The berry best in conserves will be celebrated at this year’s World Jampionships, launched at Scone Palace.
The annual competition, now in its third year, sees fruit preserves sent from all over the world to an expert panel of judges.
Previously limited to strawberry, raspberry and blackcurrant, the Jampionships will now accept “international flavours” too.
Tony Heath, who runs a “cook school” from home, as well as the Apron Stage restaurant in Stanley, Perthshire, has been a Jampionship judge since the competition began.
He is hoping that entrants will use fruits from all over the world now that the field has been opened up, but admits that he’ll be enjoying smaller samples this time around.
“Last year I was on such a sugar high that my heart was pounding and I couldn’t sleep,” he said.
“I’ll have to be a bit more careful this year because my tastebuds were absolutely bamboozled too.
“When it comes down to the tasting it can be mind-boggling. The difference in quality between one jam and the next is quite amazing.
“I’ll be looking for good texture, smell and appearance, and obviously the taste not too sweet, I hope.”
As in previous years, judges are inviting entries from homemakers and artisans, experts and beginners.
There is also a new team entries category, a section for the Women’s Institute and for the estimated 22,000 members of the Scottish Women’s Rural Institute.
To mark this year’s launch, “The Jam Girl” 21-year-old Gemma McKechnie, of Perth took afternoon tea on the lawn at the palace with Baron of Ardblair Laurence Blair-Oliphant.
The Jampionships, organised by Blairgowrie and East Perthshire Tourism Association, is inspired by the soft fruit fields and berry pickers of years gone by.
Project coordinator Tracey Baxter estimates that the competition costs £5,000 to stage but could generate many thousands more for the local economy.
“It’s about more than making jam, it’s about food tourism at its quirkiest,” she said.
“It’s about bringing people to the area and, when we get them here, making sure they have a good time. We know we do that.”
Last year the judges tasted 250 jars and Jampionship organisers are hoping to double the number of entries this year by offering to donate cash to charity.
Tracey added: “We’ll give £1 to Breast Cancer Care for every jar and we’ll be fundraising throughout the competition.”
Participants are invited to send in or drop off entries to Scone Palace, Blairgowrie Cookshop, Peel Farm, Allington Manor or Ballathie House Hotel before August 16. Winners will be announced at Dundee Flower and Food Festival on September 6.