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Hi, I've checked the blackcurrants on the allotment and they've just begun to turn black, a few were black at the weekend and now I'd say well over half are black. We go on holiday for a week in a couple of days, and I don't have a lot of time to go and pick them, but I don't want to get back to find the birdies have beaten me to it (this has happened before!!!!!)
So in your opinion, how long after the first berries start to turn black should they be picked, and how long is it generally safe to leave them? Or is this like asking how long is a piece of string....

We have to pick them a handful at a time, as they ripen, otherwise the birds nick the lot here. Fortunately they're fairly near the back door.

We're way behind, the currants are all still green, but it looks like we're going to get a good crop this year.

We also pick the ripe ones as they ripen, which is what we've been doing for a couple of weeks now (Maggie )
I say "we" when I really mean OH, as it's not the easiest job in the world, but I don't think that waiting for all of the currants in a bunch to be ripe will work, as the end ones in a bunch are always still green when the first ones are over-ripe.

If you are stuck for time it's easy enough to throw some netting over individual bushes. It won't totally stop the birds, but it will ensure that you get the majority.

Ok thanks, I'll make some time to go and pick what I can. I don't have any bird netting so perhaps it's time to buy some, then I can cover one or two bushes as well.

I don't have any wisdom to offer, but I am very jealous that you have blackcurrants on the go!

What do you generally use them for? Jam?

bonniethomas06 wrote:What do you generally use them for? Jam?

Well now, here's the thing ... I'm not really that keen on blackcurrants.
I planted 3 bushes years ago, an early one, mid season and a late. Now all that remains is the early one and that produces far more that I care to eat.
As I can't have sugar, and I think blackcurrants needs LOTS of sugar, we juice some but the best is frozen puree with Greek yogurt. Puree makes life easier too, as they're sieved they don't need topping and tailing.

I make blackcurrant cordial and then with what is left after the juice is strained I make jam, sometimes add some sloes for flavour. I also make blackcurrant vodka which is flippin amazing, a lovely liquer for the winter evenings.

Could you ask a friend to pop in a few times to pick the ripe ones and pop them into the freezer so as they don't get wasted or eaten by birds, you could pay with a jar of lovely jam

I usually just eat them straight from the bush, like sweets, or add a handful to muesli and yoghurt. If we get a good crop I try to make black currant and gooseberry jam (with saved, frozen goosegogs).

I like the sound of puree with greek yogurt. I've tried making cordial with ok results, but I'd be interested in knowing your recipe digger. I usually make jam and fruit leather. I also find I prefer them with plenty of sugar or mixed with sweeter fruits. I saw a recipe for blackcurrant cake which I fancy trying. We added some to a rumtopf last year too.

Ooh puree - less sugary than jam I guess - sounds like a winner.

Wine is absolutely bloody brilliant... Otherwise I also eat them raw - nice just with oats and milk, too - great for lunch! Jam is good (but I also try to avoid sugar...), and it's nicer than cranberries with camembert, I think.

Unfortunately, there's hardly anything on my bush this year. I think I pruned at the wrong time or something.

I try to avoid sugar too - bit of an issue because I LOVE rhubarb!

ina wrote:Wine is absolutely bloody brilliant....

+1 on the wine, but then I would say that

bonniethomas06 wrote:I try to avoid sugar too - bit of an issue because I LOVE rhubarb!

Slightly off topic but have you tried rhubarb with strawberries? I was introduced to it a couple of years ago and it's a wonderful combination. Ripe strawberries are sweet enough to make the rhubarb edible without extra sugar.

Cheers
Zoe

Ooh Zoe that sounds good. Will bear that in mind - rhubarb and strawb mush with natural yoghurt and mixed nuts...bliss...