2 1/4 cups all- purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon water
¼ cup molasses
2 to 3 tablespoons granulated sugar, for rolling
Preheat oven to 350 degrees.
In a medium bowl mix together the flour, ground ginger, baking soda, cinnamon, cloves and the salt; set aside.
In a large bowl, using an electric mixer cream together the butter and the sugars until light and fluffy. Add the egg, the tablespoon of water and the molasses and mix just until combined. Gradually mix in the dry ingredients scraping the sides of the bowl as needed.
Shape into rounded tablespoon size balls, roll in granulated sugar and place 2 inches apart onto cookie sheet. Bake for 8 to 10 minutes.
All to cool for 5 to 7 minutes on the cookie sheet before transferring to a wire wrack to cool.
Add apple juice, pectin, mace, cloves, and cinnamon to pot and cook to a full rolling boil.
Stir in sugar to dissolve, and bring to a rolling boil. Cook for 1 minute.
Remove from heat, skim away froth.
Pour into hot sterilized jars, and process in water bath for 10 minutes.