Thursday, July 31, 2008
Huge apology for the quality of this photo.
Pictured is Red Currant berries along with a few leaves. This is by far my favorite berry to pick as there's no thorns on the bush nor tell tale finger tip stains. Currants come in 3 varieties, Black, Red, and White. A good friend of DH's offered his bush to us. After all was said & done I got about 2 1/2 cups of juice (20 mins. of picking) which is sitting patiently in the freezer waiting to be canned up into jelly.
I use the Red Currant Jelly as a sauce with either Chicken, Rabbit, or Pork Roast cooked up in the crock pot. Depending on the meat herbs such as Rosemary, Thyme, Garlic, or Fennel are added.
Projected cost is estimated somewhere in the neighborhood of .20 per jelly jar - accounts for pectin & lid.
~~~ pelenaka ~~