Killam & Bassette Farmstead's apple pie jam was named the Food Product of the Year by the Connecticut Specialty Food Association (CSFA) at its 13th annual product awards competition where 199 specialty food items from Connecticut-based manufacturers were entered in 36 categories.

Not only did Killam & Bassette win product of the year and first place for best Connecticut jam, but their carrot cake jam took second place in the same category. Their farm-produced sugar-free zucchini relish, first place and zucchini relish, second place, respectively for Best CT Relish; strawberry jam, second place for Best CT Grown; bread & butter pickles, second place, Best CT vegetable. 

Congratulations to all the winners for 2014. Here are (delicious-sounding) results in the following categories:

Wine Product of the Year: Hopkins Vineyard, New Preston, for Vidal Blanc Ice Wine 2011.

Aged cheese: First place, Cato Corner Farm, Colchester, aged Bloomsday. Second, Cato Corner Farm, Dutch Farmstead. Third, Cato Corner Farm, Vivace.

Bread: First place, Connecticut Gourmet, Windham Center, Rosemary and black olive tapenade bread.

Barbecue: First place, The Purple Pear by Tina, Willington, Cowboy Barbecue Sauce. Second, Winding Drive Gourmet Specialties, Woodbury, Peach Mango Barbecue Sauce. Third, Krazy for Kazu’s, Inc., Falls Village, Stir Fry Barbecue Sauce.

Chocolate: First place, Bridgewater Chocolate, Brookfield, “Salty Brits” and second place for “Frost Bites”; third, The Purple Pear by Tina, Willington, Chocolate Peanut Butter Hot Fudge (GMO-free).

Cookie: First place (tie) both made by Rachel’s Cookies & Treats, Plainville, peanut butter cookie and Nonna’s anise cookie. Second, Suzie-Uie LLC, Voluntown, “Grahamless Graham Zing” cookie. Third, Rachel’s Cookies & Treats, cranberry pistachio biscotti.

CT Grown: First place, White Oak Farm & Table, Westport, Maple Hall ketchup. Second, Killam & Bassette Farmstead, strawberry jam. Third, White Oak Farm & Table, Westport, Tuscan vegetable sauce.

Dessert: First, Heavenly Bites, Wilton, Devil’s Food cake bites. Second, Bishop’s Orchards Farm Market, Guilford, apple cider donuts. Third, Heavenly Bites, Wilton, Red Velvet cake bites.

Frozen Food: First, Heidi’s Meatless Meatballs, Greenwich, Santa Fe meatless meatballs. Second, Heidi’s Meatless Meatballs, Greenwich, Persian meatless meatballs and Italian Fe meatless meatballs.

Gluten Free: First, Suzie-Uie, New York cheesecake. Second (tie) The Bites Company, Westport, Biscotti bites almond and their Biscotti bites cocoa. Third, Ola! Foods, Norwalk, chocolate banana chip granola.

Hors d’Oeuvre: First, Norm’s Best, Putnam, original marinated mushrooms. Second, Fortuna Foods & Catering Company, Burlington, bruschetta topping, mild. Third, Norm’s Best, Putnam, hot and spicy marinated mushrooms.

Ice Cream: First, Suzie-Uie, Uie. Second, Figo Brands, Inc., Westport, forte gelato ginger. Third, Figo Brands, Inc., Westport, forte gelato espresso.

Jam: First, Killam & Bassette Farmstead, South Glastonbury, apple pie jam and second place for their carrot cake jam. Third, Ariston Specialties, Bloomfield, apple and cinnamon preserves.

Meat: First, Butcher’s Best, Newtown, pork jerky and second place for their beef jerky. Third, Flat Dog LLC, Manchester, hot dog patty.

Mix: First place (tie) Aurora Products, Orange, Roast Your Own Tuscan/Roast Your Own Basil & Garlic/Roast Your Own Rosemary.

Non-Alcoholic Beverage: First, Raus Coffee Company, Stamford, “Roman Navel” coffee beverage and second place for “Cold Roman” coffee beverage. Third, (tie) Simpson & Vail, Inc., Brookfield, apple cinnamon coffeecake dessert tea and Willoughby’s Coffee & Tea, Branford, Sumatra Mandheling fair trade and organic coffee.

