Jostaberry

Jostaberries

Jostaberries are a complex hybrid berry created by crossing blackcurrants, gooseberries, and the North American coastal black gooseberry. They have a unique flavor that combines the characteristics of their parent species.

Starting Plants

Jostaberries are typically purchased as bare-root or container-grown plants, as they are hybrids and do not reproduce true-to-type from seeds. Plant jostaberries in well-drained soil with a pH between 6.0 and 7.0. They are self-fertile, so only one plant is needed for fruit production.

Planting Time

Plant container-grown or bare-root jostaberries in early spring, 2-4 weeks before the last frost date. Space plants 4-5 feet apart, depending on the variety.

Harvesting

Jostaberries typically begin producing fruit 2-3 years after planting. Berries are ready to harvest in mid to late summer when they have turned deep purple-black and are slightly soft. Gently pull the berries from the stems and collect them in a container. Jostaberry plants can produce fruit for 15-20 years with proper care.

Seed Harvesting

Jostaberries are hybrids and do not produce true-to-type offspring from seeds. They are propagated vegetatively through cuttings or purchased as plants.

Commonly Grown Varieties

Jostaberry is the primary variety available, as it is a specific hybrid. Some nurseries may offer selected cultivars with improved fruit size or disease resistance.

Culinary Uses

Jostaberries have a unique flavor described as a blend of blackcurrant and gooseberry, with a hint of wild, resinous notes:

• Fresh jostaberries: Eat fresh as a snack or add to fruit salads.
• Jostaberry jam: Cook jostaberries with sugar and pectin for a flavorful, spreadable jam.
• Jostaberry sauce: Simmer jostaberries with sugar and spices for a sauce to pair with meat or desserts.
• Jostaberry pie: Use fresh or frozen jostaberries in a sweet-tart pie filling.
• Jostaberry wine: Ferment jostaberry juice with sugar and yeast for a complex, fruity wine.