I live in sw England and have inherited a large patch of black currants (as well as jostaberries) as part of the agroforestry land I help manage. However lots of people have their own black currants round here so I need a Unique Selling Point...yes we make some jams etc but they are common too, and I personally have given up eating sugar so would like some way of preserving them without using sugar (even no fructose).
Leaving them on the bush to dry is tricky because the blackbirds take them...better I pick them as soon as they are ripe -if there are recipies for unripe black currants that would also help me!!!
I have heard of something called pemmican which I would love to try one day but I don't have livestock.
I have some pig farmer friends but I am not sure I have time to sort out with them drying their meat and combining with black currants, and I have no idea how it's done anyway or what regulations we may have to follow.
I think I'll just try picking them when they are ripe (hopefully before the blackbirds) and drying them above the woodburner in the wooden cottage I live in.
If they are very tart as has been suggested....I wonder what to combine with? We have plenty of natural herbs growing on the land that we make teas from, but I guess making all the blackcurrants into a tea mix is a bit of a waste as the blackcurrants themselves aren't ingested...
...or can they be combined with some vegetable? ...or perhaps I put a serving suggestion on the packaging, like, 'good with meat and cheese' or something?
I wonder, once dried, how long they store? I could wait until I shoot some squirrels in the winter and make 'squirrel pemmican' ?!!