Sunday, July 14, 2013

Crème de cassis

It's a good year for our blackcurrant bush.

The catbirds are too busy despoiling the raspberries.

These currants can macerate in some Stoli for a month,

before I have to decide whether they become 

blackcurrant liqueur 


crème de cassis.

UPDATE: July 21.

I picked a last cup of currants off the bush and am making an attempt at blackcurrant jam.  I boiled the currants (a bit over 1 cup) with 1/3 cup of water for 10 minutes, then added a tablespoon of lemon juice and 2/3 cups of honey from the backyard and boiled harder for another 14 minutes.  Then I poured and sealed it into a clean, jelly-sized mason jar.  We'll see.

The smell of it has been bringing bees in to investigate.