Black currents

Organ, NM(Zone 7a)

Has anyone made black current jam, jelly or casis? I have a wonderful bush and I froze what I picked last summer, but other than putting some in scones, I haven't tried anything. Their skins were a bit chewy. I used to can peaches a long time ago (a LOOOONNNGG time ago), but I'm kind of hesitant to try now.

St. Helens, OR(Zone 8b)

I've made currant jelly, raspberry currant preserves (whole raspberries with currant juice) and currant liqueur. I haven't used the whole currants (i.e. with skins) in any preserves.


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