Hang onto summer with some of these super simple and rustic delicacies!
Perhaps you used them to store dry goods in your cupboards, maybe you’ve even dabbled in preserves. Mason jars are tres versatile in the home, but where they really shine is as a baking vessel. Heck yes you can bake killer treats right in the jars you serve / gift them! These individual cobblers, tarts, and chili and cornbread recipes (oh yes we did) look as grand as they taste. Now put on some bluegrass tunes and strap on yer apron. Lets get floury.
Is there anything more simple and summery than blueberry cobbler? How about blueberry cobbler in a mason jar? If you have a tried and true pie filling recipe, swap it in here.
Makes 6 full size mason jars
- 21 oz jar of blueberry pie filling
- 1/2 cup Bisquick mix
- 1/2 cup milk
- 1/2 cup sugar
- pinch of salt
- 1/4 cup unsalted butter,melted
- Cinnamon and sugar
1. Preheat oven to 375 degrees and spray your jars with cooking spray. Set them inside a casserole dish big enough to hold all five. Combine the Bisquick, milk, sugar and salt and mix well. Add in the melted butter and mix.
2. Distribute the filling into each jar and pour about 2 tablespoons of batter on top, allowing for some space to expand. Bake for about 30 minutes, until the tops are golden.
S’MORES IN A JAR
A.K.A camping in a jar! You don’t need to hit the great outdoors to savour those nostalgic summer flavours. This recipe from Cookies and Cups proves it. We love this because you can modify it however you want. Add your favourite candies, nuts, cookies or sauces to create the parfait of your dreams.
- 1 package of chocolate pudding, prepared according to package directions
- 1 1/2 cups coarsely chopped graham crackers
- 1 1/2 cups marshmallow fluff
- 1 cup mini marshmallows
1. Make the pudding according to the boxes directions and allow to set.
2. To layer the s’mores jars, start with about 2 Tbsp. of crushed grahams, then add 2 tablespoons. of pudding, then add 2 tablespoons of marshmallow fluff. Repeat this super fun and messy process until the jar is full (but not too full, you still have to allow for the mini mallows, which grow as they heat). Top with a layer of marshmallows and turn your oven to broil. Stick the jars in long enough for the tops to get toasty looking.
TARTS IN LIDS
Mason jar lids are pretty much begging to be tart cups. How cute are these? Rustic and just the right size, if we do say so ourselves.
Makes 12 tarts
5 cups diced rhubarb (or pears or apples)
- 1 cup sugar
- 1 tsp cinnamon
- 2 tbsp flour
- 1/2 a lemon juiced
1. Start with a frozen pie crust or pastry dough. Place the lids on the crust and cut around them with a knife leaving an inch of extra space around each. Press the pasty into the lid and fold it over the edge. Now stash them in the fridge while you prepare the filling.
2. Mix all ingredients together and toss in a pot over medium-high heat. Stir occasionally. Bring mixture to a boil and lower the heat. Keep on low for about 30 minutes, until the filling starts to thicken. Allow to cool, then store in the fridge until ready to use.
3. Fill each tart shell with the filling and bake at 400 F. for about 45 minutes, until the filling starts to set and the crust is golden. After they’re cool, turn them slightly to release the bottom of the lid from the sides.
You can make a ton of these and have them on hand all week for a stick-to-your ribs breaky. Who says oatmeal is just for winter? You can dress it up with seasonal fruits, nuts, or yogurt. If you’re feeling super adventurous, turn ‘em into oatmeal sundaes.
This recipe from Krysta’s Life in Food makes 6 full size mason jars.
- 2 cups old fashioned oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ salt
- 2 cups milk
- 1 ½ tsp melted butter
- 2 tsp vanilla
1. Mix the oats, cinnamon, baking powder and salt in a bowl. Divide the dry mix between the jars.
2. Mix the milk, butter, and vanilla together. Pour about ½ cup on top of the oats, letting it seep to the bottom.
3. Bake for 25 – 30 minutes. Stash these in the fridge and pop one in the microwave for an easy weekday morning breakfast.
CHILI AND CORNBREAD COMBO
Amazing comfort food in a mason jar? Totally doable. The folks at Giverslog show how it’s done. Your favourite homemade chili (don’t have one? That’s cool — you can use the prepared stuff) fills half the jar, then spoon some mixed up cornbread batter on top. Bake for about 20 minutes, and top with butter and honey. Mmmmm.