Black Currants, David MacTavish, Hutchinson
Farm, Burlington, ON, June 27, 2012
|Grown at Hutchinson Farm since
the 1980's. Available mid June - late July 2016.
Ribes nigrum, Ribes rubrum
Nibbling in the patch is rarely seen due to the
tartness of the currant, but cook sugar, black currants,
and a splash of water, and you've got one of the most
delicious jams imaginable. Currants have been cultivated
in Europe for over 500 years, but here in North America
they are not nearly as popular, possibly due to a 100
year ban in the United States that was just recently
lifted. Our current currants were planted in 2011. Black
currants are full of good things for you like
antioxidants (even more than blueberries), but we eat
them because they taste good!
- In season
Mid June to late July.
Red typically begin a couple of weeks after
strawberries, and black currants follow in 2-3
weeks. The black are at their best when picked
very ripe. Our currants are only available as
- Picking Tips
Lift up the branches! A cluster of red
currants often ripens together, so it is often possible
to pick the entire cluster, instead of one at a
Teamwork: grab a picking partner, one of you lifts
the heavily laden branch, then the other can pick
with two hands!
- Storing at
Currants may be refrigerated up to one week.
Red: Jonkheer von Tets
MUM'S BLACK CURRANT JAM
4 cups black currants
1 cup water
3 cups sugar
Bring black currants and water to a full rolling
boil for about 5 minutes, stirring constantly. Lower
heat and add sugar. (If too tart add sugar to taste,
I don't like mine too sweet.) Simmer ten minutes
longer. Pour into sterilized jars. Let sit on
counter 24 hours without jiggling.
This recipe may need more or less water depending on
the season. You will learn from experience what it
should look like. It should set firmly without being
tough. If it is too tough re cook a few minutes with
a bit more water and re-bottle.
Jam, jelly, Cassis...