A little late in the season, but if anyone has some blackcurrants they need to finish…
We were picking bundles of fruit this summer. Most of the raspberries and strawberries were eaten fresh or stored in the freezer for jam. The blackcurrants every year are stored in the freezer too before being made into jam too. You can eat blackcurrants raw, you can turn them into Ribena, but I find that they are far too sharp. But last year I tried eating this amazing concoction my mum made: stewing the blackcurrants with sugar and eating them with Greek yoghurt. The plain, yet creamy, yoghurt is a wonderful companion to the sharp yet sweet taste of stewed blackcurrants. It is absolutely delicious – and the stewed berries look beautiful.
Stewed Blackcurrants with Greek Yoghurt
-About 500g blackcurrants – Granulated sugar, to taste, start with 100g and add a little at at time – About 600g full-fat Greek yoghurt
Stew the blackcurrants but putting all of the fruit into a pan over a high heat, stirring with a wooden spoon.
Once the fruit starts to ooze liquid, add a little sugar at a time, stirring it in, until you have enough to taste sweet, but not too sickly, still slightly sharp. Leave to simmer for a few minutes until the currants have released enough liquid and are soft and squidgy.
Fill bowls with Greek yoghurt and spoon the stewed blackcurrants over the top. Serve.
Replace the blackcurrants with jostaberries or gooseberries.
Blackcurrant season has been long over but I have only just managed to make my first batch of blackcurrant jam from this years crop from the bags we stored in the freezer. It had to be done a) make space in the freezer for the last of the runner beans (and my brother and sister are complaining there isn’t enough space for ice cream in there), b) blackcurrant jam is just what I crave on wet, cold days in winter so I needed some at the ready, and c) blackcurrant jam is delicious.
Blackcurrants are high in pectin so you should not need to add any. This is the best recipe from the River Cottage Preserves Handbook. It is easy and delicious, as far as jam making goes.
(Makes 7-8x 340g jars)
– 1kg blackcurrants -600ml water – 1.5kg granulated sugar
Remove stalks and leaves from the blackcurrants (the dried flowers at the end are fine to leave). Put them in a large pan and add the water, bringing it to the boil before allowing it to simmer for 15-20 minutes, until the fruit is soft and broken down to let all the juices out but not completely slushy/disintegrated.
Add the sugar and stir in until dissolved then bring the pan to a rolling boil. Leave it to boil furiously for 5 minutes. Remove from heat and stir until it is room temperature (try pectin test here if you would like and if it has not set, bring back to the boil or add a little liquid pectin).
Leave it to cool – if the blackcurrants are going to float to the top of the jars, leave it to cool a little longer. If they still refuse to sink slightly, then bring it back to the boil for a couple of minutes until they do.
Once cool, bottle in sterilised jam jars and store in a cool, dry place overnight to allow it to set a little more.
The blackcurrant (Ribes nigrum) is a woody shrub in the family Grossulariaceae. Bunches of small, glossy, black coloured currants grow along the stems in the summer and can be harvested by hand or by machine when grown commercially.
Blackcurrants became a domesticated crop fairly recently in fruit history, about 500 years ago. The blackcurrant, a native to Europe and Asia, was cultivated in Russia by the 11th century when it was grown in monastery gardens, towns and settlements. The earliest records in the UK date back to the 17th century when the leaves, bark and roots of the plant were used as herbal remedies in the medicinal world. By 1826, 5 cultivars were listed by the Royal Horticultural Society. Most of the subsequent cultivar development during the 19th century was based on the introduction of plants raised by private individuals or nurserymen from the open-pollinated seed of cultivars that already existed. By 1920, 26 cultivars were classified into four main groups of similar or synonymous cultivars in England (look at the ‘Blackcurrant Foundation’).
During World War II in the 20th century, most of the UK’s overseas supply of citrus fruit, such as oranges, were blocked by U-boats and the population was in danger of being starved of vitamin C. Afraid of a poorly country, the government started to encourage the people to grow blackcurrants themselves as they are impressively high in this nutrient. From 1942, blackcurrant syrup was distributed free of charge to children under the age of 2 and at the same time most of the country’s crop were made into the cordial we all know today from our childhood. Today, the commercial crop is completely mechanised and about 1,400 hectares of the fruit are grown, mostly under contract to the juicing industry. In Britain, 95% of the blackcurrants grown end up in that fruit juice, ‘Ribena’ (the brand’s name is derived from Ribes nigrum) and similar fruit syrups and juices.
