Produce from Fairfield High School’s grounds, including marrow, runner beans, quinces and apples, has been turned into homemade chutneys and jellies.
The preserves, created by the school’s director of scientific concepts Dr Jennifer Ross, were sold to staff to raise funds to support Fairfield’s environmental projects, which include developing the polytunnel and pond site.
Now there are plans to make a new batch to sell at the school’s Winter Gala.