I began Jam Today using surplus fruit from my own organically cultivated garden. Some of the produce still comes from this source.

Demand soon outstripped supply so I began the process of building  strong links with local fruit and vegetable growers.

These are small family run businesses, employing a small number of students or local people to pick and prepare fruit.

During the hectic plum season I get stuck into picking myself, going out with long arm pickers to harvest fruit from a number of small country orchards.

I am pleased to say that most of my summer fruit travels no more than 5 miles from field to kitchen.

I supplement these supplies with fruit bought through a local family run green grocer.

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