The currants remind me that July’s gem is ruby.

Black currants probably should be called spineless gooseberries, but then who would try them?

We picked both in the sun and heat of yesterday, saving jelly making for the cool of our rainy today. Red currants have pits and so must be made into jelly. Black currants have tiny seeds and make a velvety jam. Basic ratio is one to one, juice or fruit to sugar. Both have natural pectin and jell wonderfully. Ah, we are jelly rich!