I can’t remember when I first tasted black currant jam. I know I was on a very fixed income; perhaps after college while living in NYC where my rent consumed 60% of my salary and I regularly roamed the aisle of Balducci’s on the way home from work “eating with my eyeballs” before returning home for another bowl of couscous and beans. I do remember vividly the small slender bottle of St. Dalfour Conserves (from France!) felt like one of the few luxury items I could afford. I savored the rich color and taste.
Today, black currant jam retails for about three times the cost of other fruit spreads. The average consumer might balk at that price difference and grab a jar of Welch’s. They would be missing the magic. Just like maple syrup, a whole lot of berries – and time and effort – go into every bite. If you are lucky enough to have a friend grow their own and offer you some, know that person REALLY loves you. (NOTE: Everything I’m writing here goes the same for gooseberry jam; maybe more-so since those plants have the nastiest thorns I’ve ever encountered in growing food. But I moved my gooseberry bushes this year and they’re rebelling with no harvest otherwise I’d probably be dedicating this space to their bounty.)
I’ve been growing black currants for a few years now. I’ve lost count of how many. And I haven’t really done my homework to do it well. This is a common challenge (and joy!) of urban farming, and consistent with my life in general; I like too many things, try too many things, never specializing and becoming expert in anything. At any rate, I learned a bunch of new tips in writing this that I’ll be trying in the next year’s cycle and perhaps at this time next year I’ll be enjoying even more of these distinctive fruits. Who knows, you, dear reader, might even get on the list for a gift if you leave a comment below.
The black currant bush, and its berries, has a pungent smell. I’m sure it puts many people off. But for those with adventurous palettes and olfactory systems, it’s rich and inviting. I haven’t tried the berries raw, and wouldn’t recommend it for anyone who isn’t already drawn in by the smell, but for folks who like sweets without too much sweetness, do yourself a favor and find a jar of black currant jam.
