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Season Seven, Episode One. Backyard Harvest

Berry Exciting Blackcurrants

Discover the history of blackcurrants and why these flavorful berries are treasured in many parts of the world.

description for amiyah: a tiny round blackcurrant in deep glossy purple black, smooth and shiny with a small dried blossom tip, hanging plump and dark.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: I am good, just swaying in the breeze. How about you?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Blackcurrants!
    Amiyah: The hosts gave the wheel a big spin, watched it click past the pegs, and landed on blackcurrants. That set the theme for a deep and tangy look at a tiny dark berry with a big, bold flavor.
    Poke: Buckle up, folks. We are doing blackcurrants today.

  2. History

    Poke: Let us go back in time. What is the story of blackcurrants?
    Amiyah: Blackcurrants have been grown across northern Europe and Asia for centuries, treasured for their intense flavor and used in syrups, jams, and drinks.
    Poke: The little berries became especially popular in Britain, where they were valued for their vitamin C, and they remain a favorite for cordials and preserves.

  3. Fun Facts

    Amiyah: Time for the surprising tidbits.
    Poke: Blackcurrants grow in small clusters on leafy bushes.
    Amiyah: Wait, really?
    Poke: They are very tart, so they are usually sweetened.
    Amiyah: Okay, that is so good to know.
    Poke: The berries have a deep, almost wine like flavor.
    Amiyah: I did not know that at all.
    Poke: Blackcurrants are packed with vitamin C.
    Amiyah: That tracks.
    Poke: They are often made into syrups and cordials.

  4. Varieties

    Amiyah: How many kinds are we talking about here?
    Poke: Blackcurrants come in a few cultivated types with slightly different flavors.
    Amiyah: I am listening.
    Poke: Ben Lomond blackcurrants are richly flavored and tart.
    Amiyah: Ben Sarek blackcurrants grow on compact bushes with sweet berries.
    Poke: I did not know that at all.
    Amiyah: Titania blackcurrants are hardy with a bold taste.

  5. World Use

    Amiyah: Now let us take a trip. How is it used around the world?
    Poke: In Britain, blackcurrants are made into a popular fruit cordial.
    Amiyah: Wait, really?
    Poke: In France, blackcurrants flavor a sweet liqueur called cassis.
    Amiyah: Okay, that is so good to know.
    Poke: In Eastern Europe, blackcurrants are cooked into jams and compotes.
    Amiyah: I did not know that at all.
    Poke: Across many kitchens, blackcurrants flavor pies and sauces.

  6. Myth

    Amiyah: Okay, myth time. What is the misconception?
    Poke: A lot of people think some people think blackcurrants taste just like blueberries.
    Amiyah: Right, that makes sense.
    Poke: Here is the truth. They are different berries. Blackcurrants are much more tart and tangy with a bold, deep flavor, while blueberries are milder and sweeter.

  7. Fan Question

    Poke: We have a Fan Question of the Week. Here it is.
    Poke: Why are blackcurrants usually cooked or sweetened?
    Amiyah: Great question.
    Amiyah: Blackcurrants are quite tart when raw, so cooking them with a little sugar balances their sharpness and brings out their rich, deep flavor.

  8. Host Opinions

    Amiyah: Here is where I land on this one, no sugar coating.
    Amiyah: Honestly, I went in unsure and came out a fan. It earned its spot today.
    Poke: Bold words from someone who once tried to put pineapple on everything.
    Amiyah: Amiyah loves blackcurrant jam spread thick on warm toast.
    Poke: Poke prefers a splash of blackcurrant cordial in cold sparkling water.
    Poke: See, this is why people tune in, the strong opinions.

  9. Lightning Round

    Amiyah: Okay, quick facts, lightning round style.
    Amiyah: Blackcurrants grow on leafy bushes.
    Poke: The berries are small and very dark.
    Amiyah: They are bursting with tart flavor.
    Poke: Blackcurrants pair well with apples.

  10. Recap

    Amiyah: So what did we take away from this one?
    Poke: The hosts learned that blackcurrants are a tiny, tart, deeply flavored berry grown across northern Europe and Asia, loved in cordials, jams, and sauces.

  11. Recipe

    Amiyah: Let us close it out with something delicious.
    Poke: Today we are making Blackcurrant Jam. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Blackcurrant Jam, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Blackcurrant Jam

Ingredients

  • 4 cups blackcurrants
  • 2 cups sugar
  • A quarter cup water
  • 1 tablespoon lemon juice

Preparation

  1. Combine the blackcurrants and water in a saucepan and simmer for 10 minutes until soft.
  2. Add the sugar and lemon juice and stir until dissolved.
  3. Boil gently for 12 to 15 minutes, stirring often, until thickened.
  4. Test by placing a small spoonful on a cold plate to see if it sets.
  5. Let cool, then store in a clean jar in the refrigerator.

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