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The lifespan of a currant

A peek at what has kept me busy the last few days. Red currants, fresh from my brother's garden, fill an iconic Ontario basket.

The fruit takes a quick cooling dip before heading off to the steam bath otherwise known as the jam pot.

I used a recipe, but not the method, from the formidable Mrs. Beeton, lifted with the addition of some fresh lemon juice and rind. The rind lends a familiar sticky tang, making the finished product worthy of its new moniker "jamalade."

Reader Comments (7)

What beautiful pictures, those currants look delicious.

July 30, 2007 | Unregistered Commenternosheteria

Tara, the pictures are stunning--love them! I am so jealous that these can be found in your brother's garden. Did he plant them or where they already there? Does he have other things growing? If so, I need pictures--it looks like he's got one heck of a green thumb!

July 31, 2007 | Unregistered CommenterMichèle

How lovely! Both the currants and the end product jam look beautiful! I love the containers, did you make the labels?

July 31, 2007 | Unregistered CommenterHillary

nosheteria, two of my nephews adore eating fresh currants; but I'll admit that they are too tart for my liking! I was happy to put these darlings to good use.

Michèle, I believe that they were transplants from my sister-in-law's folks. Along with blackberries and raspberries, we were also recipients of some cuttings. They are hardy plants, and (lucky for me) need little tending for such proliferation!

Hillary, the labels were simply pieces of heavier paper trimmed to fit under the rings; I just added a bit of doodles for some prettiness. Glad you liked them!

July 31, 2007 | Unregistered Commentertara

These currants almost look too per! How gorgeous!


August 2, 2007 | Unregistered CommenterKJ

Oh lord, the memories. When I was a kid we worked summers picking berries on a neighboring farm. Currants were the hardest things we ever had to pick, so little, so fussy, took so many to fill a box. I HATED them.

Fortunately, the horror of picking them was eventually forgotten, because they truly do make lovely jelly. Yum.

August 3, 2007 | Unregistered CommenterLorraine

Delicious. I'm in a jammy mood, myself!

August 5, 2007 | Unregistered CommenterScott at Real Epicurean

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