Class P JAMS

Chief Steward: Jean Wills 6892 1018
Assisted by: Betty Nipperess

Conditions

• Exhibits to be at the Pavilion by 10.00 am on Tuesday
• Entries may be entered at the Show Office or with the Chief Steward
• All Exhibitors must pay admission or become a member
• Jars must be labelled with name of contents
• 500g, screw top jar to be used unless otherwise stated. All advertisements' obliterated (on the lid or points will be lost).
• Exhibitors' will not be allowed to compete in more than one section with the same exhibit
• There must be more than two entries for second place to be awarded
• Entry Fee: 50c
• Prizes: 1st - $2.00, 2nd - $1.00 unless otherwise stated

Jams

1. Jar of Fig Jam
2. Jar of Strawberry Jam
3. Jar of Plum Jam
4. Jar of Apricot Jam
5. Jar Microwave Jelly or Jam
6. Jar Any other Jam
7. Jar Jelly any Variety
8. Collection of thee Jams
9. Collection of three Marmalade Jams
   
   Preserves, Relishes Chutneys and Pickles
10. Jar of Tomato Relish
11. Jar of Mustard Pickles
12. Jar of any other Relish or Pickles
13. Jar of Mayonnaise (350g Jar)
14. Jar of Lemon Butter (350g Jar)

Champion Exhibit - Rosette

Most Successful Exhibitor (decided on points, 1st - 2 points, 2nd - 1 point)

Class P - JAMS - Section Tips

Here is another Class where suggestions are numerous and a small selection follows:

• Read the schedule carefully and note the requested size of jar
• Take more care keeping lids clean. They must be plain, that is without handwriting or commercial printing. Paint the tops or use contact for example.
• Examine the tops of exhibits for mould
• Jars should be filled to just above the neck to the lid line so there is no gap showing between the lid and the contents. But do not overfill the jars.
• Pickles, Relishes and Chutneys
• Fruit mince to be cut in medium size minced slice
• Check definitions of differences between pickles, relish and chutney as consistency is vitally important in these exhibits and can detract from the result even if the taste is on the spot. Take care not to make them too thick or too runny - sauce is of pouring consistency, relishes of spreading consistency for example.
• Jams
• Rind of the citrus should be well cooked before adding the sugar. Make sure the inside of the pan, if aluminium, is polished clean and nor dark as this tends to make jam dark
• Recent judges have observed that the peel could be cut finer in marmalade and many exhibitors had not checked the consistency of their jam exhibit.
• Some jams err in having too much fruit , e.g. marmalades. A tip with them is to use a potato peeler on the rind and cut into narrow and thin slices.
• Beware of grapefruit jam or marmalades - the fruit can sometimes be very bitter and jam made from them is then basically inedible
• Don’t even bother exhibiting old jam - it will have lost its taste.
• Flavour can vary markedly between batches of stone fruit and varieties of the fruit quality controls the jam quality.
• Flavour - is the most important element of all jams and preserves. Always taste test your own work before exhibiting. Degree of ripeness has a big influence on flavour. Fruit must be uniformly ripe, not green and not over ripe AND do please consider the judges taste bubs. You will not be doing yourself or the judge a favour if overly hot or spicy ingredients are used. If this is absolutely unavoidable, then please note this on your entry label to give fair warning to the judges.