I love the bright, jewel-like colour of redcurrants.
This year my bushes have fruited well — lots of large juicy berries. They are now mostly ripe and so, as it hadn’t rained this morning, I have picked my first bowlful.
There are still plenty more to pick over the next few days, and then I will start on the blackcurrants.
Once I have stripped the currants from their stalks, I will freeze this batch. Later I will make them into Redcurrant Jelly or Cumberland Jelly (based on the traditional sauce, this jelly has the addition of onion, lemon, orange, port and spices)