Prize winning Rhubarb Jam & the Royal Melbourne Show 2012
It was really good to see how my baking stacked up against everyone else's. My yoyos looked a bit too rotund & rather pale in colour compared to the winners.
|The first three yoyos in the front row|
|My cat brownies!|
|My decorated cookies - the purple ones are vanilla, the green ones are lemon|
|First place is middle front row, second on the left, third on the right|
|Cupcake competion - class 225 is on the top shelf, class 224 is on the bottom left|
|Class 225 - my striped fondant cupcakes|
|First place class 225|
|Second place class 225|
|The Judge studying my rhubarb jam!|
|The jams on display after judging|
- Always fill your jam to within a millimetre or two of the top of the jar to prevent too much air getting between the top of the jam & the lid as this can cause bacteria to form on the top of the jam. Once cooled, the jam will shrink down a bit anyway.
- Tall jam jars show off your jam - so keep an eye out for nice jars through the year & collect them!
- Always clean the top of the jam jar once you've filled it with jam. Messy glass rims covered with remnants of jam look terrible. Make sure you use a very clean cloth for this & either keep that cloth solely for cleaning the tops of jam jars, or like I did - use a disposable paper towel which I moistened with hot water.
- Sparkling clean jam jars look the best so once they are all sealed, clean them with a soft cloth & a bit of window cleaner (taking care not to get the window cleaner in the jam of course!)
- Finally, it's important to know the difference between a jam & a marmalade. A marmalade is made with citrus fruits like lemons, oranges, limes & as we discovered yesterday, cumquats. A jam is made with fruits such as stone fruit & berries.