Ontario Raspberry Jam vs the World

Okay, so these two little jars will soon be on their way to Scotland, nestled in a protective shell of bubble wrap and cardboard, to try their luck against all comers at the first annual World Jampionships in Blairgowrie, East Perthshire.

I thought for some time about what kind of raspberry jam might be judged best in the world. Some prefer seedless, but I generally make it with the seeds in, which helps it set (I didn't want to add extra pectin). Besides, I personally like crunching the tiny seeds with my front teeth.

I thought of adding other flavours, but I noticed the judging criteria don't include "originality", so I thought I'd go for a straight-up raspberry jam. The ratio is about four parts fruit to three of sugar, which is good and sweet, but not quite Christine Ferber intensity. I did my best to nail the set, using a thermometer to check it had reached 220°F (which I wouldn't normally do). But what else could possibly make it better than all other raspberry jams?

I finally decided the best jam would have to come from the very best-tasting berries, so it would come down to terroir in the end. I used about three-quarters red raspberries from Bizjak Farms in Niagara via the Leslieville Farmer's Market, and about one-quarter mixed red and black raspberries picked at my community garden. After some consideration, I included some overripe black raspberries that had aged and slightly dried on the bushes; they're dense and seedy, but they have a really intense flavour.

As soon as I have a chance to download the registration form and acquire the requisite £5, I'll be sending the little jars (well polished, mind you!) off on their mission.

You go, Ontario!