We are experimenting with gooseberry hedges, its thorny and tough, so why not? Blackcurrant is arguably the best cordial you can make. I make it to create Glogg syrup which is better even than mulled wine. The fruit leather is very sharp unless you add sugar but better than drying whole and fantastic rehydrated in slow cooked porridge. The wine is stupendous and made commercially in Eastern Europe. Blackcurrant crumble cooked long and slow is gorgeous. I cant be bothered with blackcurrant jam, but the jelly is fast, simple, and great on toast or meat.