Cookery

Classes 66-77 to be on a plate and covered in a clear bag or cling film.

Class 78 to be displayed in a clear bag.

NO NUTS PLEASE. All non-nut diets welcome; please include a note next to entry, to let us know the diet you have baked for.

66Savoury flanaccompanied by ingredient list
67Cheese straws4
68Savoury scones4
69Sweet scones, plain4
70Crushed pineapple cakeFollow recipe here
71Biscuits4
72Cookies4
73A cake, or cakes, for a special dietMust be accompanied by recipe
74Victoria sandwichCooked in 18cm (7in) tins
75Shortbread (a round or 5 fingers)Not more than 20cm (8in)
76Fruit pie (pastry top and bottom)
77Chocolate brownies4
78Loaf of bread (see note above)Any type, machine or hand-made (label to state which)
A Trophy will be awarded for most points in classes 66-78

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).

Class 83: Cover curd with wax disc and seal with cellophane (no screw tops)

See our tips below to help with your jam making!

79Jam – raspberryapprox 454g (1lb)
80Jam – blackcurrant
81Jam – any other variety
82Marmalade – any variety
83Fruit curd (see note above)approx 227g (½lb) or 454g (1lb)
84Fruit jelly – any variety
85Chutney or pickle – any variety
A trophy will be awarded for most points in classes 79-85

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.

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