Guidelines on Drinks and Preserves

Preserves are marked based on how they look, i.e. choice of container, cover, label and appearance, and on quality of the preserve itself, based on colour, clarity, flavour, consistency, texture of fruit, and aroma.

 

Chutneys should be exhibited in plain glass jars with vinegar resistant lids e.g., plastic lined metal or plastic (cellophane tops should not be used as the vinegar will evaporate during storage and the chutney may become mouldy or dry out).

• There should be no air bubbles or scum within the contents.

• For jellies, the brighter the colour the better, and clarity is also essential. 
• For marmalades, the jelly part should be clear and the peel well cooked and evenly distributed. To achieve even distribution, allow the mixture to cool slightly before filling the jars, otherwise fruit may rise to the surface. 
• Do not use jars and lids with commercial markings or patterns as your entry will be marked down. All lids should be in clean and good condition or brand new. 
• Labels should be straight and indicate the type of preserve and full date of making. 
• Fill a jar as full as possible, which is normally to within 3mm to 4mm of the rim.