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."

Comments

[nosheteria]

What beautiful pictures, those currants look delicious.

[Michèle]

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!

[Hillary]

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

[tara]

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!

[KJ]

These currants almost look too per! How gorgeous!

kj

[Lorraine]

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.

[Scott at Real Epicurean]

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