It’s been a banner year for currants. From just a few plants in the front yard garden we have enjoyed a bounty of these tiny tart fruits. Maybe it’s all of the rain we have had this summer or maybe after three years the shrubs have decided to flourish.
The pink currants are sweet enough to eat fresh and we’ve enjoyed snacking on them or tossing into fruit smoothies.
The red currants are tart and best for jelly or jam. This year we stripped the currants from their stems, cooked them, put them through a food mill, added sugar and made beautiful jam. (You are getting some for Christmas this year!)
