Kitchen Garden Forum

Have just made this season’s first batch of blackcurrant jelly (scrummy!). When my wife saw the resultant pulp in the jelly bag she thought it smelled too good to waste, so put it through the liquidiser after adding a little water to enable the liquidiser to cope with it, and mixed it with Greek yoghurt. Although the texture is slightly strange (or at least, different) the flavour is delicious. Equally good with crème fraiche. Well worth a try.

We've just been doing a similar exercise with redcurrants. Wish we'd thought of doing that with the pulp. I'm afraid I forked it into the topsoil around one of my spare tomatoe plants which was planted in a bed with rather poor soil in the hope of adding a little humous. I'll probably end up with a blackcurrant flavoured tomato now!