Blackcurrant harvest

What a day! The blackcurrant bushes were absolutely loaded. After an hour or so of picking, we managed to harvest just over 2.8kg of berries.

Blackcurrant Preserve Recipe

We’ve decided to preserve most of today’s harvest using a simple 2:1 recipe:

Ingredients:

• 2.864kg blackcurrants (freshly picked)
• 1.432kg sugar

Method:

1. Rinse the blackcurrants thoroughly and remove stems
2. Place berries in a large pot
3. Add sugar and stir to combine
4. Let stand for 30 minutes to allow juices to release
5. Bring mixture to a boil over medium heat, stirring frequently
6. Reduce heat and simmer for approximately 20-25 minutes, stirring occasionally and skimming foam
7. Test for setting point (place a small amount on a cold plate - it should wrinkle when pushed)
8. Pour hot preserves into sterilized jars, leaving 1/4” headspace
9. Seal immediately with prepared lids and process in a water bath for 10 minutes (or more according to your elevation)

This batch yielded a few jars of beautifully rich jelly. The 2:1 fruit-to-sugar ratio maintains the distinctive tartness of the blackcurrants while providing enough sweetness and preservation.