You dont have to be a reggae fan to appreciate a spot of jammin.

Here at Wild Side we spend a lot of time jammin, often in late summer when the hedgerows are awash with fruit, but we really pick up the pace in February and March. 

This this the time of year when we convert all the fruit we froze last season into delicious jams for the forthcoming trading season. There is nothing quite like walking through our front door and your nostrils being assailed by the heady aroma of Raspberries, Damsons, Blackberries or Blackcurrants simmering in a glistening sea of sugar. 

We make all our jams using the old fashioned "open pan' method, which involves lots of small batches of fruit and a very fast simmering time. That means we capture more of that delicious fruity taste in every jar.

Last week it was Chuckleberries, thus week it's Blackcurrant with Sloe Gin, next week it will be Blueberry and Raspberry with Lavender.

Jammin, jammin, we hope you like jammin too.....