Enough redcurrants remained to make a second batch of redcurrant jelly. As these were riper than the ones I had picked last week, I used less water and the result is a jelly which is brighter but has lass tang. Two well marinated lamb chops, new potatoes,  and a green salad were on the menu to celebrate the jelly. Mint over everything!

There are still more red and white currants. I have been making  purée to freeze for the winter. Good with pancakes and waffles for brunch.

-Susan