Raspberries,blackcurrants and more raspberries

[Taffeta]

We have a bumper crop this year. The freezer and fridge are groaning, I've made raspberry and blackcurrant bakewell cake, mini muffins, raspberry jam and blackcurrant pie.

There are still more on the canes and bushes. I need inspiration! There is no more room in the freezer. Not keen to spend masses on extra ingredients eg gin. Any ideas please?

Jams and jellies, especially from the blackcurrants :-)

Raspberry Vinegar? Blackcurrant juice/sirup. That might make a nice christmas hamper gift.

Yes am thinking about blackcurrant jam.

Black currant jam is my all time favourite.

If you're not totally confident then buying jam sugar (with the pectin already added in) makes the process pretty foolproof.

No worries I make raspberry jam and marmalade, but was wondering if it was best use of them. I've not had hm blackcurrant jam before. The raspberry jam I made last week tastes nothing like shop bought, so the faff worth it iykwim.

Summer pudding

I've never made summer pudding, I think because the bread bit puts me off. Maybe I should give it a try.

The idea sounds vile, but it is a really tasty dessert, especially if accompanied by cream or ice cream.

Blackcurrant ripple ice cream
3 Large egg yolks
105g castor sugar
125ml water
300ml double cream
1 tsp vanilla extract
350g blackcurrants
put egg yolks into bowl of mixer and attach whisk or have a hand whisk ready.
Put 80g sugar an dthe water in a small pan ovre medium heat and stir till disssolved. Raise heat and boil without stirring till slightly syrupy (or 108C)
Switch on mixer and start whisking yolks < slowly pour in hot syrup in a thin straem over yolks whisking constantly, Beat for about 4 minutestill thick pale glossy and cool, it should leave a ribbon in bowl
In a sparate bowl whisk cream and vanilla to soft peaks and fold in egg and sugar mix, put into lidded container and freeze 2 1/2 hours
Put blackcurrants in saucepan with a dribble of water and remaining sugar,stir over a low heattill sugar dissilves simmer 10 minutes. Rub through a non metallic sieve and chill
When ice cream is chilled enough to hold its shape but soft enough to work a little roughen the surface with a spoon and make channels holes and grooves in it. Into these tricle pools of blackcurrant puree. Mix a bit to make ripple effct but not too much, try not to have big blobs of fruit or they will freeze icy. smooth over top and freeze another 3 hours or till needed. Soften 15 mins before serving
It is fab!