Currants

Red and white currants are different-colored forms of hybrids of Ribes rubrum, R. sativum, and R. petraeum. They became popular in northern Europe in about the fifteenth century and were one of the first plants brought over by early colonists to America. Into the early part of the twentieth century, red currants were a significant crop and were grown, for example, between apple trees in New York’s Hudson Valley for sale locally and for shipment to New York City. Red and white currants are generally concocted into a beautiful, translucent jelly, although some varieties are tasty when eaten fresh.