Hints and Tips for Exhibiting at the Show
Continuing our Hints and Tips for entering the Hay Show, September 13th & 14th. This
month: Jams and preserves. It is with many thanks to Connie Rassmusen (Exhibitor and
Judge) and local cooks/exhibitors for the information contained in these articles.
Connie says, “ People will sometimes go around (the exhibits) and wonder why something
has won, when others look better. It needs to be remembered that a judge has looked at an
exhibit, picked it up, turned it over, cut it, smelled it and tasted it. This process continues until
a winner has been selected, (sometimes exhibits are looked at two or three times). It’s not
the end of the world if you don't win. If everyone puts one or two things in the show then it will be there into the future.
Hints for Jams
Check your schedule.
No Paraffin Wax to be used.
All entries must contain not less than 250gm. (one exhibitor has suggested that 500ml is an ideal size)
Collections must be in uniform jars.
Jars must be clean and well presented.
All jams, jellies and marmalades are judged on appearance, presentation, colour, flavour, aroma,
consistency, texture and labelling.
Jars and bottles should be clean and polished with a soft cloth. This means they will have no smears or
fingerprints from handling. A sparkling jar will make the contents appear more attractive. Presentation is
always taken into account by the judge.
Never present an exhibit that has been opened and exhibited at another show. You will lose points if the surface of the jam or
preserve is broken.
Exhibits that show signs of age, mould, fermentation or crystallisation will be disqualified. This is hard to
know because you are not supposed to open the jar before the show.
Jars and bottles should be filled to within 1cm of the top when they are cold. You need to fill them to the
very top when the contents are hot, to allow room for settling as they cool.
The colour should be bright and fresh looking, uniform throughout with no dark patches. Dark patches are
caused when the jam or preserve
catches on the bottom of the pan
while cooking.
There should be no air bubbles on
the top of the exhibit.
Contents (fruit etc) should be spread
evenly throughout the exhibit and not risen to the top. Leave
jam or marmalade to stand for 10 minutes before bottling to
help stop fruit rising to the top.
David and Janet Low
Labels should be centred on the jar/bottle and carry all the
necessary information, such as name of jam or preserve and
date it was made. They should not be so large that the content
is obscured in the jar/bottle. The label should also be clean, if
necessary put a new clean label on the jar or bottle just before
presenting.
For your
When making jams and marmalades, warm the sugar in the
microwave for 2 minutes on medium heat.
Hay Show
Always use good quality fruit for jams and preserves for the
best flavour and wash thoroughly before using.
Hints for Preserves
Craft Supplies
Jars of Preserves should be unopened.
There should be no blemishes on the fruit.
Fruit should be true to the colour of the fruit.
Make It & Show It
They should be well packed and fruit not floating on the top
of the jar.
There should be no air bubbles around the fruit, and no
sediment on the bottom of the jar.
It’s always exciting to go into the pavillion and see if you
have won anything, or just to see your wares on display!
Ph 6993 1081
142 Lachlan Street Hay 2711
Happy cooking.
13