A handcrafted organic berry jam has taken the top spot among 700 entries from 85 manufacturers at the second annual South African Preserve Championships, presented by Agri-Expo, South Africa’s oldest agricultural society.
Hemelhuijs Hedgerow Berry Jam was named the 2026 South African Preserve Product of the Year on Thursday, 27 August, at Eensgezind in Durbanville.
A panel of 61 judges evaluated the entries through a rigorous blind-tasting process. Ultimately, 113 products from 43 manufacturers were recognized as South African Champions in their respective classes, with 13 category winners emerging as the best in their fields.
“To be named the national Product of the Year in a competition of this calibre is a remarkable achievement, particularly in a market where consumers have such a wide choice of quality products,” said chief judge Susina Jooste, food expert and training specialist.
“Hemelhuijs Hedgerow Berry Jam is exceptional on every sensory level—from its appearance and colour to its deep red berry taste and flavours, rounded mouthfeel, ideal syrup-to-fruit ratio and well-balanced sweet-acidic profile. It is also a versatile product that can be enjoyed as a traditional jam or used to enhance meat dishes and sauces.”
Tradition and craftsmanship
Founded in 2009, Hemelhuijs is a Cape Town inner-city café where South African heritage blends with global culinary influences. For Chef Patron Jacques Erasmus, the national award marks an important milestone.
“Our preserves are made from organic fruit carefully picked at our Jonkmanshof farm in Montagu, where we grow seasonal fruit as part of our commitment to sustainability,” he said.
“Each jar holds a piece of our story—made from family recipes, free from additives and artificial flavours. Handcrafted in small batches using traditional copper jam pans, we focus on single-cultivar preserves to highlight the distinct character of each fruit. These aren’t just jars of jam, but bottles of memory and tradition.”
A platform for preserves
According to Breyton Milford, General Manager of Agri-Expo, the competition was launched in 2025 to spotlight the art of preserving, recognize top-quality products, and boost economic development.
“The significant increase in entries clearly shows that there is a need in the industry for this kind of platform,” said Milford. “The results highlight an innovative sector and healthy competition, from established brands to smaller and emerging producers.”
Milford thanked gold partners The Consol Shop (an Ardagh Glass Packaging Company), ClemenGold, and Hollard, alongside bronze partner Ecowize and the SA Olive association for their backing.
Thirteen category winners announced
- Atchar: Miami – Mango Atchar in Vegetable Oil Garlic
- Chutney: Peppadew International – Woolworths Dhania Chutney
- Curd: Lessing Konfyte & Bakkery – Passionfruit Curd
- Fruit in Syrup: Elana’s Preserves – Peach Halves in Syrup
- Jam: Hemelhuijs – Hedgerow Berry Jam (Product of the Year)
- Jellies: PITTIG – Sweet Chilli Jelly
- Marmalade: Hemelhuijs – Kumquat Conserve
- Olives: Darling Olives – Marinated Olives
- Pesto: Pesto Princess – Basil & Chilli Pesto
- Pickled Fruit: Lessing Konfyte & Bakkery – Curry Peaches
- Pickled Vegetables: Miami – Sweet & Tangy Cherry Peppers
- Relish: Creative Cuisine Pantry – Tomato & Onion Relish
- Vegetables in Sauce: Ko-Ria Products – Three Bean Salad
As South Africa’s culinary scene continues to honor artisan craftsmanship, the success of small-batch producers highlights a growing consumer desire for authenticity, farm-to-jar transparency, and heritage methods. These championship-winning preserves serve as a delicious celebration of local soil and the timeless art of food preservation.
