Archive for Downsizer For an ethical approach to consumption
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VSS
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Does anyone know..what judges look for when assesing marmalade and lemon curd?
i really want to know if it has to be in a particular type of jar, with a certain type of lid, and does the vacuum seal need to be intact?
very local show coming up and have been persueded to enter some, but have a nasty feeling the insides of the lids might not be in very good nick
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Cathryn
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Well Tim, I really haven't a clue but as our own local show is next week I could go and ask one of the judges? On the other hand there's always Mochyn who sounds like a bit of an expert.
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woodsprite
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At our show all preserves have to have a wax disc and cellophane cover, lids are frowned upon. Not sure if its the same everywhere.
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carolyn
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Went to our local show yesterday. Only a few entries there but noticed judge's remarks which were that the lids should be new ones and make sure jam / marmalade is up to the top. Don't know if that helps at all
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mochyn
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Marmalade: aprox. 1/2" between top of preserve and lid. Metal lid a la ordinary jam jar: plain if poss.
Curd: many judges prefer waxed disc & cellophane as it's a short-life product. Again fill to within 1/2" of top of the jar.
Labels should be plain white with type of preserve and date: nothing else to identify. And on straight! Needless to say the outside of the jar should be sparkling clean.
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Fee
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It's Dot, isn't it? 
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Sarah D
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What mochyn says, plus no commecial markings on the jar whatsoever. No need for a vacuum seal. Don't jeopardise yoru chances by using dodgy lids, you will be marked down for it. The preserves will be tasted. Standard 1lb jam jars are preferred, in my experience. With marmalade, a good set, even distribution of peel, regularity of size/width of peel, good colour, not too sweet. With curd, good set, consistency ofset, good colour, not too sweet, smooth texture.
Hope this helps.
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gil
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Re: Does anyone know.. | VSS wrote: | what judges look for when assesing marmalade and lemon curd?
i really want to know if it has to be in a particular type of jar, with a certain type of lid, and does the vacuum seal need to be intact?
very local show coming up and have been persueded to enter some, but have a nasty feeling the insides of the lids might not be in very good nick |
locally (FWIW, given you;re in Wales) :
Lemon curd = a small jar (i.e. about 4-6oz).
Marmalade in 12 or 16oz jars
Jars should be of plain glass
Fill jars to within a few mm of the top when jam is hot ( so leaving less space than the half inch Mochyn suggests)
Judges here go for wax disc and cellophane/elastic band for everything except chutney (metal lid acceptable).
This means you make the jams as normal with metal lids, and remove them the evening before the show, replacing with the wax and cellophane malarky.
The way to get the cellophane on nice, smooth and tight is to damp the outer surface with a sponge when applying. As it dries, it tightens up.
The wax discs are often not the right size, so I cut them to fit the neck of the jar exactly.
From bitter experience, I'd do this a couple of days before the show. Last thing the night before, or worse still, at silly o'clock on Show morning, is NOT the best time, and leads to much cursing and frayed tempers.
It also leads to being late to the showground, or other accidents. One year (some time ago), I took a hairpin bend at speed and had to brake suddenly to avoid an oncoming vehicle. The 'Savoury dip' ended up in my then partner's lap.
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vegplot
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| Fee wrote: |
It's Dot, isn't it? |
Sexist comment, pah!
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Jonnyboy
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Re: Does anyone know.. | gil wrote: |
I took a hairpin bend at speed and had to brake suddenly to avoid an oncoming vehicle. The 'Savoury dip' ended up in my then partner's lap. |
I love stories like that, You'll have to share it in detail at the next weekend get together. 
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