I try to include as much local and seasonal produce in my weekly shop as possible and this is no different when it comes to my jam making. Last week I was lucky enough to receive an incredible blackcurrant harvest from a friend. I have filled my freezer with bags of the gems but last night made my first batch of blackcurrant jam. We tried it this morning on toasted pancakes and it was absolutely delicious. The fact that the fruit is in season and has only travelled a couple of miles from the bush makes it taste all-the-sweeter.