DATE: Tuesday October 24, 2023
TIME: 10:00 AM - 4:00 PM
LOCATION: Royal Ballroom
JUDGES: TBD
Competition Information
Entry Deadline: Monday September 30, 2024
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:
Please Note: Entries will be automatically disqualified:
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
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 |
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
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.
Metro is sponsoring The Royal Agricultural Winter Fair food competitions for a fifth straight year! Along with their pledge to locally sourced food, Metro is committed to finding and supporting local suppliers and manufacturers to feed Ontarians in new and exciting ways. Metro is looking for entrepreneurs who are ready or on the cusp of being ready for retail. Local food or beverage companies will have the opportunity to be assessed by Metro's Locally Sourced Program and invited to a Metro Buyer's meeting, with the potential to receive business coaching and finalize their product for distribution in Metro stores in Ontario!
We look forward to crowning this year's Royal Champions!
801A - Exhibitors who engage in jam and jelly production as a pastime with no intention of making thier product avalaible for sale.
Classes:
1. | Strawberry Jam or Preserve - No Inclusions |
2. | Strawberry Jam or Preserve - With Inclusions Itemize fruit(s) used |
3. | Raspberry Jam or Preserve - No Inclusions |
4. | Raspberry Jam or Preserve - With Inclusions Itemize fruit(s) used |
5. | Blueberry Jam or Preserve - No Inclusions |
6. | Blueberry Jam or Preserve - With Inclusions Itemize fruit(s) used |
7. | Fruit Jam Other Single or Mixed, Tree Fruit and/or Berries. Itemize fruit(s) used |
8. | Fruit Jam or Preserve made with No Refined Sugar Single or Mixed, Tree Fruit and/or Berries. Natural Sweeteners ONLY. Itemize fruit(s) and sweetner used. |
9. | Single or Mixed Fruit Conserve or Preserve Itemize fruit(s)/nut(s) used. Please specify whether entry is a Conserve or Preserve. |
10. | Fruit Jelly Single or Mixed Tree/Vine Fruit/Berry Itemize fruit used |
11. | Savory Jam or Jelly (i.e. herb, pepper, etc) Itemize fruit(s) or vegetable(s) used |
12. | Marmalade (single or multiple fruit) Itemize fruit(s) used |
13. | Spirited Jelly Any jelly made with wine, liquor or liqueur |
14. | Heritage Jam Recipe is to be from a historical source, historical is defined as from 1967 or earlier. All rules and regulations for the Jams & Jellies Competition will apply, such as modern health and safety guidelines. Wax seals should not be used under any circumstances and entries will be disqualified. |
15. | Youth - Single or Mixed Fruit Jam Itemize fruit(s) used |
16. | Youth - Single or Mixed Fruit Jelly Itemize fruit(s) used |
801P - Exhibitors who engage in jam and jelly production with the intention of selling thier product, or as part of a paid occupation rather than a pastime.
Classes:
1. | Strawberry Jam or Preserve - No Inclusions |
2. | Strawberry Jam or Preserve - With Inclusions Itemize fruit(s) used |
3. | Raspberry Jam or Preserve - No Inclusions |
4. | Raspberry Jam or Preserve - With Inclusions Itemize fruit(s) used |
5. | Blueberry Jam or Preserve - No Inclusions |
6. | Blueberry Jam or Preserve - With Inclusions Itemize fruit(s) used |
7. | Fruit Jam - Other Single or Mixed, Tree Fruit and/or Berries. Itemize fruit(s) used |
8. | Fruit Jam or Preserve made with No Refined Sugar Single or Mixed, Tree Fruit and/or Berries. Natural Sweeteners ONLY. Itemize fruit(s) and sweetner used. |
9. | Single or Mixed Fruit Conserve or Preserve Itemize fruit(s)/nut(s) used. Please specify whether entry is a Conserve or Preserve. |
10. | Fruit Jelly Single or Mixed Tree/Vine Fruit/Berry Itemize fruit(s) used |
11. | Savory Jam or Jelly (i.e. herb, pepper, etc.) Itemize fruit(s) or vegetables(s) used |
12. | Marmalade (single or multiple fruit) Itemize fruit(s) used |
13. | Spirited Jelly Any jelly made with wine, liquor or liqueur |
14. | Heritage Jam Recipe is to be from a historical source. Historical is defined as from 1967 or earlier. All rules and regulations for the Jams & Jellies Competition will apply, such as modern health and safety guidelines. Wax seals should not be used under any circumstances and entries will be disqualified. |
Premier Jam / Jelly Exhibitor - Amateur One winner will be selected from the Amateur Section, whose entries earned the highest cumulative number of points based on the Point Scale above. It is not necessary to compete in all classes. Youth Classes do not accumulate points towards the Premier Jams/Jelly Exhibitor Award. Tie-breaker: In case of a tie, the person with the most firsts or seconds, etc. will be the Premier Jams / Jelly Exhibitor. Prize Money: $150 | Premier Jam / Jelly Exhibitor - Professional One winner will be selected from the Professional Section, whose entries earned the highest cumulative number of points based on the Point Scale above. It is not necessary to compete in all classes. Youth Classes do not accumulate points towards the Premier Jams/Jelly Exhibitor Award. Tie-breaker: In case of a tie, the person with the most firsts or seconds, etc. will be the Premier Jams / Jelly Exhibitor. Prize Money: $150 |
Judges' Choice Jam and Jelly Award One winner will be selected among all Jams / Jelly entries (both Amateur and Professional) by the competition judges. Selection is based on the specific jam or jelly's quality, taste, apperance, as well as the reciepe's creativity and uniqueness - those elements that, in the judge's view, create a Jam and Jelly "Best Of Show". Prize Money: $50 |
If you have any questions or comments that you would like to share with us, please feel free to reach out to us directly, or fill out the form on our contact page.