[LittleRedHen]

Hi everyone!  We inherited about nine currant bushes on our allotment and they're fruit are just starting to ripen.  What can I use the berries for?  We seem to have black currants and one bush of red currants.  Thank you!

[GrannieAnnie]

Me?  Wine and jam as OH doesn't like currants.  But as I'm trying to lose weight, both the wine and jam are taboo at the moment! 

[surbie100]

Fresh in fruit salad, jam, jellies, coulis, added to ice-cream in swirls, muffins and cakes, crumbles with apple, add to vodka...list goes on. You lucky thing! Wish I had more.

[LittleRedHen]

Wow!  I had no idea!  I guess I'll be getting the old wine making stuff out again!  Not to mention the jam stuff.  I cant wait to try them in muffins!  I bet they are every bit as good as blueberries!

[compostqueen]

I love blackcurrant jam. It is the bees knees as far as I'm concerned. I still eat jam Grannie    If you make your own you can control the sugar

I like blackcurrant compote on anything. Blackcurrant cordial is good too.  I should think a cheesecake would be a goer as well. Then there's a sauce for pork!  The possibilities are endless   

[Beetroot queen]

Jelly, jelly and jelly there are never any left after that. I just love blackcurrant jelly on a nice roast

[surbie100]

I love blackcurrant jam. It is the bees knees as far as I'm concerned. I still eat jam Grannie    If you make your own you can control the sugar

Me too! I use probably about half the sugar that most recipes suggest - I like my jams and jellies to be tart and fruity!

[arugula]

Redcurrants are great in a summer pudding and match very well, in any form, with raspberries. I like them just sprinkled over a bowl of plain vanilla ice cream too.

[surbie100]

I grew up with redcurrants in something my Mum calls eggydosis - raw egg whipped with sugar till really fluffy and pale. Unbelievably tasty!

[LittleRedHen]

I had no idea  . . . . .   If I make jam or jelly, how are they for pectin?  Should I just buy jam sugar and get on with it?

[surbie100]

I've never needed pectin - just fruit, sugar, teeny bit of water.

[GrannieAnnie]

I love blackcurrant jam. It is the bees knees as far as I'm concerned. I still eat jam Grannie    If you make your own you can control the sugar

Me too! I use probably about half the sugar that most recipes suggest - I like my jams and jellies to be tart and fruity!

Does it still set okay with less sugar?  I know blackcurrants are good pectin wise, but I have still had the odd failure where it's not set!   

[surbie100]

The only 2 times it hasn't set in 10 years making it are when I added a bit of water late in the boiling (  ) and when I thought it would be a jolly wheeze to add some port to the jelly. Both of them worked really well as ice-cream sauce though!

[Debz]

Blackcurrant and redcurrant jelly for me becuase I am too lazy to top and tail the little beggars.  As Beetroot Queen says, you can't beat blackcurrant jelly on toast.

[Trillium]

I do a lovely jelly from raspberry/red currant blend. Yummm, so tasty. I can't handle the seeds so the jelly works for me. Once my black currants are up to production quantity I plan to make lots of black currant juice.