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Blackcurrant to eat off the bush?


I love blackcurrant flavoured things. Anything. Yum yum yum.

I hate the fruit. I always pick when seen to give it a try and I'm not a fussy eater at all but yuck.

As keen as ever I want to buy a blackcurrant bush and am seeing Big Ben labelled as the sweetest so maybe the obvious choice but the berries being "huge" is making me wonder if there is even more sweet varieties out there with perhaps less appealing smaller fruits?

I'd happily trade size for something I enjoy eating fresh.

Any similar experiences or Big Ben growers? Any alternative suggestions?



  • I also love blackcurrants, but have not heard of a pick and eat variety. They are very astringent when eaten raw. My bushes are prolific so I have resorted to making blackcurrant cordial to use as a hot winter drink, also blackcurrant wine as well as jam of course. Topped with Cornish Clotted cream, icecream, cheesecake etc. etc. etc. My bushes lost their labels years ago when I moved here with pots of rooted cuttings. I am sure there were 3 varieties of the Ben types, they have all done well and although their cropping times are slightly staggered I cannot tell any difference in size of fruit or flavour.

  • fidgetbonesfidgetbones Posts: 16,528

    I used to jam Blackcurrants, but since hubby was diagnosed as prediabetic, we have both cut our sugar consumption. I no longer make jam, but  I freeze all the blackcurrants, and put a handful in the last couple of minutes of porridge simmering. I think they taste sweeter because our overall consumption of sugar is less.

  • ObelixxObelixx Posts: 28,827

    We love blackcurrants too but not fresh ff the bush.  Much too tart.

    I make blackcurrant jelly spiced with cinnamon and cloves and sometimes star anise; blackcurrant cordial, blackcurrant liqueur, blackcurrant vinegar and blackcurrant crumble with ours.

    Vendée - 20kms from Atlantic coast.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • SkandiSkandi Posts: 1,621

    I like blackcurents straight off the bush, but it's important to remember that when they go black they are not ripe yet, they need about another week to sweeten before you pick them, Now my redcurrents.. urck they need suger.

    Unfortunalty neither my neighbour nor I know what type of blackcurrent we have as the bushes came with the houses, and he's been in his house 30 years!

  • Aster2Aster2 Posts: 629

    Obelixx, how do you make the liqueur?

  • ObelixxObelixx Posts: 28,827

    I did it for the first time this year as we were moving so I couldn't freeze surplus and had enough jelly.  I used this recipe but did one lot with gin and another with vodka.

    Vendée - 20kms from Atlantic coast.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • Aster2Aster2 Posts: 629

    Thanks, Obelixx, that sounds delicious. And the cake recipe on the same page, too - reminds me of the version we make with cherries or with redcurrants in summer.

  • LoganLogan Posts: 2,532

    Ebony is sweet and large.image

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