The good stuff

Earlier this year I bought a kilo each of blackcurrants and redcurrants at a local market, intending to make some kind of spirit with them. But months later they were still in the freezer, so I thought blackcurrant jam would be a great way to use them. What I didn't realise is that it's near impossible to remove all the woody parts from frozen berries, which you have to do to make jam from these tiny fruit. I gave up after about 20 berries were in the pan and started searching for an alternative recipe... syrup or cordial perhaps? Then I saw a recipe for blackcurrant jelly which means you don't need to remove the stalks, as you strain it through muslin overnight. I think it is even more delicious than the jam. It set easily and now I have two jars of the good stuff. It was perfect on a slice of fresh 'Ursi bread', as we call it, after the Swiss friend who gave us the recipe.