molasses.

Divide batter among 5 jars.

Carefully wipe rims clean, then place j ars on baking sheet (or they’ll tip over) in the center of oven.

Bake 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 829 38% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 763mg 32%
Total Carbohydrate 41g 41%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 31% Vitamin C 1%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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