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The 9th Annual Downtown Home & Garden
Jam Contest & Public Tasting
We held our 9th Annual Jam Contest and Public Tasting
on Saturday, October 6, featuring 59 different locally-made jams, jellies, and preserves, the
largest number in the contest’s history. From 10:00 a.m. to 1:00 p.m., nearly 300 ballots
were cast as Ann Arbor residents lined up in the store to taste the assorted spreads on
toasted Zingerman’s Bakehouse bread. With all the votes tallied, the winners are:
1st place – Kim Bayer, "Rose-Red Raspberry Freezer Jam"
2nd place – Karen Gardstrom, "Amber Raspberry-Apple Preserve"
3rd place – Mike Bosio,
"Before I Lost My Organic Strawberry Patch in the Divorce Jam"
The winners received: 1st prize – a 12" solid maple-wood bowl; 2nd prize – a stainless-steel
Foley Food Mill; 3rd prize – a copy of "Keeping The Harvest," by Nancy Chioffi and Gretchen Mead.
The winning recipe is available at the store, and included below. The Annual Jam Contest & Public
Tasting takes place every year on the first Saturday in October.
Rose-Red Raspberry (Freezer) Jam
printer-friendly version
by Kim Bayer
3 C. crushed, just-picked raspberries (I used Makielski's)
5 1/4 C. sugar
3/4 C. water
1 pkg. Ball Fruit-Jell Pectin
1 rose-geranium leaf
(I use the Velvet Rose variety from Renaissance Herb Farm)
Crush the berries, a single layer at a time. Add sugar, and stir to mix thoroughly. Let stand at least 10 minutes (to dissolve the sugar).
Combine water and pectin in a small pan and bring to a boil. Boil hard for 1 minute, stirring constantly. Add pectin to fruit and sugar. Stir for 3 minutes.
Spoon jam into sterilized jars, up to about 2" from the top. Put in one clean, dry geranium leaf. Continue to fill the jar with jam, leaving 1/2" of headspace. Screw on sterilized lid.
Let jam sit out on counter until set, up to 24 hours. Then, refrigerate or freeze. It can be eaten any time, but wait a few days for the rose flavor to develop.
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