Oil: First, D&M Packing, LLC, Waterbury, Saparosa black truffle oil. Second, Ariston Specialties, Bloomfield, oregano infused olive oil and third place for their basil-infused olive oil.

Packaging: First, Kathie’s Kitchen LLC, North Haven, SuperSeedz product line; Second, Simpson & Vail Inc., Brookfield, Nutcracker black tea four-ounce tin. Third, D&M Packing LLC, Waterbury, Saparosa white truffle oil.

Pasta Sauce: First place, Chef Silvio’s of Wooster Street, Guilford, Chef Silvio’s Capricciosa sauce. Second, The Gracious Gourmet, Bridgewater, Hatch Chile pesto. Third, Chef Silvio’s of Wooster Street, Guilford, Chef Silvio’s Sunday sauce.

Relish: First place, Killam & Bassette Farmstead, sugar-free zucchini relish and second place for their zucchini relish. Third, Dondero Orchards LLC, South Glastonbury, corn relish.

Salad Dressing: First place, Krazy for Kazu’s Inc., Falls Village, Japanese-style ginger dressing. Second place (tie) Kerry Wood Healthy Foods, Westport, Tuscany dressing and their lemon tarragon dressing. Third, Kerry Wood Healthy Foods, Westport, ginger carrot dressing.

Savory Condiment: First place (tie) White Oak Farm & Table, Westport, Champagne dill wasabi mustard – Winding Drive Gourmet Specialties, Woodbury, Habanero gold jelly. Second place, Saha Sauces, Newtown, Harissa fire. Third, The Gracious Gourmet, Bridgewater, smoky ginger peach spread.

Seasoning: First, Passage Foods, Collinsville, Passage to Japan teriyaki chicken stir fry sauce and second place for Passage to Mexico chipotle lime simmer sauce. Third, D&M Packing, Saparosa truffle sea salt.

Snack Food: First place, Bishop’s Orchards Farm Market, Guilford, maple kettlecorn. Second, Kathie’s Kitchen, North Haven, sea salt Superseedz. Third, Gourganics Organic Salsa, Fairfield, Gourganics spicy organic salsa.

Sweet Topping: First place, The Purple Pear by Tina, Willington, buttered almond cream (GMO-free). Second place (tie) The Purple Pear by Tina, fresh summer berry (GMO-free) with their hot fudge cream (GMO-free) and Suzie-Uie, Voluntown, Hot Helen’s fudge sauce. Third, Kathie’s Kitchen, North Haven, cinnamon sugar Superseedz.

Syrup: First, The Purple Pear by Tina, salted maple walnut cream (GMO-free). Second, Turkeywoods Farm LLC, Mystic, hickory ginger syrup, third place for their shagbark syrup.

Tapenade: First, Fortuna Foods & Catering Company, Burlington, Bruschetta topping – original. White Oak Farm & Table, Westport, black olive tapenade. Second, Dondero Orchards, South Glastonbury, raspberry jalapeno jam. Third, The Gracious Gourmet, Bridgewater, Portobello mushroom tapenade.

Vegetable: First, Dondero Orchards, South Glastonbury, dill green tomatoes. Second, Killam & Bassette Farmstead, South Glastonbury, bread & butter pickles. Third, Ariston Specialties, Bloomfield, garlic stuffed green olives.

Vinegar: First place, Ariston Specialties, Bloomfield, truffle-infused balsamic vinegar, also second for their summer peach-infused balsamic vinegar and third for plum condiment vinegar.

For a complete list of the wine competition notables, visit this link.

Killam & Bassette can also be found at farmers' markets – consult their farm's page for listings. Here is the 2014 locations for the state (more than 100).

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Consumers looking for CT specialty food products can visit www.ctspecialtyfood.org or ask for them at local markets and grocers. CSFA is a subdivision of the CT Food Association and is a non-profit organization that represents small food businesses based in the state. To learn more, visit www.ctfoodassociation.org or e-mail ctfood@ctfoodassociation.org.