Goulburn AP&H Society Show SECTION 4: JAMS & PRESERVES

STEWARD: Julie Harrington Ph 0402336354

ENTRY FEES: $1.00, unless otherwise stated.

PRIZE MONEY: 1st prize $4, 2nd prize $2, unless otherwise stated. Prize money may be substituted by vouchers and prizes donated by our generous sponsors.

ENTRIES CLOSE WITH THE SECRETARY: 5pm Friday 13th March 2015, Please use General Pavilion Entry Form.

EXHIBITS: To be delivered to the pavilion by 5pm Wednesday 18th March 2015.

Collection of exhibits will be from 4.00 pm on Sunday 22nd March and exhibitors must present their exhibition tickets for collection. Exhibits not collected by the close of the pavilion may be collected at the Show Office [Mondays, between 2 pm and 4 pm].

Helpful hints  Entries must be home made.  Please do not seal with wax.  Jams, jellies and pickles to be cleanly presented in jars of approx. 250-375 ml.  Fill jars to the top of the neck. Do not overfill the jars.  Please label jar with contents only, e.g. Apricot jam.  Lids to be plain, with no advertising or labels to be left on jars.  Ensure jars are clean, not sticky or dirty.  Jellies should be clear, not cloudy. There should be no bubbles, and the jelly should not be rubbery or too runny.  Sauces should have no sediment on the bottom of the bottles, and not too thick.  Pickles and relishes should have no bubbles or be too dry.  Pantry collection – it is essential to have a VARIETY.  Jams are best when fresh. Pickles and chutneys are best after at least a month.  Please loosen lids for judging. Preserves and Pantry collections are exempt.

2015 Recipe: Blackberry Jam Ingredients 2 cups blackberries (including some red ones) 2 cups sugar 2 teaspoons lemon juice

Method Wash blackberries, place in a large saucepan and crush well. Bring to the boil, reduce heat, simmer covered for 30 minutes. Add lemon juice and warmed sugar, stir until dissolved, bring quickly to boil, boil rapidly uncovered for approximately 10 minutes or until jam jells when tested on a cold saucer. Pour into hot, sterilized jars and seal. Makes about 2 cups.

Jellies 401. Quince jelly 403. Jelly AOV 402. Apple jelly Champion Jelly

Jams 404. Apricot jam 407. Blackberry jam (see recipe) 405. Plum jam 408. Raspberry jam 406. Strawberry jam 409. Jam AOV Champion Jam

Marmalades 410. Orange marmalade 412. Marmalade AOV 411. Ginger marmalade Champion Marmalade

Butters & Spreads 413. Lemon curd/butter 415. Fruit paste e.g. quince or fig paste 414. Curd/butter AOV Champion Butter or Spread

Cordials & Syrups 416. Lemon cordial 418. Fruit syrup – name variety 417. Cordial – AOV Champion Cordial or Syrup

Sauces, Oils & Mustards 419. Tomato sauce 423. Sauce AOV 420. Sweet chilli sauce 424. Mustard - any variety 421. Hot chilli Sauce 425. Flavoured oil - any variety 422. Worcestershire sauce Champion Sauce, Vinegar, Oil or Mustard

Pickle, Chutney & Relishes 426. Green tomato pickle 430. Fruit chutney – name variety 427. Mustard pickle 431. Tomato relish 428. Pickle AOV 432. Corn relish 429. Red tomato chutney 433. Onion jam Champion Pickle, Chutney or Relish

Fruit Preserves 434. Stone fruit in syrup – name variety 436. Preserved lemons 435. Fruit in liqueur – name variety 437. Preserves AOV Champion Fruit Preserves Preserves in Vinegar 438. Pickled onions 440. Flavoured vinegar 439. Pickled vegetables – name variety Champion Preserves in Vinegar

Juniors For entrants 16 years of age and under

441. Jam – name variety 443. Butter or spread – name variety 442. Chutney, relish or pickle – name variety 444. Sauce – name variety

Champion Junior trophy donated by Mrs J Aubrey

Pantry Collection Entry fee $5 – Champion Prize $10 Reserve Champion Prize $5

 Bottles and jars will not be opened for judging  Be inspired by the Anzac Centenary theme!  Each collection can consist of up to 10 items.

445. Pantry collection e.g. jams, preserves, pickles. 446. Sweet collection e.g. jams and jellies. 447. Savory collection e.g. pickles and sauces.

Champion and Reserve Champion Pantry Collection Grand Champion Jams & Preserves