BLOOMINGTON, Ill. — Eating currants may have been a guilty pleasure at one time, but today currants are being celebrated.
Currants: Banned fruit now celebrated in sweet and savory recipes
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University of Illinois Extension nutrition and wellness intern, Joo Yee Lim, gets the bubbles out of Blueberry-Currant Jam.
Joo Yee Lim, an Illinois State University Extension dietetic intern, picks black currants at The Refuge Food Forest in Normal, Ill. She later turned them into jam.
Jenna Smith, Extension nutrition and wellness educator, and her intern, Joo Yee Lim, prepare Blueberry-Currant Jam.
University of Illinois Extension nutrition and wellness intern Joo Yee Lim labels Blueberry-Currant Jam.
1 quart stemmed blueberries
½ C. nonfat milk
From So Easy to Preserve, 6th edition