2021 Carolina Classic Fair Competitive Entries Catalog

Department P - Section 102 - Jams, Conserves, Fruit Butters and Marmalades

Container: Standard brand pint, quart, or 1/2 pint. Appearance: Jams are made from crushed fruits, usually small ones, and cooked to a smooth, jell-like consistency. Conserves are fruit mixtures of jam consistency often containing citrus. A true conserve contains nuts and raisins. Butters are made from fruits which contain a large portion of the fleshy material without seeds and skins. Marmalade contains small pieces of fruit or citrus peel evenly suspended in a transparent soft jelly. Flavor: Natural fruit flavor.

Premiums: 1st: $8 2nd: $7 3rd: $6

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Peach Pear Plum

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Apple Butter

Blackberry, Dewberry Jam Blueberry, Huckleberry Jam

Raspberry Strawberry

Cherry Conserve

Grape Jam

Marmalade Judge’s Choice - Jams, Conserves, Fruit Butters and Marmalades - $10 & Rosette Will be selected from 1st place winners of above categories.

Department P - Section 103 - Jelly

Container: Standard brand pints and half-pints sealed with a standard lid. Appearance: Natural color; transparent (clear) and sparkling; no sign of crystallization; tender, breaks with distinct cleavage, angles hold shape - should not be syrupy, sticky or tough. Flavor: Natural fruit flavor. DO NOT USE PARAFFIN.

Premiums: 1st: $8 2nd: $7 3rd: $6

0021 0022 0023 0024

Apple

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Mint

Apple - Berry Blackberry

Red Pepper

Plum

Grape

Muscadine / Scuppernong

Judge’s Choice - Jelly - $10 & Rosette Will be selected from 1st place winners of above categories. Department P - Section 104 - Reduced Sugar

Jams

Premiums: 1st: $8 2nd: $7 3rd: $6

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Peach Plum

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Apple butter Blackberry Blueberry

Strawberry

Judge’s Choice - Reduced Sugar - Jams - $10 & Rosette Will be selected from 1st place winners of above categories.

Jelly

Premiums: 1st: $8 2nd: $7 3rd: $6

0037 0038 0039

Apple

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Plum

Blackberry

Crabapple Jelly

Grape

Judge’s Choice - Reduced Sugar - Jelly - $10 & Rosette Will be selected from 1st place winners of above categories.

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