Classes 65-75 to be on a plate and covered in a clear bag or cling film.
Class 75 to be in a suitable oven-to-table container and covered with cling film or a clear bag.
Classes 76-77 to be displayed in a clear bag.
NO NUTS OR BANANAS PLEASE.
(No bananas due to judge’s allergy; thank you for understanding)
All other diets welcome; please include a note next to entry where applicable, to let the judge know the diet you have baked for.
| 65 | Cheese straws | 4 |
| 66 | Savoury scones | 4 |
| 67 | Sweet scones, plain | 4 |
| 68 | Lemon Drizzle | Follow recipe |
| 69 | Biscuits | 4 |
| 70 | Cookies | 4 |
| 71 | A cake, or cakes, for a special diet | Must be accompanied by recipe |
| 72 | Victoria sandwich | Cooked in 18cm (7in) tins Jam only, caster sugar top |
| 73 | Fruit cake | Not iced |
| 74 | Chocolate brownies | 4 |
| 75 | Fruit crumble | Not more than 20cm (8in) |
| 76 | Decorative bread | Any bread, decorated, max size 30x20cm. Judged for bake and decoration |
| 77 | Loaf of bread | Any type, machine or hand-made (label to state which) |
Preserves
All preserves to be in plain glass jars with new metal lid or cellophane tops, labelled and dated – no proprietary name to be showing. Fill jar to the very top before sealing (see Tip 1 below).
Classes 81-84 to be labelled with main ingredients/flavour.
See our tips below to help with your jam making!
| 78 | Jam – raspberry | approx 454g (1lb) |
| 79 | Jam – blackcurrant | |
| 80 | Jam – any other variety | |
| 81 | Marmalade – any variety | |
| 82 | Fruit jelly – any variety | approx 227g (½lb) or 454g (1lb) |
| 83 | Chutney or pickle – any variety | |
| 84 | Sauerkraut or kimchi | Max 500ml jar |
HOW TO MAKE GREAT JAM
TIP 1 : Oxygen brings contamination. Do not re-use lids and be sure to seal your jars immediately. Fill jars close to the brim, because as it cools down the jam retracts, which is what pulls the lid in and creates the seal.
TIP 2: think about the sugar content and acidity of your fruit. Also climactic conditions: wet strawberries will need to be cooked for longer to get them to the state where they are going to gel.
TIP 3: If you want to use less sugar, you do need to use pectin. It’s a natural product, but you could also use pectin-rich fruits, such as apple or lemon. Marry up low-pectin and high-pectin fruits; blackberry and apple, or strawberry and gooseberry.