Now you want to test your skills against other preservers and I hope that this site will lead you down that path allowing you to display your creative efforts. Making your own preserves and exhibiting is immensely satisfying, and also fun. Accompanying the recipes are tips that will help in taking those first steps to the prizes.
- Exhibition
- Showing guidelines
- Covers for jams,jellies, marmalades
- The day before the show
- Show day
- Recommended marking scheme
Showing guidelines
The first step is to locate your local horticultural club. Your local library should maintain a book listing 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 centres.
" When it comes to showing, you will need to obtain the club's schedule, this usually takes the form of a book listing. "
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 try the web, specially local council web sites.
When it comes to showing, you will need to obtain the club's schedule, this usually takes the form of a book listing:-
- Clubs general rules.
- Programme of events, shows and meetings.
- Show classes.
- The rules that the exhibits will be judged by.
For preserves the class would be under 'Domestic' and in the United kingdom the rules normally used are NFWI (National Federation of Women's Institutes).
They publish a guide 'On with the show'. This is essential reading for any exhibitor, as it may prevent your exhibit from being disqualified.
"See recipes for extra showing tips."
Once you are possession of the schedule, you can start making your exhibits. As seville marmalade makes a excellent exhibit, you would therefore make enough over the winter to last the show season, possibly until October.
Chutney is another exhibit that requires a long lead time, it should be made at least three months before. Curds and soft jams can be made quite close to the show date.
A week before the show send in your entry form, stating the classes and enclose monies.
National Federation of Women's Institutes.
Covers for jams,jellies, marmalades
The first thing is the judge looks for is the seal. This shows that the item is actually worthy of the term preserved.
Lids should always be put on freshly potted sugar preserves,
immediately each jar is filled, when hot.
The temperature of the preserve should not drop below 82°C (180°F).
This can be achieved by:
- A twist top(only)
- A pliable press-on cover(only), with a traditional jam jar
- A wax disc (covered with cellophane top, when cooled).
A twist top or plastic cover will pop when opened, if there is a true seal.
Avoid honey jars with screw tops, as the thread does not produce a good seal. The new twist tops, however, do give a seal.
A wax top, placed smooth side down, when carefully trimmed to fit the rim of the jar and the surface of the preserve, will cause an airtight
seal when cooled, and only needs a cellophane cover to protect from dust.
This should never be put on a tepid preserve as the moist air trapped may cause spoilage.
Always put cellophane cover on when completely cold.
The day before the show
The day before the show it is best to check your exhibits over, as it is less traumatic than at the show.
- Check the date and time when you are allowed to present your entries.
- Entry should be as published schedule ie. correct size jar and contents.
- Jars should be clear glass. No commercial-trade marks are allowed on jar, containment cover and base.
- If the seal is incorrect or broken, the entry is judged NAS (Not as schedule) the entry will not be judged further. That means do not remove cover to see if everything is OK.
- The exhibit should state the contents, type and date made, no fancy label or coloured covers. Align between the seams of jar.
- The exhibit should be clean (you did polish the jar? With a soft cloth dipped in a little methylated spirits). No greasy finger marks, wrap kitchen paper towel around jar and hold in place with a rubber band, At show
make sure it's removed.
- No air bubbles under wax discs.
- Check your spares. (you did make spares?).
Show day
On the day of show, pack your exhibits securely, wrap around jars with doubled over kitchen paper towel, secured with rubber band.
On arrival seek out the Shows Competition Secretary and either collect your exhibitors card, or if cards are already placed, check the whereabouts of the class you have entered.
Place your best exhibit with you card facing down. Take your time, check the other exhibits (but please, don't touch, finger marks again).
Leave the show hall at the correct time to allow the judging to commence.
Do not speak to the judges or judge's steward.
Recommended marking scheme.
For exhibits including jams, jellies, marmalade, bottled fruit, fruit syrups and squash, vinegar preserves and herbs.
Fruit curds, mincemeat and uncooked chutneys and relishes are not true preserves but are marked to the same scheme.
Each item is marked on its own merits, out of 20 marks.
| External standard | |
| Container, cover, label, appearance | 1 |
| Internal standard | |
| Colour | 5 |
| Quality | |
| Consistency, texture, quantity | 6 |
| Flavour and aroma | 8 |
