Horticulture shows

The first step is to located your local horticultural club, your local library should maintain a list of the areas clubs and probably have a notice board with leaflets advertising hobby clubs. Other places are local shop notice boards, church halls and local garden centers. The local paper usually carries a review of the local shows, unfortunately this is after the event but sometimes a contact name is giving. Of course you can try the web, especially local council web sites. when it comes to showing you will need to obtain the clubs schedule, this usually takes the form of a booklet.

Jam, jellies, preserves?

Before we start I will describe the kind of fruit preserves that encompass jams.

Jam

Made from crushed or ground fruit, not as firm as jelly. Strawberry is considered a soft set jam, as where plum has a firm set. This is due to the different pectin content of these two fruits.

Jelly

Made from strained fruit juice, usually done to remove the pips as in raspberry jelly. The final product is firm enough to hold its shape, and has a clarity that jam does not. Suits fruit like redcurrant, which are difficult to separate from the stalks the complete sprue can be cooked as the straining afterwards extracts only the juice. Made and exhibited in smaller jars than jam, as this gives a firmer set. Only fruits that have a high pectin content are used.

Conserves

These are jams which include a mixture of fruits, including citrus, to which nuts and raisins are added.

Preserves

Large or whole fruits suspended in thick syrup.

Marmalade

Jam made from citrus fruit, the rind is shredded and evenly suspended in a jelly.

Curds

Curds are not true jams as they are made with butter and eggs popular on the show bench is lemon curd.

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Exhibition apricot recipe No: 1

(Makes 4-5 jars, 455g - 1 lb) - (Type of set: medium)

1. Apricots: fresh (not over ripe) 1.8kg / 4lb
2. Lemon Juice: from two medium lemons.
3. Sugar granulated white: 1.8kg / 4lb
4. Water: 450ml / ¾ pint
5. Apricot kernels: blanched 6 finely chopped.

Exhibition apricot recipe No: 2

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: medium)

1. Apricots: dried or ready-to-eat 1kg / 2 lb
2. Lemon: 2 tablespoons of lemon juice.
3. Sugar granulated white: 2.75kg / 6 lb
4. Water: 3.5litres / 6 pints
5. Apricot kernels: blanched 6 finely chopped

Container

Check the schedule carefully, as most ask for a 454g / 1 lb jar. Jams for showing (and home) are best sealed with twist metal covers.

1. Preserving pan
2. Bowls (for preparing ingredients)
3. Measuring jug / weighing scales.
4. Juice squeezer (one that has a collecting bowl attached)
5. Slotted spoon / sugar thermometer / count down timer
6. Long handled wooden spoon
7. large nylon sieve / sharp kitchen knife
8. Ladle / jam funnel / wire rack / methylated spirits
9. Two small plates, placed in fridge

Stage 1: Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Prepare fresh fruit by washing in clean water, pat dry with clean paper towel. Dried fruit requires 24hrs soaking in water. Follow the suppliers instructions.

"Don't forget the judge is looking for a full flavour, fresh and characteristic of the fruit. The kernels add more intense flavour."

Fresh apricots are cut in half removing the kernels. Put some kernels aside, as these finely chopped add more apricot flavour to the finished jam. To remove the skin, blanch in hot water.
Place the fruit, lemon juice and water into your preserving pan bring to the boil. Then turn down heat and allow the fruit to simmer until the fruit is soft and tender. Can take about 20 minutes, stir to prevent burning.
Meanwhile set oven to its lowest setting. Place jars, right way up, onto oven tray and place on middle shelf.

For dried fruit type, cook in pan with the lemon juice for 25 minutes or until soft, stir as above. Follow instructions below for both types of fruit.

Stage 2: Testing the pectin content.

When apricots are cooked the pectin content can be tested.
Take a teaspoon of the liquid and place in a cup to which is added about two teaspoons of methylated spirits. Give the cup a swill to mix the liquids and leave to stand about 5 minutes. Then slowly, over the sink pour away the methylated spirits, leaving the jam liquid in the bottom.
If the mixture is a solid mass then the pectin content of your jam mixture is high and a good set is assured, with possibly a shorter setting time.
However, if the liquid is more separated then the set will be soft.
As apricot is usually considered a medium set jam, we would expect the second type of result?
However if the liquid has not bound together, then we would think about adding extra pectin. If you accept the test is ok for the particular fruit, then you can now proceed.
Now add sugar slowly, stir to ensure that the sugar has completely dissolved (look at the back of the spoon, if you can still see sugar crystals, continue stirring).
If using the chopped kernels, these can now be added.

Stage 3: Cooking for a set

The mixture is now ready for the final cooking. The jars are in the oven, the plates in the fridge and you have your thermometer, large plate and skimming spoon ready to hand.
Turn up the heat until the mixture begins to boil rapidly, this will develop into a 'rolling boil'. At no time during this process do you stir the liquid, as the high temperature is causing the pectin to react. This process will take about 15-20 minutes (the setting time is variable, subject to the amount of pectin in the liquid).

"If after boiling there is any scum left, use folded paper towel to soak up the last remnants."

During this boiling stage, you can start skimming off the scum, using the slotted spoon. Some recipes tell you to add butter (size of a walnut), but for clear exhibition jam, removing the scum while at the top of the mixture is still the best method.
If after boiling there is any scum left, use folded paper towel to soak up the last remnants.
The next crucial stage is judging the setting point. If using a sugar thermometer, insert the thermometer in the mixture and watch the reading climb (jams usually sets at 104-106ºc(220-222ºF) at (ground level). It is best to also use the 'cold plate test' as a final check.
After 10-12 minutes remove from heat, take a cold plate from the fridge an place a teaspoon of mixture on it. Pop back in fridge for a few minutes, then remove. Holding the plate up to eye level push the edge of the now cold mixture with your finger, if the mixture starts to crinkle as you push it, the mixture has set, no further boiling is required. If only slightly wrinkled, then carry on boiling for the next 5-8 minutes and test again. If no crinkles appear boil for 8-10 minutes.

Allow the jam to cool for a few minutes. Later you will see that some jams and marmalades require longer cooling times. If the jam or jars are too hot, fruit will rise to the top, spoiling the appearance of the finished product.
At this time turn off the oven. Now is the time to remove jars from oven.
Beware! Hot Items. Place the pan on a heat resistant table mat, not on your work surface! Using your wire rack for hot jars, give the jam a stir. Fill your jars using the jam funnel, until the level is 3mm from top. If using metal twist covers put on now. Place hot jars on a table mat, allow to cool.

Stage 4: Finishing

For exhibition work, jams can be sealed with a wax disc and cellophane cover but I suggest that the metal twist cover is more secure, contents last longer and altogether is neater. If using cellophane covers apply wax disc while still hot, Ensure that the disc fits the jars used properly.
Fit wax disc side down, then allow jam to cool before applying cellophane seal, If fitted before jam is cooled water can condense inside the cover, causing mould.
Using a saucer filled with tepid water, drape the cover over the water damping one surface only. Apply this now with the wet surface upwards, onto the rim of the jar, ensuring that the cover is applied evenly. Smooth down the excess cover over the jar and retain with one small rubber band supplied with your jam covers.

"Now you can polish the jar as in the WI tips, for that extra show sparkle ."

Apply the label, created on your word processor of course! Adjust the size for the jar, state type of contents and full date. Apply with a 'Pritt stick' type adhesive ensure that the label is place between the seams of the jar. Now you can polish the jar for that extra show sparkle.