I'm using the redcurrants to make jams and jellies, as they're a bit seedy and sour to eat raw. I've used a recipe from Sarah Raven's Garden Cookbook, a lovely book with seasonal recipes and lots of tempting photos. I think the jelly may be be a bit runny, but it looks very pretty in the glass jars. It was hard to take a photo without capturing my reflection, too!
The cherries and strawberries, however, are perfect just as they are, freshly picked and eaten straight from the plants. Yummy!
If I get a chance this weekend, I'm going to make some little wet felted bowls in shades of deep pink and red, inspired by all those gorgeous berries. I'll let you know how they turn out, of course :)