Let's Make Jams and Jellies

PSU College of Ag Sciences Cooperative Extension AEE Department

PA Score Sheet - Let's Make Jams and Jellies (Year #4)

Name of Member: _________________________________Entry No.___________

Club: ___________________________________________Age:_______________

Years in 4-H: ________________________Project:_________________________

Years in Project: ______________________Today’s Date: ____________________

The purpose of the score sheet is to help you see how much you have done with the 4-H project over the past year. Healthy competition can give 4-H members the opportunity to improve skills, to share interests, and to learn the value of team play.

Member Growth/Development—to be completed by leader and/or with member, using 4-H activity report.

	Top Score	Your Score
Presented show-and-tell or demonstration on project or activity	5	________
Participated in club and county activities	5	________
Regularly attended club meetings	5	________
Updated and completed 4-H records	5	________
Works well with others	5	________
TOTAL	25	________

Project Management—may be completed by leader and member if appropriate.

	Top Score	Your Score
Member demonstrates understanding of subject matter	5	________
Project book is neat	5	________
Project book is completed	5	________
Member's work is appropriate to age and skills	5	________
Member fulfilled aims and goals of project	5	________
TOTAL	25	________

Leader's Comments:

Leader's Signature ____________________________________

Name of Member: ____________________________________ Entry No. _____________

Round Up Exhibit - Let's Make Jams and Jellies

Judge's Comments:	TOTAL FROM THIS PAGE	________
	TOTAL FROM FRONT PAGE	________
	GRAND TOTAL	________
90 - 100 - Blue Ribbon	RIBBON COLOR	________
80 - 90 - Red Ribbon
Under 80 - White Ribbon

Judge's Signature ______________________________________________

Demonstration Exhibit	Top Score	Your Score
Purpose of exhibit clearly indicated	4	________
Shows member's understanding of the subject	4	________
Information is accurate	4	________
Is neat and attractive	4	________
Examples are included	4	________
TOTAL	20	________

Food Product	Top Score	Your Score
Includes four different kinds of jams and jellies and/or products prepared in four different ways	3	________
Processed in BWC using standard vacuum-sealed canning jars	3	________
Proper headspace	3	________
Free of air bubbles and foam	3	________
Color: attractive, sparkling, characteristic of fruit from which it is made	3	________
Flavor: tasty and characteristic of fruit from which it is made	3	________
Clarity: jellies clear, free of pulp, other products free of sediment and crystals	3	________
Texture: firm but tender; other products should have tender pieces of fruit distributed throughout, and clear, slightly thickened syrup	3	________
Containers labeled accurately and completely	3	________
TOTAL	27	________

Score Sheet	Top Score	Your Score
Products are judged on a variety of characteristics	2	________
Score sheet is well organized	2	________
TOTAL	4	________