Sunday, July 20, 2008

Black Currants

I've been out picking this year's crop of black currants. They aren't really edible fresh but made into jam or added to raspberry jam or made up into juice as we mostly do, they are wonderful. We learned to love black currant juice in England where Ribena is popular. During WWII oranges weren't available there so tests were done on local fruits and berries for vitamin C content and it was found that black currants had more vitamin C than oranges. We can the juice in pint jars and when we want it we pour it into a half gallon jar, add 1/4 sugar and water and drink

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