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Blackcurrants: Jam? Jelly? Suggestions.....

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I just bought a few quarts of blackcurrants at the local farmer's market, to start my foray into preserving. Now, I am thinking that I would like to mix them with another fruit in a jam or preserve. Any suggestions? What spices or herbs might be good with them, too?

Thanks in advance!

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  1. My grandma used to make blackcurrant and plum preserves. Nice combo, and went very well with spicy sagey breakfast sausage and sharp cheddar on a biscuit.

    3 Replies
    1. re: tracytrace

      I was considering using brown sugar for the preserves to temper the blackcurrants. Plum sounds as if it would be good. Did she use purple plums?

      1. re: drloripalooza

        She had 2 plum trees, one's fruit was definitely purple, and the other had a reddish-goldish tint. She preserved both of them, with blackcurrants, peaches, apricots, blackberries, etc. All sorts of combinations of all the different fruits and berries she grew, foraged, or traded for.

    2. If you have any left from your preserving adventures, you might try making black currant vinegar. I used balsamic and blackcurrants,infuse it, then reduce with a bit of sugar. Really terrific for summer salads, shrub drinks and with meats (gastrique). Elegant and easy.

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