Descriptions of Different Fruit Spreads
JELLY: Holds it shape, but quivers like jello.
Tender, cuts easily
and holds a sharp edge. Translucent and free from crystals.
Made from the juice of fruit.
JAM:
Made from crushed fruit. Smooth, no separation of fruit
and juice. Spreadable but not runny.
PRESERVES: Tender
but firm whole, small fruits, or uniform
pieces of larger fruits in clear, thick syrup.
CONSERVES: Mixture
of tender but firm small fruits or uniform
pieces of larger fruits in to which chopped nuts and (optional) raisins
have been added.
MARMALADE: Small,
thin, uniform pieces, in clear thick jelly like
syrup. Usually citrus but other fruits can be used, but must be blended
with the citrus or it just becomes another fruit jam.
ALL: Color
is characteristic of the fruit. Clear not discolored from over
cooking. Aroma and flavor are characteristic of the fruit without
excessive sweetness or over cooked flavor.
SPECIAL INFORMATION:
The condition of the container is of
special importance. It must be a standard canning (mason) jar made
for canning. Packers such as mayonnaise, peanut butter or other
products intended for one way service are not acceptable for fair
entry competition. Ring Bands must be clean, free from rust and
loose on the jar. Lids must be sealed and the use of paraffin is not
acceptable. Most of all if you are not willing to read the rules in
your premium book and follow these simple suggestions,
please don't blame the judge for you poor placement.
| Botulism | FAQ's | Fruit Spread Description | |||||||||
| Joe's Favorites | Judging Rules - Danish | Judging Rules - General Scoring | |||||||||
| Judges Score Cards | Links | Secrets of Jams and Jellies | Temp. Guide | |||||||||
| Botulismo | Consevar Albaricoques, los Melocotones, y las Ciruel |
Updated: 04/13/2000