Our second course was led by award winning jam maker Vivien Lloyd. Fruits and sugar at the ready, a full kitchen embarked on a range of autumnal jams and chilli jam. Initially the assembled guests split into groups and made raspberry, raspberry and vanilla and damson jam. As pots boiled and the air was full of delicious fruit aromas the atmosphere was incredibly jovial and most remarked on how they were surprised how easy it was to make jam. After lunch it was time to spice things up a little and with the kitchen full of chillis from the garden here at VHK and some from Vivs garden as everyone made chilli jam. Some of the finished preserves were very fiery indeed! At the end of the day we had made nearly 60lbs of different jam and our happy guests headed home with a box full of their fruity hard work!