Jams and Jellies Competition


2024 JAMS & JELLIES COMPETITION

DATE: Tuesday October 22, 2024

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 15, 2024 to Sunday October 20, 2024. Office hours are 9:00 AM - 6:00 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.


      GET READY TO GROW!

      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!


      Amateur Jams & Jellies

      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


      Professional Jams & Jellies

      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.


      Specials


      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