Jams

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

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

Presentation 

The Jar  (2 marks)

• Jams should be potted into small jars no bigger than 1lb/500gr.
  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.

• 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 jam, and if used first time around to seal a vinegar preserve, it might taint the aroma of the jam.
  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.

Appearance

Colour & Quantity  (5 marks)

The jam 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.

• The jam should have a bright and even natural colour, close to the characteristic colour of original fruit(s). 

• The jam should be translucent and not “muddy” looking. Free from separation into layers, sediment, cloudiness or crystals, air bubbles or foam
  Jams should have a bright colour if the sugar has been warmed in a low oven before adding it at the final stages of cooking.
  A dark, dull colour is often caused by over-boiling the jam to a set. The longer the boil after the sugar has been added, the darker the colour and the fruit flavour may be compromised. Jams made with Jam Sugar (with added pectin) often produce jams with unnaturally bright colours, for example, Strawberry jam.

Quality

Consistency & Texture  (6 marks)

The consistency and texture of the jam is tested by using a spoon. The jam should be gelled (set), smooth, thick and uniform throughout. It should not be too stiff, runny, gummy or syrupy but have a spreadable consistency.

• If the jam has a pouring consistency, perhaps it was not boiled enough after adding the sugar and failed to set.

• A stiff consistency is often due to over- boiling the jam.

• A syrupy consistency can be caused by using over-ripe fruit.

• To make the best jam use just-ripe fruit. Riper fruit decline in pectin content.

• Jams made from stone or soft fruit with skins should be tender, not chewy. These fruit should be cooked gently in water to soften their skins before the sugar is added.

Taste 

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 jam 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.

Choosing winners

Towards the end of judging, the judge always return to the best jars, to check that they are applying the standards consistently and being fair to all entrants.