Jams and Jellies Competition


2023 JAMS & JELLIES COMPETITION

PRESENTED BY


DATE: Tuesday October 24, 2023

TIME: 10:00 AM - 4:00 PM

LOCATION: Royal Ballroom

JUDGES: TBD


Competition Information

Entry Deadline: Friday September 29, 2023

Entry Fees: $6.00 per entry

Exhibit Arrival Time: Tuesday October 17, 2023 to Sunday October 22, 2023. Office hours are 9:00 AM - 4:00 PM, except Saturday and Sunday 10:00 AM - 3:00 PM.


RULES AND REGULATIONS:

  1. Only one entry per exhibitor in Classes 1, 3 and 5 will be allowed in the appropriate section. Multiple entries will
    be allowed in classes 2, 4 and 6 - 10 by one exhibitor, providing the main ingredients in each entry differ. Please select the class that is most suitable for your entry.
  2. Entries must be made via AssistExpo, RAWF’s online entry system. After the entry closing date, the RAWF will
    send the exhibitor a confirmation letter outlining their entries as well as labels for their products. These labels will contain the Section #, class #, and ID# for each entry. Please match your entries with the labels and place these labels on the bottom of the appropriate jars.
  3. The exhibitor must send two (2) jars of Jam/Jelly for each entry. Exhibits must be packed in 125 mL, 236 mL or 250mL mason jars, with a 1/4 inch (0.5 cm) head space and a two-piece metal lid with a secure vacuum seal. Sealed lids curve downwards and do not move when pressed in the centre. Wax seals should not be used under any circumstances and entries will be disqualified.
  4. All entries must be labeled clearly with the list of fruits, nuts, spices, or vegetables used. (Labels are not considered in the judging process). Due to the potential for allergic reactions, all products, which include nuts, must be labeled with the nut(s) used.
  5. For Class 14 – Heritage Jams: Complete recipes must accompany entries. If the original source is a historical cookbook or magazine, please provide a full citation, if possible. If the original source is unknown, please provide as much information as possible. If the original source is a family recipe, this must be stated
  6. Exhibits must be delivered to: Royal Agricultural Winter Fair, Show Office
    Door #33, Manitoba Drive, Exhibition Place
    Toronto, ON M6K 3C3
    Telephone: (416)-263-3418
  7. ALL exhibits whether shipped (prepaid) or delivered in person must arrive at the RAWF between the drop off days listed above. Please ensure you provide your courier with the office hours above when scheduling your shipment. To avoid breakage, exhibitors are requested to pack exhibits with padding. If you are hand delivering your entries, please call ahead to ensure staff is present. Please ensure your name, exhibitor number and address are on the outside of your shipping box.
  8. All exhibits become the property of the RAWF and will not be returned.
  9. The judges reserve the right to withhold prizes from any entries deemed unworthy.
  10. The decisions of the judges are final.

Please Note: Entries will be automatically disqualified:

  • if fruit(s), nut(s) and/or vegetable(s) used are not listed on the label
  • if they are received with visible exhibitor names or decorative labels
  • if a secure vacuum seal is not readily apparent (all entries are tested for seals prior to judging).
  • if the wrong type of jar or jar size or closure is used
  • if the caps, lids or screw bands appear to be rusty
  • if any evidence of mould or yeast growth is apparent
  • if entries are received without proper exhibitor, section and class identification
  • Wax seals should not be used under any circumstances

In order to set exhibitors up for success, The Royal recommends that they visit Bernardin's How To Guide online: http://www.bernardin.ca/en/beforeyougetstarted.htm


Prize Money and Points


Ribbons to 5th.
*No points awarded to classes 15 & 16
Only an Exhibitor's best result in a class that allows for multiple entries is used in the Premier Exhibitor calculation.

PLACE
1st
2nd
3rd
4th
5th
PRIZE MONEY
$50
$40
$30
-
-
POINTS
25
15
10
5
3

      Descriptions


      JAM: Made from crushed or chopped fruit; mounds on a spoon but does not hold its shape when cut, is not as firm as jelly;
      spreads smoothly

      JELLY: Made from fruit/vegetable juices or wine in combination with acids; is clear, somewhat translucent; quivers when touched; retains an angle when cut with a spoon but is tender, spreadable; has a pleasing mouthfeel and good flavour representative of the juices used

      NO REFINED SUGAR: Made with concentrated fruit mixtures, fruit juice concentrates, honey, maple syrup, or blue agave

      PRESERVES: Contains small uniformly-sized pieces or whole fruits in a clear softly gelled medium; fruit is tender and plump, is similar to jam except fruit pieces are larger, and overall appearance is more irregular and translucent; generally softer set than jam

      CONSERVES: Made with fruit combinations; may contain nuts, raisins, coconut, etc.; may be sweet or savory; similar to jam in appearance and consistency but may be more soft set


      Judging Criteria


      Classes 1-13, 15-16
      Class 14, Heritage Jam/Jelly
      Visual Appeal*
      10
      10
      Aroma
      20
      20
      Texture
      25
      25
      Flavour
      30
      30
      Originality
      15
      -
      TOTAL
      100
      85

      *Head space is not included in visual appeal but points will be deducted for incorrect head space as per rule # 3.


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