Stephanie Ingall and Christine Hood of Jamworks celebrate their gold medal win.
Stephanie Ingall and Christine Hood of Jamworks celebrate their gold medal win. DEIRDRE SMITH

Jamworks wins gold

THE berries and chillies in Jamworks jams and sauces are so local that co-owner Stephanie Ingall knows all the farmers who grew it. Not only that, she went to school with most of them.

Fellow owner, Christine Hood is a qualified chef and she loves the produce too. Even if it's a bit small or misshapen for table fruit, 'we get it in fantastic condition and the flavours are there'.

The pairs talents have led to them winning a gold medal for their strawberry, ginger & rose jam and a bronze medal for their Red Hot chilli relish at the recent 2019 Australian Food Awards held in Hobart.

"We have people tell us how good they think our products are,” said Stephanie.

"It's nice to have it recognised by experts to prove that our customers are right.”

Stephanie and Christine bought the business from Stephanie's parents, four years ago and while the award-winnning jam was one of the recipes that came with the business, Stephanie said they weren't sure if they were going to keep it.

"There are so many combinations, how can you have so many and still make top products.” she said.

"But customers fell in love with it,” she said.

"We decided it's got to stay.”

She says the secret is the rosewater, which gives it a 'turkish delight aftertaste'.

And so locally-minded are the pair, they have a friend working on distilling rosewater so as to make the jam a 100 per cent Stanthorpe product.

The jam is usually available for tasting, along with other distinctive jams such as the Peach and Chardonnay from their "Boozy' range.

The prize-winning chill sauce also had a companion mild version but while that got the chop, the Extra Hot version survived.

"Either you like chilli or you don't,” said Stephanie.

The secret to the prize is 'balanced tomato with a bit of chilli'.

Jamworks Gourmet Foods started as a small market stall in the late 80s but moved to their purpose-built facility in Glen Aplin in 2016. A shop and licensed cafe are also on site.

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