How Do I Store Currants After Harvest?

Fresh currants are more perishable than many people realise. Left at room temperature they begin to deteriorate within a day or two, becoming soft and starting to ferment. However, currants respond extremely well to refrigeration and freezing — a large harvest can be preserved with minimal effort and used throughout the year in jams, sauces, smoothies, and baked goods. Knowing how to handle the fruit immediately after picking makes the biggest difference to how long it lasts.

Short-term fridge storage

Fresh currants will keep for three to five days in the refrigerator. Keep them on the strig — removing individual berries before storage speeds deterioration. Place the strigs in a shallow container lined with paper towel to absorb any excess moisture, and cover loosely. Do not wash the currants until just before you use them — washing and then storing increases moisture and encourages mould growth. Check stored currants daily and remove any that are beginning to go soft or show signs of botrytis to prevent spread.

Freezing currants

Freezing is by far the most practical way to preserve a large currant harvest. The best method is open-freezing: spread the stripped berries (removed from the strig) in a single layer on a baking tray lined with baking paper and freeze until solid — usually two to three hours. Transfer the frozen berries into labelled freezer bags or boxes. Open-freezing prevents the berries clumping into a solid block and means you can pour out just as many as you need. Frozen currants keep well for twelve months and retain their flavour and vitamin C content very effectively.

Stripping berries from the strig

The quickest way to strip currant berries from their strigs is to hold the strig at the top and pull a fork through it from top to bottom, letting the berries fall into a bowl below. This is faster than picking each berry individually. Do this over a wide bowl so that berries do not bounce away across the kitchen. Remove any leaves, green berries, or obviously damaged fruit as you go.

Making jam and preserves

Currants — especially blackcurrants and redcurrants — are exceptionally high in pectin and acid, making them ideal for jam-making. Blackcurrant jam sets readily and keeps for up to a year in sealed jars stored in a cool, dark place. Redcurrant jelly, strained to remove the seeds and skins, is a classic preserve for serving with lamb and game. White currant jam is less common but delicious. Making preserves is an excellent way to use any harvest that exceeds your freezer capacity.

Juice and cordial

Blackcurrants make exceptionally flavourful juice and cordial. Simmer the berries with a small amount of water, strain through muslin, and sweeten to taste. Bottled cordial stored in sterilised bottles in the fridge keeps for several weeks; frozen in ice cube trays it keeps indefinitely and can be added to drinks or sauces throughout the year. Redcurrant and white currant juice can be treated similarly, though they are more tart and usually benefit from more sweetening.