Entering Preserves in divisions 5 and 8:
It is essential that whatever the preserve entered it should be in a non-commercial jar with a new lid. The lid should have been put on the jar immediately after filling, when the preserve is very hot as at this stage the lids will seal. The judge will know when she opens the jar if it has not been sealed properly and an unsealed item will be marked NA (not acceptable).
The jar should be clean and shiny and labelled with the contents and date made.
• Jam: the jar should be filled right to the top to allow for shrinkage. It should be ‘jellified' consistence, not sticky or loose with liquid or syrup and it should taste good!
• Marmalade: the most important step in marmalade making is ensuring that the fruit peel is tender and uniformly cut. Again it should have a good set and taste good.
• Fruit jelly: jellies should look bright in colour and be beautifully clear. As with jam and marmalade it is important to fill the jar to the brim and seal immediately.
• Lemon Curd: this is not a true preserve and therefore it is covered with a ‘breathable' top (a wax disc and a cellophane top) The label must show date made and it should always be stored in a refrigerator and consumed within 4 weeks.
• Chutney: will benefit from being matured for 2-3 months before showing, but must have been made at least 6 weeks in advance. Jar should be filled to 12mm from the top.