Last week Aly and I spent about half a day harvesting domestic currants and cherries at our friends’ house. That led to a frenzy of home processing. After a few hectic days of pitting and putting up, we assembled a satisfying collection of cherry jam, syrup, and jelly, canned cherries (to be made into whatever we want in the future) and currant jelly. I also have several batches of wine in the works: cherry, red currant, and white currant.
Seeing red! Cherries and red currants in various combinations (Photo: Mark A. Zeiger).