Total Calories: 242
1. Preheat the oven to 375°F.
2. Place the peaches, sugar, orange juice, and cinnamon in a large bowl. Stir to mix well, and set aside.
3. Place the egg, butter, and jar ingredients in a medium bowl. Blend well with a fork, whisk, or wooden spoon to form a smooth batter.
4. Pour the fruit mixture into an ungreased 8-x-8-inch baking pan. Drop heaping tablespoons of the batter on top.
5. Bake for 45 to 50 minutes, or until the top is golden brown. Allow to cool for 20 minutes.
6. Serve immediately, or store in an airtight container for up to 1 week.
CREATING THE JAR
1. Wash and thoroughly dry a 1-pint wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cobbler found in the Gift Jar Tags chapter.
From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.
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