Jelly

One jar required.

Judging criteria, advice and cooking tips for jelly
(20 points)

With grateful thanks to Vivien Lloyd www.vivienlloyd.com/how-to-judge-jam/1797/ and our very own Barbara Owen.

The Jar (2 marks)

Jellies should be potted into small jars no bigger than ½lb/225gr. The best way to achieve this is to fill the jar to the brim. As the jam cools and sets, it shrinks slightly, creating a small gap and an airtight seal between the surface of the jar and the underside of the lid.
Straight-sided jars tend not to trap air bubbles.
The jar should be clear, with a new twist top lid or waxed disc and cellophane cover. If the jar is sealed correctly, it will pop when opened.
A recycled lid might not seal the jelly, and if used first time around to seal a vinegar preserve, it might taint the aroma of the jelly.
The way the jars are filled, sealed and stored affects the keeping qualities. If the jars or lids are dirty, or the jars are not full or sealed when the jam drops below 82C (180F) mould may develop.
No propriety names to appear on jars, tops or labels.
Jars look more attractive if they are sparkling clean. No cracks, chips or rust on jar.
Label the jar with the name of the jam and the date made.
Adding frills, paper covers, ribbons and gingham should not gain extra marks but it does make an attractive display.

Colour & Quantity (5 marks)

The colour should be exceptionally bright, clear, usually sparkling, transparent or translucent (depending on fruit juice). A small torch can be used to check the clarity.
The jelly should have natural colouring, close to characteristic colour of original juice.
The jelly should be even throughout, without scum, sediment, cloudiness, pulp or crystals, air bubbles or haze, and the jar full, to within quarter ¼ inch/6mm from the top.
Jellies should have a bright colour if the sugar has been warmed in a low oven before adding it at the final stages of cooking.
Insipid coloured quince, gooseberry and apple juices will have their final colours enhanced if the sugar is added cold.
Pepper jellies will be a little cloudier or have a slight amount of pulp that should be suspended throughout the jar.

Consistency & Texture (6 marks)

A small sharp knife is used to remove a portion of the jelly to check the consistency and texture.
The consistency should be firm enough to hold shape, but tender (quivers).
Entire jar contents should stay together and not break apart when jar is inverted.
The jelly should be gelled, not stiff, sticky, gummy or syrupy.
If herbs have been added to the jelly they should be evenly distributed and cooked, not raw.
Savoury jellies are expected to be slightly firmer than sweet ones.
If over-ripe fruit has been used, or if the juice for the jelly has too much water in it, the consistency will not be correct.

Flavour and Aroma (7 marks)

As soon as the jar is opened, the judge smells it to check the aroma. The jam should have a fruity aroma, devoid of taint or mustiness.
The jelly should have a well-blended, true and full fruit flavour.
Aromas are often spoilt by re-cycled lids, especially lids previously used for vinegar preserves.