Auggie's Black Currant Preserve
Black Currants are beloved berries in Europe and Britain, although little known here, which is a shame since they are bursting with vitamins and antioxidants. Using our own organically grown Black Currants (variety "Titania"), we make this preserve by cooking the berries with just a little sugar to capture the many layers of flavor the currants possess.
Some folks might call this "Black Currant Jelly" since we strain the berries of seeds, but because we make the preserves from the whole fruit itself, passing it through a sieve and pressing through the pulp of the berries, it's richer and far more intense than a "jelly" made simply from juice.
Black Currant Preserves (or "jelly") is a legendary tea-time treat with scones, but its rich, complex flavor inspires savory recipes as well. (The finest savory tart I ever tasted was one of Swiss Chard and gruyere whose crust had been brushed with Black Currant Preserve before filling.)
It’s unique flavor makes a great addition to a cheese board or charcuterie platter. Explore its use in sauces or glaze for meats like lamb and pork or poultry.
8 oz. net weight in our hexagonal glass jar
Black Currants are beloved berries in Europe and Britain, although little known here, which is a shame since they are bursting with vitamins and antioxidants. Using our own organically grown Black Currants (variety "Titania"), we make this preserve by cooking the berries with just a little sugar to capture the many layers of flavor the currants possess.
Some folks might call this "Black Currant Jelly" since we strain the berries of seeds, but because we make the preserves from the whole fruit itself, passing it through a sieve and pressing through the pulp of the berries, it's richer and far more intense than a "jelly" made simply from juice.
Black Currant Preserves (or "jelly") is a legendary tea-time treat with scones, but its rich, complex flavor inspires savory recipes as well. (The finest savory tart I ever tasted was one of Swiss Chard and gruyere whose crust had been brushed with Black Currant Preserve before filling.)
It’s unique flavor makes a great addition to a cheese board or charcuterie platter. Explore its use in sauces or glaze for meats like lamb and pork or poultry.
8 oz. net weight in our hexagonal glass jar
Black Currants are beloved berries in Europe and Britain, although little known here, which is a shame since they are bursting with vitamins and antioxidants. Using our own organically grown Black Currants (variety "Titania"), we make this preserve by cooking the berries with just a little sugar to capture the many layers of flavor the currants possess.
Some folks might call this "Black Currant Jelly" since we strain the berries of seeds, but because we make the preserves from the whole fruit itself, passing it through a sieve and pressing through the pulp of the berries, it's richer and far more intense than a "jelly" made simply from juice.
Black Currant Preserves (or "jelly") is a legendary tea-time treat with scones, but its rich, complex flavor inspires savory recipes as well. (The finest savory tart I ever tasted was one of Swiss Chard and gruyere whose crust had been brushed with Black Currant Preserve before filling.)
It’s unique flavor makes a great addition to a cheese board or charcuterie platter. Explore its use in sauces or glaze for meats like lamb and pork or poultry.
8 oz. net weight in our hexagonal glass jar
