I'm going to prune my Crandall's native blackcurrant any day now - yellow flowers have a wonderful spicy fragrance like carnations that fills the air. (BTW, what do you have to trade?) Here's Raintree Nursery's description (that's where I bought them) The most ornamental and the sweetest in flavor of all the black currants. It has deliciously clove scented yellow flowers early in Spring on a spreading 3-4' bush. It makes a beautiful edible hedge. The gooseberry shaped leaves turn brilliant red and yellow in the late summer and fall. The fruit is large for a currant and round. It has a nice sweet flavor without the black currant aftertaste. It makes a milder jam, syrup or raisin than other black currants. The plant is rust resistant and easy to grow.

20 pints sounds good- I should be able to use that much without issue over the course of the year. I've saved a lot of jam bottles that I want to fill. :) I assume you ate some fresh as well? I'm not sure if I'll like them fresh, though I know I like red/white currants. The red and pink currents propagate pretty well from cuttings too. Last August I tried tip rooting and cutting 2 varieties (1 red, 1 pink). The 3 cuttings all grew, neither of the 2 tip-roots grew. I planted them in the ground in November, along with 1 more fresh cutting, which also grew. As of now, all 4 cuttings seem to be doing well. Gooseberries also take well from cuttings (5 of 6 made it) and I believe one of the tip-rooted gooseberries actually took. Of course, it is possible I needed to start the tip-rooting process earlier. I don't think I'll mess around with it much in the future though, as cuttings seem to work so well.

Still have some Black Currant here, a variety called Broadtorp, which is a mild 'fresh eating sort'.

Did you ever get what you wanted? I have No-Name black currant and red currant for you if you would still like this winter- Julie Julie_mn