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mason jar love

Like just about everyone else I know, I love Mason jars! Check out my Mason jar Pinterest board to see just a few of the wonderful ideas clever people have come up with using these American icons. How about a little Wikipedia info on the beloved jars…

“A Mason jar is a glass jar used in canning to preserve food. It was invented and patented by John Landis Mason, a Philadelphia tinsmith in 1858. They are also called Ball jars, after Ball Corp., a popular and early manufacturer of the jars; fruit jars because they are often used to store fruit; “jam jars” or generically glass canning jars. While largely supplanted by other methods for commercial mass-production, they are still commonly used in home canning.”

I baked the cobblers for the clambake in wide-mouth (squat and fat) half-pint Kerr Mason jars and served homemade vanilla ice cream in regular-mouth (tall and thin) half-pint jars. Just as when using for canning, first sterilize the jars with boiling water – and when using for baking, place in a water bath to prevent the jars from cracking.

Mason Jar Peach and Berry Cobbler

1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 cup  plus 1 tablespoon unsalted butter, softened, divided
1/2 cup milk
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
1 package frozen peaches, thawed and cut in half
1 package frozen mixed berries, thawed
1 tablespoon lemon juice
2 tablespoons turbinado sugar (Sugar In The Raw)
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees.

In a medium bowl, stir together flour, 1/2 cup sugar, and baking powder. Work the 1/4 cup of butter in with either your hands or two forks until the mixture resembles a coarse meal. Make a well in the center of the flour mixture and pour the milk in the well.  Use a fork to mix in milk until smooth.

In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in the remaining 1 tablespoon butter and lemon juice. Continue cooking until the butter melts.

Place 8 sterilized half-pint (8-ounce) wide-mouth Mason jars in a large roasting pan. Divided the peach-berry mixture evenly between the jars. Evenly spoon the cobbler batter in mounds over the hot fruit. In a small bowl, mix together the turbinado sugar and nutmeg, and sprinkle over the batter.

Pour hot water into the roasting pan, coming up about half-way up to the height of the jars. Carefully place the roasting pan in the preheated oven. Bake cobbler for about 45 minutes, or until bubbly and a toothpick inserted into the cobbler comes out clean.

Makes 8


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1 comment

1 Marissa { 01.29.12 at 5:43 PM }

Yum yum yum!

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