Redcurrants · common
Jonkheer van Tets
An early Dutch variety with long trusses of jewel-like red berries. The name is hard to pronounce but the currants are easy to grow. Heavy-cropping, reliable, and the translucent berries catch the light like stained glass.
in the kitchen
Redcurrant jelly
Simmer the currants (no need to strip them from the stalks), strain through muslin, add sugar, boil to setting point. Crystal-clear, ruby-red, and the classic accompaniment to lamb. A jar of this is a gift.
where to find the seeds
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