Scottish and UK winner at the World Jampionship - Dienie Stewart of Broughty Ferry
A search for the world’s best raspberry jam maker attracted around 100 entries and a winner all the way from Canada - the well known blue grass singer and songwriter Trisha Gagnon.
Date:
Tue, 06 Sep 2011
Source:
Dundee Flower and Food Festival
A search for the world’s best raspberry jam maker attracted around 100 entries and a winner all the way from Canada - the well known blue grass singer and songwriter Trisha Gagnon.
British Columbia-based Trisha makes raspberry jam on her own farm, and even sells it seasonally during breaks in hugely popular performances with her award winning band John Reischman and The Jaybirds.
Trisha said from Canada that she was “truly honoured”, and had been wearing a great big smile since hearing the news.
“I am aware of the wonderful berries grown in Scotland and the many talented artisans of jam making that entered the contest.
“The aroma of blackberries heated by the sun, and sticky, juicy sweet berries, is a very fond memory. My grandmother would also put a pot of berries on the woodstove to stew and we would have them on pancakes. Berry picking and eating the rewards has been well ingrained in me.
“When I got married twenty seven years ago, I started to become interested in organic gardening. For the last twenty four years my husband Eddy and I have been living in a little farmhouse in the beautiful Fraser River Valley, B.C.
“This is an incredibly fertile environment for berries of all kinds to thrive. So I planted raspberries, taught myself how to make jam, and have loved every aspect of jam making ever since” she said.
The judging also revealed the Scottish and UK winner as 63 year old Dienie Stewart, of Broughty Ferry, who said that she was “absolutely ecstatic”.
Dutch born Dienie said that when she first came to Scotland she couldn’t even cook, but now has a real interest.
“I started collecting cookery books and making things for my two boys in the early 1970’s, and it all grew from there.
“I’m a great believer in using fresh local produce, and I love making jams and chutneys. Our Scottish berries are wonderful, and some of my first jam was made in Blairgowrie.”
Dienie’s culinary efforts have already raised £1500 for the amalgamated churches of New Kirk and St Aidan’s.
The World Jampionships were launched by Blairgowrie and East Perthshire Tourist Association’s (BEPTA) Love to Eat - Food Heritage Project.
As a result, carefully packed jars of lovingly created jam were sent in from all over the UK, as well as South Africa, Holland, Canada and France.
The winners of various categories were announced at the Dundee Flower and Food Festival(September 2-4).
Well known chef Jacqueline O’Donnell, of the acclaimed Sisters restaurants in Glasgow, who launched the competition in June, said that Trisha had been a very worthy winner.
“There was an incredible response, and the judges had a very difficult job in deciding between some fantastic jams from home and abroad” said Jacqueline.
“Love To Eat” Project Co-ordinator Tracey Baxter said that the competition had helped to highlight the fantastic soft fruit grown around Blairgowrie and East Perthshire. She said that a really touching entry had come from a former local man now living in Canada, 77 year old Graeme McLachlan.
Graeme, who was a pupil at Blairgowrie High School, sent a letter along with his entry. “I did my share of berry picking and tattie lifting, but I still think of the wonderful times I had with all the great people I knew” he said.
One of the competition organisers, Kay McClement, said that interest had been amazing. She said that Trisha’s entry, called Jam’n Music had been “just perfect” in its colour, texture and taste.
“We are already thinking about next year’s competition, and possibly even introducing different flavours and other fruit preserves” she said.
The judging panel comprised Lady Claire Macdonald of Kinloch Lodge hotel, Shirley Wallace (SWRI), Lynn Smith (Blairgowrie High School, Willie Macleod (Scottish Preserves) and Tony Heath (Tony Heath Cook School).
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