In Russia, blackcurrant leaves may be used for flavouring tea or preserves, like salted cucumbers and the berries for homemade wine. Sweetened vodka may also be infused with the leaves colouring the beverage a deep greenish-yellow and giving it a tart flavour and astringent taste. Blackcurrants were once popular in the USA as well but became less common during the 20th century after current farming was banned when blackcurrants, as a vector of white pine blister rust were considered a threat to the USA’s logging industry. Since the ban drastically reduced the currant production nationally for nearly a century, the fruit remains largely unknown in the US and has yet to regain its previous popularity to levels enjoyed in Europe but time will tell – it is difficult not to like these punch tasting little dark jewels. Owing to its flavour and richness in essential nutrients, awareness and popularity of the blackcurrant is growing with a number of consumer products already entering the US market.
Blackcurrants and their crosses (we grow Jostaberries – a cross between a gooseberry and a blackcurrant that we stew and use in jams and jellies) are self-fertile, making them a pleasingly simple fruit to look after. It is happiest in a sunny, fertile place but will also do well in a damper spot where most other fruit would struggle to thrive. Most varieties get quite large, they average about 1.5m in height and spread so plant your bushes far apart so that they get adequate space, nutrition and so that you can pick the delicious harvest easily. Blackcurrants will be fine to be neglected now and then but they are generally hungry and thirsty plants so keep them well fed and watered to get the best results. Treat blackcurrant bushes as you would treat raspberries or fruit trees – feed them every spring, probably around March, with some very well-rotted manure and Blood, Fish and Bone and a layer of mulch to hold all of those nutrients there for the fruit bush/tree, especially if it is a wet spring otherwise it will all be washed away. If your blackcurrants are going in all directions and falling onto paths and other crops as their branches get heavier with the currants, prop them up against a poll or strong cane and tie them gently with string in a fashion so that you still pick the fruit. If you lose most of your harvest to birds, try investing in some netting to cover the bush with. We fortunately have so many blackcurrant bushes from them spreading themselves during the garden’s years of neglect that blackcurrants are one of the few fruits we never need to net (that and raspberries) but birds do love them, we are just lucky to have enough to share with them! Our blackcurrant collection has drastically increased over the years due to the marvellous ability our bushes have of producing ‘babies’. If a branch buries itself into the soil, it will produce a whole new bush. If you have enough of these plants, tie up any branches embedding themselves into the soil and producing roots or lie them on a hard surface, like a large rock or tile to prevent them from producing more bushes.
You should be able to harvest your blackcurrants from July-August. It is quite a short season, merely a couple of weeks. The blackcurrants are ripe for picking when they are large, darkly coloured and ever so slightly squishy in your fingers and will come of the branch with less fuss than an under-ripe one (that will be small, coloured red or green still). You should be able to prune from August through to January. You can combine harvesting with pruning – if you have time. As the currants ripen, snip off the short trusses of fruit with secateurs or chop out the oldest third of the plant down to the crown with the trusses still attached to the branch. It will encourage good growth on the plant and help you harvest a good portion of fruit at the same time. In the River Cottage Handbook, ‘Fruit’, Mark Diacono recommends placing the cut branch in water to extend the life of the fruit to give you a little longer to use it. He also recommends using a fork to strip the fruit from the trusses.
As a crop, the blackcurrant suffers from several pests and diseases. The most serious disease is reversion, caused by a virus transmitted by the blackcurrant gall mite. Another is white pine blister rust which alternates between two unrelated hosts, one in the genus Ribus (blackcurrant included) and the other a white pine. As I mentioned before, this fungus caused damage to forests when the fruit was first introduced into North America where the native white pines had no genetic resistance to the disease. Gall midge maggots and blister aphids love blackcurrant leaves. Pick off any leaves that discolour or distort. Bud mites inhabit the buds, making them rounded instead of long. Cut off any affected stems when you notice this happening in spring.
