Spicy Results of the Puyallup Fair’s Jam and Jelly Contest
Puyallup, WA – Sept. 27, 2009 – This year, the “Puyallup Fair’s Best Jam and Jelly Contest” spiced up the Home Arts Department with habanero peppers. The top three winners in each division were judged on look, consistency, taste, and more.
For the jelly contest, Evon Fuerst of Renton won first place and a cash prize of $75 with “Spicy Raspberry Jelly.” Karin Brown of Tacoma won second place and $50 for “Sweet & Savory Jelly.” Coming in third place and winning $25 was Darrell Bales of Tacoma with “Blackberry Jelly.”
For the jam contest, Phil Graber of Tacoma won $75 and first place with “Kick-a-Plum Jam.” Evon Fuerst of Renton won second place and $50 with “Meyer Lemon Marmalade.” Third place and $25 went to Corine Kirscher of Auburn with “Spiced Brandy Peach.”
The first place jelly recipe is as follows:
“Spicy Raspberry Jelly”
Evon Fuerst, Renton
Ingredients:
3 ½ cups raspberry juice
½ cup habanero juice extracted with water and vinegar
7 ½ cups sugar
2 3-ounce pouches liquid pectin
Directions:
1. Place juices and sugar into a large pot on medium heat. Stir to dissolve the sugar.
2. Raise temperature to medium-high and bring mixture to a boil for one minute.
3. Add pectin. Return to a full boil, stirring constantly for one minute.
4. Skim off foam and fill hot half-pint canning jars, leaving ¼ inch of headspace.
5. Seal with a two-part lid and process in boiling water bath for five minutes.
The first place jam recipe is as follows:
“Kick-a-Plum Jam”
Phil Graber, Tacoma
Ingredients:
4 ½ cups finely chopped plums
2 finely chopped habanero peppers
7 ½ cups sugar
1 package of liquid fruit pectin
Directions:
1. Bring a boiling water canner, half-full with water, to a simmer.
2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water
over flat lids in a saucepan off of the heat. Let stand in hot water until ready to use. Drain well
before filling.
3. Cut the plums and habanero peppers and process them with a juicer. Then put the juice back
into the pulp and bring it to a boil. Simmer for five minutes.
4. Measure exact amount of sugar and stir it into the fruit in a saucepot.
5. Bring the mixture to a full boil, then stir in the pectin.
6. Return to a rolling boil for one minute, stirring constantly. Remove from heat. Skim off any
foam.
7. Ladle into prepared jars, filling to within ¼ inch of the top. Wipe off rims and place lids and
rings on.
8. Process 10 minutes in a hot water bath.
The Home Arts Department is sponsored by CORE 4.
The Puyallup Fair first started in 1900. This Pacific Northwest tradition is one of the top ten fairs in the world in attendance, and features big name entertainment, the PRCA Rodeo, rides, exhibits, food, flowers, and animals. For information about the 2010 Spring Fair in Puyallup or the Puyallup Fair, visit www.thefair.com or call the 24-hour hotline at (253) 841-5045.
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