Holly Abraham - Gifts in Jars: A Complete Collection of Jar Recipes To Create Quality Jar Gifts

T he holiday season is just around the corner, and we know what that means- gifts! Now, picking stuff to gift people is a bit of a hassle, lets be honest. How many times have you thrown up your hands, exasperated, because you dont know what to take to your friends house for Christmas dinner? Or while meeting the in-laws for New Years Eve?

These nifty recipes will help you create easy, personalized gifts that are delicious and will win the hearts of many. All the recipes in this book can be gifted in jars, making for a delicious yet attractive looking culinary gift for people.

Thank you for downloading this eBook; we hope it will prove helpful to your gifting ventures.

J ar recipes are a wonderfully innovative idea for gifts- you can use your culinary creativity in a lot of different ways. From preserves, to pickles and chutneys, sauces, mini cakes, cookies and various mixes, there is a lot that can be done.

A jar of edible goodies not only makes for a visually appealing gift, but it seems more personal, because it spells out the fact that you put in effort yourself and didnt buy a gift from a store. For holidays, there is nothing better than gifting someone a jar of similarly themed food. Mini mince meat pies, festive syrups and preserves, they all make for a lovely gift.

In this eBook, we endeavour to help you with cool recipes that you can make easily and which will make for quirky and nice gifts. We have discussed a few recipes that are guaranteed to be liked universally. Let us now take a look at them.

I ngredients:

• 16 ounces light corn syrup
• Half a teaspoon of peppermint extract
• 4 drops of red food coloring

Method:

1. Mix all the ingredients together.
2. Pour into a jelly jar and attach a label or gift card saying Candy Cane Syrup.

Extremely easy to make, this goes well with most cakes and other confectionaries

I ngredients:

• 3 cups creamy peanut butter
• 1 cup semisweet chocolate chips, melted
• 1/2 cup butter or margarine, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee granules
• 2 teaspoons hot water

Method:

1. Take the first 5 ingredients and combine them in a large bowl until a smooth consistency is reached.
2. Now take the coffee and water together and stir until the coffee dissolves.
3. Pour the coffee in into the mixture and stir well.
4. Store in airtight jars.

This makes approximately about 4 cups, and is excellent with cookies or crackers.

I ngredients:

• 3 pounds Cheddar cheese, grated
• 4 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 2-4 teaspoons Tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 2 12-ounce cans of beer, allowed to go flat

Method:

1. Blend all the ingredients in a food processor or blender to a coarse puree.
2. Cut plastic wrap, preferably colored, in a square shape so it fits your jar or terracotta container with 5 inches or so showing above the top of the container.
3. Now fill your jar with the cheese and tie the wrap with a raffia bow.

This mix keeps for several weeks in a refrigerator, and the quantity makes approximately around two jars. It is tangy and hot and versatile to use at all times.

I ngredients

Honey Turtle Sauce:

• 1 cup of Honey Caramel Sauce, see recipe below
• 1/2 cup of Honey Chocolate Sauce, see recipe below
• 1/3 cup of pecan nuts (crushed)

Honey Caramel Sauce:

• 3/4 cups of honey
• 1/4cup heavy cream
• half a tablespoon unsalted butter (can use margarine )
• half a teaspoon vanilla
• a pinch of salt

Honey Chocolate Sauce:

• 3/4 cup honey
• 3/4 cup cocoa powder (unsweetened)
• 1 tablespoon butter

Method:

Honey Caramel Sauce:

1. In a heavy bottomed saucepan, combine the cream and honey. Stir over a medium high heat till the mixture reaches a temperature of Combine honey and cream in heavy saucepan; cook and stir over medium-high heat until mixture reaches 238F.
2. Now add the salt, butter and the vanilla.
3. Let the mixture cool.

Honey Chocolate Sauce:

1. In a bowl, mix all the ingredients properly.
2. Now, cover the bowl with waxed paper and microwave the mixture on HIGH.
3. Keep stirring every minute; microwave for 2-2 minutes.
4. Once cooled, pour into sterilized jars.
5. Store the mixture in a fridge.

Honey Turtle Sauce:

1. Combine both sauces and the pecan pieces and mix well.

Pour into jars and gift to people.

I ngredients:

• 4 cups granulated sugar
• 6 tablespoons instant coffee crystals
• 6 cups hot water
• 1cup cold water
• 1/2 cup cornstarch
• 2 cups broken walnuts
• 1/2 cup butter

Method:

1. Take the sugar in a heavy skillet, stirring slowly over low heat till it melts and turns a golden brown colour.
2. Remove the sugar from heat, and add coffee crystals dissolved in hot water.
3. Stir constantly and then heat over low heat till the sugar dissolves again completely.
4. To thicken the sugar mixture now, combine cold water and cornstarch and stir it in.
5. Let the mixture thicken and bubble up before stirring in the walnuts and butter.
6. Pour into heatproof jars and store.

These stay refrigerated for up to two weeks and make around six medium-sized jars. You can serve it cold or slowly reheat in a saucepan and serve over ice-cream or cake.

I ngredients:

• 2 cups tightly packed, unsprayed, fragrant rose petals*
• 3 cups granulated sugar

Method:

1. In a glass or stainless steel bowl, mix the rose petals and sugar together.
2. Use plastic wrap to cover the bowl halfway.
3. Let the mixture stand for 2 days, mixing it around everyday.
4. Now toss the mixture and cover it fully with plastic wrap.
5. Let the mixture stand for 4-5 days, or until the sugar and petals are properly dry.
6. In case the sugar has stuck to the bottom of the bowl, tap the bowl to loosen it.
7. Now, take the mixture in a blender and process it in small batches till no lumps remain and the sugar is powdered.
8. Place in glass jars.

This makes about 3 cups. It stays up to 9 months if kept in a cool dry place. Be careful to use unsprayed rose petals as they yield the best fragrance. This sugar is excellent in homemade lemonades, over strawberries and in cakes that call for confectioners sugar.

I ngredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder