Contestants in the annual jam and jelly competition brought recipes sweet enough for any pantry to the Washington State Fair on Sept. 19. Judges chose the top three entries in each division based on appearance, consistency and taste. The Fair was held Sept. 5-21.

In the jam contest, first prize and a premium of $75 were awarded to Kathy Elliott of Puyallup for her reduced sugar raspberry jam. Mary Brown of Port Orchard nabbed second place and $50 with her deliciously sweet strawberry peach raspberry jam. The third place ribbon and $25 went to Caren Fisher of Renton for her pear raspberry jam.

Out of all the entries in the Jelly contest, Barbara Gates of Steilacoom was awarded first prize for her red raspberry jelly. The currant jelly, made by Mary Brown of Port Orchard, took home second place and $50. Third place and $25 went to Yvonne Powers of Puyallup for her delicious red pepper / garlic jelly.

The blue ribbon recipes in each contest are as follows.

• Reduced Sugar Raspberry Jam

Kathy Elliot, Puyallup

Ingredients:

5 cups raspberries, crushed

3 tablespoons low-sugar pectin

1 tablespoon margarine

5 cups sugar

Directions:

Put raspberries in pan with pectin and margarine.

Bring to a rolling boil.

Add sugar.

Return to rolling boil and boil for one minute.

Remove from heat and put in sterile jars.

Wipe top of jar, place lid and ring on.

Process in water bath for 10 minutes.

• Red Raspberry Jelly

Barbara Gates, Steilacoom

Ingredients:

5 pint raspberries, crushed

4 cups raspberry juice

5 ½ cups sugar

1 box Sure-Jell pectin

6 sterilized 8 oz. jars, rings and caps

Directions:

1. Place five pints of crushed berries in jelly bag to drip.

2. Put four cups of juice in a six-cup saucepan.

3. Measure sugar in a bowl.

4. Stir one box of pectin into juice.

5. Bring mixture to a rolling boil, stirring constantly.

6. Stir sugar in quickly. Return to full rolling boil and boil for exactly one minute, stirring constantly.

7. Remove from heat.

8. Ladle into hot jars, leaving ¼ inch head space. Cover with two-piece lids and place in canner.

9. Boil for five minutes.