Mrs Murfins Country Life
Looking for the Good Life
Red and White Currants
It is lovely weather here at Hedgehog Hill. we had a few days that were hot and very humid, but after some much-needed cloud bursts last night we are into perfect summer weather.
I am still learning what is here from the previous owners and I have been watching some vines that are on the backside of the large compost structure.
I was hoping it might be currants, and so it is!
I think currants have gone out of fashion sadly. They are a lot of work to pick, sort and preserve. I can see why they are not available in large stores, they are not easily harvested by machines. These are the things I think we should all grow if we have the space. I have never tried to make currant jelly but I think I’ll give it a try. It is a lot of work with the straining etc. But my research says currants are high in pectin and set very easily.
I also saw these, that seem to be a separate bush. At first I wondered if they might be gooseberries. But gooseberries grow in singles and have nasty thorns and are much bigger. So I am guessing white currants.
From my reading on the internet, white seem to be less common, but highly prized. I wonder if I can combine them for jelly.
I bought some Ontario strawberries last week, they were the best berries I have had in a long time. Don’t you just want to bite that one on top? I did!
These were devoured just as they are. Then I bought more and made jam. Guess what I have every morning for breakfast?
Currant jelly is my favorite – I really wish it were easier to find, but makes sense given how much is involved in picking the berries in the first place.
yes I may be less enthusastic after I spend a couple of hours picking for only a few cups. I’ll pst my results!
Thanks for stopping by.
WE have a huge black currant bush and they look like the ones you have there before they turn black. I thought they were gooseberries too, but they weren’t. Here’s something tasty I baked with them last year: (I think it would work with any kind of fruit actually.) http://theenglishkitchen.blogspot.co.uk/2011/07/black-currant-drizzle-cake.html
Oh maybe they are black, but not fully ripe yet? Thanks for the tip i’ll keep an eye on them. ilove your cake receipe. I’ll give it a whirl. Thanks Marie