Ingredients Jump to Instructions ↓

  1. 5 jars Ball

  2. 12 oz 8 new lids - don't use old ones

  3. 8 rings okay to use old ones --Batter--

  4. 2 1/4 c unbleached flour

  5. 3/4 c granulated sugar

  6. 1 tsp baking soda

  7. 1/2 tsp baking powder

  8. 1/4 tsp salt

  9. 2 tsps ginger

  10. 1 tsp cinnamon

  11. 1/2 tsp cloves

  12. 3/4 c margarine -- softened

  13. 3/4 c water

  14. 1/2 c molasses Preheat oven at

  15. 325. 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 o f jars with margarine. To prepare batter, combine flour, sugar, baking soda, ba king powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another mi xing bowl, combine margarine, water and molasses. Divide batter among

  16. 5 jars (s hould be slightly less than half full). Carefully wipe rims clean, then place j ars on baking sheet (or they'll tip over) in the center of oven. Bake

  17. 40 minute s. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened pap er towel. Carefully put lids and rings in place, then screw tops on tightly shu t. Place jars on a wire rack; they will seal as they cool.

Instructions Jump to Ingredients ↑

  1. Once jars are cool, decorate with round pieces of cloth and then glue on flowers , ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).


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