This is a simple black currant jam or gelé which is firm due to the pectin added and also the pectin naturally occuring in the black currants. When making jam the ratio is often 50/50 fruit to sugar ratio but I like a less sweet combination so you can taste […]
In late June and early July the black currants ripen in our garden. The bushes are quite productive but the berries usually ripen all at once so you have to be creative in utilizing the harvest. Jams, jellies and just the juice from the berries are all delicious as well […]
Welcome! I have been cooking professionally and for fun over 40 years and love it as ever. I would like to share some of the things I have learned over the years as well as some of the miscues.