Similar ideas popular now
These are probably the best muffins ever! They are lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks. I can only find red currants at Christmas, so I use blueberries and decrease amount to 1-1/4 cup.
One of my favourite parts about the dog days of summer is the all-too-brief appearance of red currants. I love their unashamed tartness, their shimmering jewel-like quality, the surprising crunch of the little seeds hiding within. They’re a little overwhelmingly sour on their own, but when added to a sweet baked treat or slowly simmered …
Nectarine Jam from Food.com: Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).