Local winners bring home the jam at this years RNA show in Brisbane
By Sonia Isaacs
THERE are some seriously talented locals among us, achieving significant success at this year’s Ekka. Two Beerwah residents, Katrina Odgers and Jan Vidler, secured top placements in their respective categories at last month’s Royal National Agricultural (RNA) Show in Brisbane.
Interestingly, this was the first time both women had decided to showcase their undeniable skills at the RNA show, fondly known as the Ekka. Katrina was “absolutely gobsmacked” when she learned she had won first prize in the ‘all other variety’ category for her Pineapple Jam. Made with locally sourced produce, Katrina said she initially found it hard to believe she had won the blue ribbon.
“I was just completely in shock at first and ran around and told everyone! I was just so tickled pink, to be honest,” she laughed. “I was in total and absolute wonderment, shock and happiness to have won. “To be recognised at such a significant event like the Ekka for my cooking was something I’d never dreamed could ever happen!” Katrina said she had loved cooking all her life. As a child visiting the Ekka with her family, she would always make a beeline for the cookery displays, which were her favourite sections.
“As a kid, I would spend hours looking at all the jams on display and just marvel at all the entries.” She said. She added that daring to enter her jams this year (she also received a highly commended award for her Rosella jam) felt like a bold move. “I couldn’t even believe I was so bold as to enter! I mean, this is the pinnacle of all our regional shows, and the calibre of cooking is next level,” she said. “In the end, I just decided to give it a go, and I’m so glad I did—there’s definitely truth in that old saying, ‘fortune favours the brave!’”
When asked about her award-winning recipe and whether it contained any ‘secret ingredients,’ Katrina insisted there was no secret at all. “I don’t believe in secret recipes,” she said. “I believe in sharing the love of cooking.”
Katrina plans to enter her scones next year. In the meantime, anyone wanting to try her award winning Pineapple Jam recipe can pick up a jar at the next QCWA Beerwah market on Saturday, September 21.
The no secret jam recipe Ingredients:
1.5 kg of peeled, cored and de-prickled pineapple (budget for 4kg of unpeeled fruit)
1/3 cup of Lemon Juice
Pinch of salt 1 teaspoon of butter or cooking oil
1/2 cup of water
1.5 kg of White Sugar
1 50g Packet of Jamsetter Instructions:
1. Preheat your oven to 100°C.
2. Wash 8 x 250g jars and their lids and place them on the bottom shelf of the oven to sterilize while you make the jam.
3. Place the 1.5kg of sugar into an oven-proof container and place it in the oven to warm.
4. After preparing the pineapple, blend 1kg of the pineapple into a pulp. Slice the remaining 500g into 5mm slices.
5. In a large saucepan, add all the pineapple, lemon juice, salt, butter/ oil, and water. Simmer for 15 minutes until the pineapple is well-cooked.
6. Increase the heat and bring the pineapple to a rapid boil.
7. Turn off the oven and remove the sugar. Mix the Jamsetter into the warmed sugar using a spoon. Add the sugar mixture to the saucepan and mix until all the sugar has dissolved, including any granules on the side of the saucepan.
8. Put on the lid. Turn off your extraction fan and avoid any drafts. The mixture should be brought to 107 degrees Celsius/correct set, as soon as possible, stirring only occasionally.
9. Once the jam has set, remove the saucepan from heat.
10. Remove the jars from the oven. Bottle the hot jam immediately into the jars and seal with the sterilized lids. Allow it to cool down and store in a cool, dry place.