Experiments with Food | Red Currant Jam

The fun part about having a food garden is that you get the chance to experiment with food.   I say food garden because food can be vegetables, herbs, and fruit.  There are also chickens in the same place so I guess their eggs are food too!  This year was the second year for my Current Shrub.  It grew a lot last year but only had a handful of berries on it.  This year, due to a better irrigation system there were huge clusters of hanging, almost transparent, red berries.

In the winter, red currant jam has many uses so this could be a good time to experiment with making my own.  I searched several recipes but didn’t have a specific amount of berries that were called for.  I didn’t want to buy any but to do this as if I was a true farmer that could use only what she grew.    The recipe by David Lebovitz from his blog ‘Living the sweet life in Paris’ was perfect.   It used what you had and measured the other ingredients by the processed fruit.   I did pick some in succession because they ripen at different times.   Over the course of 2 weeks I picked and stored the currants in the refrigerator until I had a good amount.    Then proceeded with the jam. The recipe can be found by going to David’s website [https://www.davidlebovitz.com/red-currant-jam-recipe/] Here are the pictures from my kitchen.