The fragility of blackcurrants means they are usually packaged and sold in small punnets to prevent shock.

It's advisable, as with all berries, to check the bottom of the basket to ensure the berries at the bottom aren't crushed.

Choose blackcurrants that are firm and shiny with no trace of mold. 

Blackcurrants are fragile and should be consumed within a short time of purchase. They can be stored in the refrigerator crisper for 24-48 hours. 

Take the berries out of the fridge 30 minutes before eating to restore their rich flavor.

Do not soak the berries. Rinse briefly in cold water just before using.

Handle as little as possible.

Because of their high pectin content, blackcurrants are excellent for jelly and jam making.

Roll them in flour and add to muffin or cake batters or use in a clafouti. 

Poach them in syrup, flavor with a few drops of cassis liqueur, and serve over ice cream or cake.

Try serving blackcurrant jelly with a fresh white cheese. 

Add blackcurrant purée to red meat sauces.

Jelly – to accompany braised cabbage and pork roast. 

Frozen charlotte - soak a sponge cake (sliced into three layers) with blackcurrant syrup. Cover with whipped cream and blackcurrants. Repeat the layering several times, ending with cream and berries. Freeze until serving time.

Cook blackcurrants in a saucepan over high heat until they burst, add butter and serve with duck breast, guinea fowl, roast pork...

Thin some jelly with balsamic vinegar, aged wine vinegar and demi-glaze to accompany roast squab.