Freezing

Again, the tart, round fruits freeze very well and are my most common way of preserving them. Lay them out on a parchment- or silicone-lined baking sheet and, when entirely stiff, transfer to a sealable bag. For currants, I often freeze the whole clusters and then knock them off their stems as I transfer to the storage bag. The reason I process the fruit this way is that it is quick and most of these recipes work just as well with frozen fruit, including making jam, so there’s really no downside and it’s not worth the risk of forgetting about the fruit in the fridge until it’s too late.