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 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?

4 Comments on “Red and White Currants”

inkgrrl
June 23, 2012

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.

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- mrsmurfinscountrylife
  June 23, 2012
  
  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.
  
  Reply
mariealicejoanMarie
June 23, 2012

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

Reply
- mrsmurfinscountrylife
  June 23, 2012
  
  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
  
  Reply