Our latest crop to be harvested is our redcurrants – over 6lbs from two bushes! At least this year, the birds left them alone before we actually managed to pick them. The best way to preserve redcurrants is to make a jelly from them which is simple to do. Redcurrants are high in pectin so the jelly sets beautifully with no extra effort and it is a wonderful, jewel like red in colour, crystal clear and really tasty. There were too many redcurrants to make cook them all on one day, so the rest were frozen on trays initially and then separated into bags for future cooking forays! There were a number of pudding and cake recipes that contained redcurrants so all we have to do now is remember they are in the freezer to be used!
