Gift giving has never been this much fun and so easy. And when you prepare gifts in a jar, your family and friends will be delighted with these thoughtful gifts straight from your own kitchen.
Below are some great gifts in jar recipes to get you started:
Apple Cake in a Jar
– 2/3 cup shortening
– 2 2/3 cups white sugar
– 4 eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 1/2 teaspoons salt
– 2 teaspoons baking soda
– 3 cups all-purpose flour
– 2/3 cup water
– 3 cups grated apple
– 2/3 cup raisins
– 2/3 cup chopped walnuts
– 8 straight-sided wide-mouth pint canning jars
– Preheat oven to 325 degrees F (165 degrees C).
– Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. violet glass
– Sift together flour, baking soda, salt, nutmeg and cinnamon.
– Set aside cream shortening and sugar until fluffy.
– Add eggs and beat in well.
– Add flour alternately with water and mix until smooth.
– Fold in apples, raisins and nuts.
– Fill jars 1/2 full of batter, being careful to keep the rims clean.
– Wipe off any batter that gets on the rims.
– Bake at 325 degrees F (165 degrees C) for 45 minutes.
– Meanwhile, sterilize the lids and rings in boiling water.
– As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring.
– Jars will seal as cakes cool.
– Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
– Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.
2. Apple Pie in a Jar
– 4 1/2 cups white sugar
– 1 cup cornstarch
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 teaspoon salt
– 10 cups water
– 3 tablespoons lemon juice
– 7 quarts peeled, cored and sliced apples
– Place a rack in the bottom of a large stock pot.
– Fill pot with hot water.
– Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. – Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.
Save water for processing apples.
– Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.
– Place over high heat and cook until thick and bubbly, stirring frequently.
– Remove from heat and stir in lemon juice.
– Tightly pack apples into sterilized jars.
– Slowly pour syrup over apples, covering them completely.
– Gently tap jars on countertop to allow air bubbles to rise.
– Screw lids on jars.
– Carefully lower jars into pot using a holder.
– Leave a 2 inch space between jars.
– Add more boiling water if necessary, until tops of jars are covered by 2 inches of water.
– Bring water to a full boil, then cover and process for 30 minutes.
– Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.
– Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn’t move up or down at all)