Gingerbread Baked in a Jar

Baking gingerbread in mason jars turns a classic dessert into something people remember. Each jar holds a personal-sized loaf with a gorgeous domed top, and they make fantastic homemade gifts during the holidays.

This recipe gets a double hit of ginger: ground ginger for that warm, peppery backbone and minced crystallized ginger for sweet, chewy pockets of concentrated heat scattered through the crumb. Molasses, cinnamon, and cloves round out the spice profile into something deeply fragrant.

The batter comes together without eggs, which keeps the texture moist and dense rather than cakey. Softened margarine stirred into the dry ingredients with water and molasses creates a smooth, pourable batter that distributes evenly among five jars. Fill them about halfway since the batter rises as it bakes.

The recipe warns against over-baking, and that’s worth repeating. Gingerbread dries out fast once it passes the done point. Check with a cake tester at the 30-minute mark. You want it to come out clean but the bread should still feel soft when pressed gently. It firms up as it cools.

Chef Tips

• Grease the inside of each jar well. A light coating of margarine and a dusting of flour prevents sticking.
• Serve warm straight from the jar with a spoonful of lemon sauce poured over the top. The tartness cuts the sweetness of the molasses beautifully.
• If giving as gifts, let the bread cool completely in the jars, then seal with the lids. They’ll keep fresh for several days.

Variations

• Add a handful of raisins or chopped pecans to the batter for extra texture.
• Replace the lemon sauce with a drizzle of warm cream cheese glaze.
• Stir in a tablespoon of fresh grated ginger for a sharper, more intense ginger kick.