This year’s currant crop at St Ives Community Orchard has been one of our best yet.
The bushes have been heavy with glossy blackcurrants, jewel-like redcurrants and the more delicate, translucent whitecurrants. All three belong to the Ribes family, and while they share the same basic shape and structure, each has its own distinct flavour and story.
Blackcurrants are perhaps the best known, rich in vitamin C, in fact, they contain nearly four times as much as oranges. During the Second World War, when citrus fruits were scarce in Britain, blackcurrant syrup was given to children as a vitamin boost, and that’s how the familiar flavour of “Ribena” became a national favourite. Their deep colour comes from anthocyanins, powerful antioxidants that help strengthen the immune system and promote healthy circulation. In the orchard, they’re the first to ripen, filling the air with a sharp, fruity scent when picked.
Redcurrants are tart and tangy, perfect for jellies, tarts and summer puddings. They’ve been cultivated in Europe since at least the Middle Ages, often grown in monastery gardens for both food and medicine. Their ruby clusters hang like little strings of beads, irresistible to both birds and humans. A spoonful of redcurrant jelly alongside roast lamb or nut roast is a traditional favourite that never goes out of style.
Whitecurrants are the more unusual cousins, technically a colour variation of the redcurrant. Their flavour is gentler and sweeter, and they look beautiful scattered over cakes or frozen in ice cubes for summer drinks. Because they’re paler, you can see the tiny seeds inside each berry, nature’s own stained glass.
Between them, the currants give us a real spread of vitamins A, C and K, plus fibre and antioxidants. They freeze well and make excellent jams, cordials and desserts, or you can just enjoy them fresh from the bush, if you can beat the birds to them.
Currants are also naturally high in pectin, which is great news for jam-makers. Pectin is a type of soluble fibre found in the skins and seeds of many fruits, and when it’s heated with sugar and acid (such as lemon juice), it thickens into that lovely gel-like consistency that makes jam set. Some fruits, like strawberries or cherries, are low in pectin and often need added commercial pectin or a mix with higher-pectin fruits to set properly. Currants, on the other hand, have plenty of their own, so jams and jellies made from them usually firm up beautifully without any extra help.
It’s one of the reasons redcurrant jelly has such a smooth, glossy finish, and why blackcurrant jam keeps its shape so nicely on toast.
We are keen to try out a variety of recipies. Here are a few to try.
Redcurrant & Elderflower Sorbet
Ingredients:
- 450g redcurrants, plus extra for decoration
- 2 tbsp elderflower cordial
- 140g golden caster sugar
Instructions:
- Strip the redcurrants from their stems, rinse well, and place in a saucepan with 2 tbsp water.
- Bring to the boil, reduce heat, cover, and simmer for about 5 minutes until the fruit is soft.
- Push the mixture through a sieve to make a purée. Stir in the elderflower cordial and leave to cool.
- In another pan, heat the caster sugar with 300ml (½ pint) water over low heat until the sugar dissolves (about 5 minutes).
- Turn up the heat and boil the syrup for 10 minutes.
- Add the redcurrant purée to the syrup, stir, return to the boil, then reduce heat and simmer for 2 minutes.
- Leave to cool, pour into a freezer-safe container, and freeze for 3–4 hours or until firm.
- Scoop into glasses and top with a few fresh redcurrants before serving.
Blackcurrant or Redcurrant Jam
Ingredients:
- 600g blackcurrants (or redcurrants), stalks removed
- 400g sugar
- Juice of ½ a lemon
Instructions:
- If you’re not using a cooking thermometer, place a small saucer in the freezer to test the jam’s set later. Sterilise your jars in advance.
- Place the currants in a heavy-based pan with around 100ml of water. Bring to the boil and simmer for 5 minutes until the fruit breaks down into a rough pulp. Let it cool slightly.
- Choose your texture:
- For a smooth jelly, press the pulp through a sieve into a bowl.
- For a chunky jam, leave the pulp as it is.
- Weigh the pulp (strained or unstrained) and return it to the pan. Add 400g sugar for every 500g of pulp, along with the lemon juice. Stir to combine.
- Warm gently while stirring until the sugar has dissolved. Then boil rapidly for around 10 minutes, or until the temperature reaches 105°C (setting point).
- Without a thermometer? Spoon a little jam onto the cold saucer. After a minute, push your finger through it — if it wrinkles, it’s ready. If not, boil for another 2 minutes and test again.
- Remove from the heat and skim off any froth. Leave to cool for 10–15 minutes, then stir gently to distribute the fruit evenly.
- Spoon into sterilised jars and seal. The jam will keep for up to 6 months in a cool, dry place.
Optional: Add 2 tbsp elderflower cordial for a fragrant, summery twist.
White currants are a lovely, delicate variation of redcurrants — slightly sweeter and less tart, with a beautiful translucent look.
White Currant Muffins
The gentle tang makes white currants a great contrast in sweet bakes. Simply add to your favourite muffin recipe in place of blueberries or raspberries. They pair beautifully with:
- lemon zest
- white chocolate
- ground almonds
Posted by Elise Langley, 30/06/25