Red currants and red huckleberries were bountiful this summer, the former in my mother’s garden and the latter in the forest. Inspired, as is frequently the case for me, by the wonderful Marisa of Food in Jars, I decided to try my hand at a preserving an old fashioned colonial shrub.
Huckleberries and currants;
Snowed under with sugar (we made one using birch sugar, for my family in Canada to keep);
Thoroughly muddled and left in the fridge for a couple of days to develop into the cold-pressed syrup that Marisa describes. Top up with vinegar according to the recipe, I used apple cider vinegar.
You needn’t take this next step unless absolutely necessary: seal and pack the jar very well in a suitcase, and take it to England.
I do however highly recommend tucking the huckleberry shrub into a picnic basket along with some sparkling water;
And enjoying a glass of it in the park. Hyde Park was glorious on a late summer weekend, just right for skipping rope with my little family and listening to the grasshoppers.