FSM 393: Blue-Ribboned Jellies Start with Food Safety

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. County fair season offers the perfect opportunity to showcase homemade jellies, but food safety remains a top priority. The National Center for Home Food Preservation recommends using tested recipes, proper processing methods, and clean jars to produce safe, high-quality jellies. Judges evaluate appearance, color, flavor, and texture. A high-quality jelly looks clear and sparkling, displays vibrant color, holds its shape when removed from the jar, and spreads easily. Watch for warning signs such as cloudiness, mold growth, off-odors, or liquid separation, which may indicate spoilage or quality defects. Always check that lids seal properly and jars show no evidence of spoilage. Following research-based recommendations ensure safe, attractive entries worthy of blue-ribbon consideration. I’m Susie Craig from Washington State University Extension. [Music] Resources National Center for Home Food Preservation. Jams and Jellies General Information. https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/types-of-jellied-products/. Accessed online 6/25/26.