As you can probably see from my unopened 2010 jar of Red Currant Jelly, we don't go overboard for the stuff.
It's knowing what to do with Red Currants that is the problem. There's Jelly, or Jelly, or even Jelly.
I think this year I'll just eat them 'fresh' with some Yoghurt. I might even dig-up the bush; no-one's really interested, and that includes me!
Pretty colour, though.
ReplyDeleteMaybe the birds like them?
ReplyDeleteI have only ever made jelly with them when I have enough but mostly the birds strip them.
ReplyDeleteI rather wish the birds would. Maybe when they're sweeter they'll strip it bare.
DeleteI love red them and bought some yesterday for me and Morris, she is back ,and I note has signed in on my computer. I cook them with raspberries. Delicious. rachel
ReplyDeleteI've just picked another load of Tayberries, maybe I'll try mixing them too.
DeleteJust done it. I added a tiny bit of sugar and some lemon juice. Delicious! Thanks for the tip.
DeleteI use them as a setting agent for jam as they are high in pectin. I wash and drain them and simmer carefully and then sieve. Good for strawberry and cherry jam. (I do the same with the tiny rubbish goosegogs too).I was once given a lovely redcurrant wine, but I guess that would require pounds and pounds of the little blighters.
ReplyDeleteMaybe Lady M could do that when she makes her Strawberry Jam; I'll suggest it.
DeleteBlimey it's years since I tasted red currants. The thing we have and don't like is our dog's namesake, Rhubarb. I half heartedly stew some every year, but ended up giving the clump to the man who cuts our grass, He's taken it to his allotment, I'm pleased he will enjoy it now.
ReplyDeleteOh sorry Cro, were you tossing and turning all night, trying to puzzle out what is an ATC?
It stands for Artists Trading Card. There are on-line groups of people who exchange these little one-off pieces of art,I used to make them years ago and have received them, in exchange, from all over the world.
I won't mention what I thought it stood for. Thanks for letting me know (we chaps don't know about such things).
DeleteBy the way; I love Rhubarb!!!
DeleteI was going to suggest adding them to strawberries, raspberries, blackcurrants and blackberries to make a Summer Pudding. Delicious and a good way of using up any white bread that's a few days old. XXXX
ReplyDeleteI've now cooked them with some Tayberries, and they'll be consumed for lunch with some plain Yoghurt.
DeleteWe had both black and red currant bushes when I was a tad. I remember Mom and Gran making currant jelly. There didn't seem to be any problem with eating it lol.
ReplyDeleteWe've always found the birds very effective at eating what we didn't.
ReplyDeleteLong, long ago we made raspberry and red currant wine. It was divine.
ReplyDeleteI never know what to do with them either!!
ReplyDeleteI'm getting berries from my two haskap bushes year and they are very yummy. Have you heard of them?
http://www.fruit.usask.ca/haskap.html
No, I'd not heard of these. I like the idea of some tasting like 'tonic water'.
DeleteIO know what you mean. the trouble is I have more red current bushes than black and I much prefer the black ones. Maybe I should dig up a few and change them over. Then again it might distract the birds from more tasty things...
ReplyDeleteRaspberry and redcurrants make a good melange - in a pie/crumble/pavlova etc. And in jam too.
ReplyDelete...as I now see someone has already suggested. D'oh!
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