History: This black currant (Ribes nigrum) is a family classic that was grown by Ken's great-grandmother.
Why We Grow It: Grandma Ethel produces large fruit with a slightly stronger flavour than Titania and an unusual sweetness for a currant. The berries make a very tasty juice - the recipe can be found further below!
Canadian Hardiness Zone: 3
Soil Preference: Loam, prefers well-drained soil with plenty of organic matter
Sun/Shade: Prefers full sun (approx. 8-10 hours of sun daily) but will tolerate some shade
Pollination:Self-pollinating, this variety will produce fruit without a different black currant variety but will produce more and better fruit if one is present
Ripens: Early July
Storage: Keeps up to two weeks when stored in the fridge
Recommended Use: Fresh eating, juice
Recipes: Ken's Black Currant Juice (per quart jar)
1 cup of Grandma Ethel black currants
1/2 cup honey
Mix the currants and honey into a quart jar and fill the rest with water. Process in a canner for 25 minutes.
Size including roots: 20cm+ (1 year plant)
A note on the "Grandma" Series: Inspired by this modest currants' success here at the nursery, we decided to curate our own repertoire of family favourites! Check out our tried-n-true gooseberries, rhubarb and raspberries.
