Use in syrups, jams, jellies or as a vital ingredient in a summer pudding. Also makes an excellent addition to vanilla ice cream, either as a flavour or poured over as a syrup.
Try freezing the whole blackcurrant stem with fruit attached, then shake vigorously. The tops and tails will break off and the fruit can be separated easily. Straight from our farm, so wash before eating.
Early July to late August.
Blackcurrants are a rich source of vitamin C and their cultivation was encouraged during World War 2, when it was nearly impossible to get hold of oranges in the UK. So many blackcurrants were grown that in 1942 almost the entire British blackcurrant crop was made into cordial and distributed to the nation's children free – most of the UK blackcurrant crop is used to make Ribena today.
As well as vitamin C, blackcurrants contain high levels of potassium, phosphorus, iron and vitamin B5, and a range of other essential nutrients and phytochemicals.