Canning question--does anyone have any prize winning jam recipes?

My son wants to enter some jam into the fair. When I make and can jam, I usually make the recipes from the Better Homes Cookbook. Does someone have any recipes that have won prizes? We have grapes, raspberries, strawaberries, apples and peaches. Can any of you help my son make prizewinning jam?Canning question--does anyone have any prize winning jam recipes?
Here are a few and best of luck to your son......please let us know how he does!!!





RASPBERRY AND APPLE JAM





2 lb. cooking apples


2/3 c. water


1/2 c. lemon juice


2 lb. raspberries


4 lb. sugar





Peel and core and slice the apples. Put the apples into a saucepan with the water and lemon juice and simmer for about 10 minutes or until tender. Add the raspberries and sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.


Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.





MAPLE APPLE JAM





16 c. peeled, chopped apples


1 1/2 c. pure maple syrup


2 c. apple cider


1 tsp. cinnamon


1 tbsp. lemon juice





Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam.


Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours. Makes about 12 half pints.





STRAWBERRY-PEACH JAM





1 3/4 c. prepared fruit (about 1 pt. strawberries %26amp; 3/4 lb. ripe peaches)


4 c. sugar


1 tbsp. lemon juice


3/4 c. water


1 box powdered fruit pectin





First, prepare the fruit. Thoroughly crush about 1 pint fully ripe strawberries. Measure 1 cup into a large bowl or pan. Peel, pit and finely chop or grind about 3/4 pound fully ripe peaches. Measure 3/4 cup and combine with strawberries.


Then make the jam. Measure sugar and lemon juice, add to fruits, mix well and let stand. Mix water and powdered fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes.





There will be a few remaining crystals. Ladle quickly into glasses. Cover at once with tight lids. When jam is set, store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in the refrigerator.Canning question--does anyone have any prize winning jam recipes?
Just because something has won a prize before doesn't mean it will again. Something that won even last year can have been overshadowed by now.





I suggest you look around at local food trends, especially desserts, see what they're mixing together, what works, what's popular. Draw inspiration from that.





If I had to suggest something, I'd probably suggest a mix of quince with something else, or because nuts seem to be a constant favourite, a jam with coarsely chopped nuts in it.





Ah here's one I just thought of that might be fun, jam with peanuts, so that it's like PB%26amp;J. You could also use almonds.





You could also make strawberry or orange chocolate jam by using a regular jam recipe and tossing in a touch of cocoa powder to taste, yum. Everyone likes chocolate strawberries and chocolate oranges.





But I say mix it up, be inventive, have fun with it. Stop sticking to the same old same. Make those older winning recipes for fun, but for competition go with something with a little more flair.
This recipe has won prizes for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. 1983 First Prize





2 quarts slightly crushed strawberries


6 cups sugar


2 tablespoons lemon juice


Mix berries and sugar and cook rapidly for about 20 minutes, stirring occasionally. Add lemon juice and cook about 10 minutes longer, or until thick. Pour into sterilized jars to within 1/4 inch of the top. Put on jar lids and screw the metal bands tight. Process in a boiling-water bath for 10 minutes.