The raw fruit has a high vitamin C content (218% of the Daily Value) and moderate levels of iron and manganese (12% Daily Value, each). Other nutrients are present in negligible amounts (less than 10%).
Phytochemicals in the fruit and seeds, such as polyphenols have been demonstrated, with ongoing laboratory studies, that the fruit has potential to inhibit inflammation mechanisms of heart disease, cancer, microbial infections or neurological disorders like Alzheimer’s. Blackcurrant seed oil is rich in nutrients, particularly vitamin E and unsaturated fatty acids, including alpha-linolenic acid and gamma-linolenic acid.
In Europe the leaves have traditionally been used for arthritis, spasmodic cough, diarrhoea, as a diuretic and for treating a sore throat. As a drink, blackcurrants are thought to be beneficial for the treatment of colds and flu, other fevers, for diaphoreses and as a diuretic. In traditional Austrian medicine, blackcurrants have been consumed whole or as a syrup for treatment of infections and disorders of the gastrointestinal tract, the locomotor system, the respiratory tract and the cardiovascular system. Blackcurrant seed oil is an ingredient used widely in cosmetic preparations, often in combination with vitamin E. The leaves can be extracted to yield a yellow coloured dye and the fruit is a source for a blue or violet dye too. This fruit has a lot of potential for us all.
Blackcurrants can be eaten raw but I prefer them cooked as they are intensely tart in taste. In my opinion, the best way to use blackcurrants has to be blackcurrant jam. The fruit has a high content of pectin (all currants do) and a strong, flowery taste which makes them delicious on their own or as an addition to other fruit jams, like Jumbleberry Jam. My next favourite use of blackcurrants is to stew them with a little sugar to taste in a saucepan over a high flame before leaving them to simmer for a little bit. I then pour it either hot or cold over Greek yoghurt or another plain variety for a delicious pudding or snack (scatter more of your berries like raspberries, strawberries or tayberries over the top if you have an abundant supply to get through, they go very well with the mixture). My cousin loves her blackcurrants raw in her muesli for breakfast. She looked after our chaos while I was on holiday and she was successful in harvesting lots of blackcurrants to take home to have in her cereal and to use for jam. She is very happy that Dorset Cereals have made a variation of muesli that includes blackcurrant already as she can never find the fruit in the supermarkets at home.
I came across an interesting idea of making a blackcurrant trifle-styled pudding (minus the alcohol and custard, but feel free to add them in yourself and to experiment with the recipe). The ingredients go surprisingly well together – ginger, cream and blackcurrants. When making the pudding, I served the fruit separately because my brother doesn’t like blackcurrants (I gave him raspberries and strawberries instead) but I would otherwise recommend pouring the blackcurrants over the top of the ‘trifle-mess’ when assembling it at the end to make it look pretty and scatter some raw ones on top too if you like them that way. Serve small slices, it is overpoweringly strong. When stewing blackcurrants, add the sugar little at a time to taste – people have varying opinions. My mum loves hers to have very little sugar and to be tart, I prefer mine slightly middling, my dad likes his a little sweeter.
For the cake: -100g golden syrup – 100g salted butter – 100g dark brown sugar – 2 tsp ground ginger – 2 large eggs, beaten – 280g plain flour
Additions: – 600ml double cream – 4 tbsp elderflower cordial – 500g blackcurrants – Granulated sugar, enough to taste, start with about 100g – 200g raw blackcurrants or other berries to garnish, optional
To make the cake: preheat the oven 170C and line a 1kg loaf tin with baking parchment. Put the golden syrup, butter and sugar in a non-stick saucepan over a high flame and melt, bringing it to the boil before allowing to cool for 5 minutes.
Stir in the ground ginger and the beaten eggs until combined. Fold in the flour.
Scrape the contents of the saucepan into the lined loaf tin and bake in the oven for 35 minutes. The cake will be done when a skewer inserted into the centre leaves clean and the top is firm to the touch and golden brown. Remove from the oven and leave it to cool in the cake tin before turning it out onto a wire rack to cool completely.
Once the cake is cold, whip the double cream in a large bowl until it forms soft peaks.
