Jar Preparation:

5 (12 oz.) Ball quilted crystal jelly jars, sterilized
5 lids (new, do not use old ones)
5 rings (old ones are ok)
vegetable shortening (to grease jars)

Make sure there are no nicks or cracks in the lips of the jars. Wash the jars, lids and rings in hot soapy water, then sterilize by boiling them for 15 minutes. Keep the lids and rings in the water until you're ready to use them (the lids have to be hot to seal).

Remove the jars from the water and place them on a clean towel to air-dry (up, not upside down). While the jars are cooling, prepare the cake batter. Cool completely.

Once the jars are cool, using a pastry brush, generously grease the inside of each jar with shortening (DO NOT use PAM, Baker's Secret or butter).

Gingerbread:

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 cup butter, softened
3/4 cup water
1/2 cup molasses

Preheat oven to 325°F. Place a cookie sheet onto the middle rack of the oven, remove the top rack.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in butter, water and molasses until well blended.

Divide the batter equally among the 5 Ball jars. Place the jars onto the cookie sheet in the oven.

Bake for 35 minutes, or until cake tester inserted in center comes out clean. Have your lids ready (keep hot). I usually move the jars around in the oven 'cuz my oven bakes unevenly.

When cakes test done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Close the oven door while you're working on one jar -- the cakes need to stay hot. Place the jars on your counter to cool (put them onto a bath towel to cushion them). Make sure the jars don't touch each other -- allow air circulation around each jar. As they cool, you'll be able to tell if they've sealed, you should hear a "plinking" sound. If you don't hear the noise, check the jars once they've cooled by pressing down on the lids, they shouldn't move at all.

Store the jars in a cool, dry place, just as you would any canned goods. There's NO need to refrigerate the cakes, they keep in the pantry for about 6 months -- maybe longer, they don't last that long around here. Check the jars weekly by pushing down on the middle of the lid -- if it moves, that means the seal has broken. Either eat it or toss it.

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 on top of the lid (makes it poof-y on top), then a piece of cloth (about 3-inch 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. Decorate to your heart's desire.

Submitted by: Myra Hayes