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- 14-07-2008, 10:22 AM #1
What can I do with all those blackcurrants
have given loads away!
there is always jam, jam, or jam
any other ideas pleeeeease.
Last edited by Headfry; 14-07-2008 at 11:22 AM.
- 14-07-2008, 10:30 AM #2
Any other ideas let me know, I've made all these and jam and still have blackcurrants left
- 14-07-2008, 11:08 AM #3
It makes a fantastic sorbet.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - Spring
- 14-07-2008, 11:14 AM #4
They're nice in a merange pie instead of lemon.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?
- 14-07-2008, 12:16 PM #5
Jam tarts. Jam keeps a long time! Come next May, you'll be wondering why you didn't make more jam . Also good to chuck in a sauce for roast duck.
Ooo, forgot to mention, JELLY!
Last edited by Birdie Wife; 14-07-2008 at 12:17 PM.
Dwell simply ~ love richly
- 14-07-2008, 12:18 PM #6
- 14-07-2008, 04:22 PM #7
Blackcurrant Wine - from CJJ Berry
1 gallon Water
Yeast and nutrient
Put the currants into a plastic bucket or bowl and crush them. Boil up the sugar in the water and pour still boiling on the currants. When it has cooled to about blood heat, add the pectic enzyme and a day later a wine yeast (and nutrient), and keep closely covered for 5 dyas in a warm place, giving it an occasional stir.
Strain into a fermenting jar, fit an airlock.
Let it stand until fermentation ceases and the wine clears, usually in about 3 months, then syphon off into fresh, sterilised bottles.
Last edited by Hazel at the Hill; 14-07-2008 at 04:23 PM. Reason: spelling!Hazel at the Hill blog - update - Sunday 23/04/2017 - Potatoes at last.
- 14-07-2008, 06:37 PM #8
Make a hot blackcurrant gin sauce (or cassis if you have it) and pour over ice cream.
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