Stew the blackcurrants but putting all of the fruit into a pan and turning it onto high heat, stirring it with a wooden spoon. Once the fruit starts to ooze liquid, add a little sugar at a time, stirring it in, until you have enough to taste. Leave to simmer for a few minutes until the currants have released enough liquid and are soft and squidgy.
In a large bowl, break up the ginger cake into cube shapes and scatter over the bottom. Cover with the elderflower cordial. Scrape the whipped cream over the cake-layer. Pour the blackcurrants over the top and scatter more raw blackcurrants or other berries to garnish. To serve, use a large spoon to scoop out all of the layers. Store in a fridge with clingfilm over the top.
My sister is currently raising money for her trip to Tanzania next summer. One event she had to do lately was set up a stall at a fete. As chief jam maker of the house, it was way of contributing. Problem was there were no berries for picking and the jams I had from last year were gooseberry, bramble jelly and apple jelly, all packaged in Bonne Mamen jars (you can’t sell it in a branded jar) and quite old with goodness knows what growing under the lids… It was the perfect time to dig out all of the plastic bags and yoghurt pots containing mixtures of fruit that had been shoved inside the freezer as they were ‘too much effort’ to go picking through. A mixture of raspberries, blackcurrants, gooseberries, strawberries, jostaberries and tayberries went in the pot together and ended up with something pretty edible and with a wonderful name I found online – ‘Jumbleberry Jam’. I only made 15 jars and my sister sold 11 (15 and a half, I got to keep and eat the half jar as a cook’s perk). The blackcurrants dominated the mixture along with the raspberries – just as well as those are two of the best jams in the world!
I am a jam enthusiast. First it was raspberry obsession, then I discovered blackcurrant, homemade plum (shop ones are always disappointing), bramble jelly, apple jelly, gooseberry, boysenberry and of course strawberry. I would love to try making strawberry jam one year but there is no way I will manage to harvest enough this year. We have been eating them fresh every evening and I need at least 1kg for a couple of jars worth – I will have to shelve that fantasy for the time being and stick to making raspberry and allowing myself the occasional indulgence of buying strawberry jam from Sainsbury’s.
I must admit, I am famous for making runny jam that doesn’t set, even when I add bottled pectin from the shops. However, I think I have worked out how to do it now: do not be impatient about boiling (get on with another job in the kitchen and keep an eye on it rather than standing around waiting), do not be afraid of using lots of lemon juice and use bottle pectin, especially when making jam with berries low in pectin or fruit that has been frozen (they lose some pectin that makes the jam set). The Jumbleberry jam set very well – too well, it was solid and only just spreadable, but after experience I would say most people prefer very set jam to the kind of jam that runs off your toast and goes everywhere but inside your mouth.
This is the perfect recipe for anyone who has old fruit hanging around in the freezer to clear out to make way for this year’s pickings. Enjoy!
(Makes enough for 4 medium sized jars)
1 kg mixed berries and currants – 1 kg granulated sugar – Juice of at least 1 lemon, three is best or more – Half a bottle of — pectin
In a large plan, place the fruit and turn it on to high flame. Add the sugar and lemon juice and stir in until the sugar has dissolved. Bring the mixture to a rolling boil, stirring now and then.
Place a china plate in the freezer in advance for the pectin test.
Allow the fruit to boil furiously for more than ten minutes, stirring occasionally to see how it is going. When the mixture starts to feel slightly gloopy and sticks more to the spoon without looking as runny as it did before when it drips off, remove the plate from the freezer and add a dollop onto the surface. Place it back in the freezer for a couple of minutes then take it out and run your index finger through the middle. If the jam is set and wrinkles where you push your finger through, it is ready. If it does not, continue to boil until it does so.
Once done, turn off the heat and pour in the pectin, stirring it in. Leave the jam to cool.
Preheat the oven to 150C and sterilise the jam jars and the lids inside – they are done when they feel hot to the touch. Remove these from the oven and allow them to cool.
Once the jam has cooled slightly and so have the jars, ladle the jam into the jars, place a wax disk over the top if you have any and put the lid on top, using a damp cloth to clean up any spillage running down the sides. Place the jars overnight in a cool place. They will be ready for eating the following day and should last for months.