Currants are a great plant for edible landscapes. Their bright berries are high in vitamin C, and they tolerate light shade. We’ll share how to grow them, when to harvest, and how to use them. Growing currants and gooseberries is banned in some parts of the United States due to concerns about white pine blister…
These currant scones are light and delicate, a perfect way to highlight the tartness of fresh currants. We’ll share the recipe, plus tips for working with fresh currants.
This red currant jelly recipe starts with a pint of current juice (or more) and sugar. No commercial pectin is needed. I sometimes add a small amount of almond extract to switch up the flavor, but it’s not required. If you’d like a currant spread recipe that uses less sugar, see “Apple Currant Spread –…
I came up with this low sugar apple currant spread to use up this year’s bumper crop of currants. Since currants are quite tart, currant jelly uses a lot of sugar. Currant seeds are sizable, so I knew a regular jam wouldn’t be popular with my family. (Plus, currant jam is also loaded with sugar.)