Jostaberries
Estimated Inventory, pt : 0
Description/Taste
Jostaberries vary in size, depending on the specific type and growing conditions, but average 1 to 3 centimeters in diameter and have a round, oblate, or oval shape. The fruits hang firmly attached to the stems on the plant in clusters of 3 to 5 berries. Jostaberries are light green when young and transition to shades of violet and dark purple, almost black when ripe. Their skin is smooth, taut, firm, and tough, showcasing glossy to dull, matte hues. Each fruit will have a slight give when squeezed once it is mature. Underneath the surface, the translucent, green-purple-tinted flesh is aqueous, soft, and jelly-like with a succulent, tender consistency. The flesh also encases a few to many seeds. Jostaberries sometimes release a fragrant, fruity, and musky aroma when ripe. The berries are edible both raw and cooked, and are known for their sweet and sour taste. Jostaberries are complexly sweet, tangy, subtly savory, and tart, with fruity nuances reminiscent of grapes, black currants, blueberries, and kiwis.
Seasons/Availability
Jostaberries are available in mid-summer, with a peak season around July, sometimes extending into August.
Current Facts
Jostaberries, botanically classified as Ribes x. nidigrolaria, are a category of fruiting plants belonging to the Grossulariaceae family. The berries grow on bushy, sprawling shrubs and were developed through multiple complex crosses made between species of gooseberries and black currants during the late 19th and 20th centuries. Jostaberries are known for their prolific nature, producing large quantities of fruit each season. Growers also value the species for its disease resistance and the fruit’s ability to hang on the plant for several weeks without overripening or falling off. Jostaberries are known by many names worldwide, including Jostabeere, Spreading Gooseberry, Worcesterberry, Goose-Currant, Jostabeeren, Caseillier, Rigatze, and Joglbeere. The berries are not widely produced on a commercial scale as they must be hand-harvested and are reserved for smaller specialty operations. The berries also ripen at different times throughout the season, making harvest a multi-week endeavor. Despite these challenges, Jostaberries are favored as a home garden plant worldwide, especially in Europe and North America, and are sought by chefs and home cooks for their versatility in raw and cooked culinary dishes.
Nutritional Value
Jostaberries have not been extensively studied for their nutritional properties. Some sources note the berries contain vitamin C to strengthen the immune system and other antioxidants to help the body reduce inflammation and guard against free radical damage. Jostaberries may also provide minerals in varying quantities, including calcium, potassium, and magnesium. These minerals support the body in bone health, balancing fluid levels, and controlling daily nerve functions.
Applications
Jostaberries have a fruity, sweet, and sour flavor suited for fresh and cooked preparations. The berries are eaten raw and are consumed straight from the plant after washing. Jostaberries are also served on cheese platters, sliced and added to fruit medleys, or incorporated into grain-based dishes. Try blending and freezing Jostaberries to add to ice cream or use them in smoothies. In addition to fresh preparations, the berries are simmered into syrups and chutneys or cooked into jams, relishes, and other preserves. The tangy flavoring of the fruits complements rich, roasted, or grilled meats when served as a sauce, or the juice can be used to make various cocktails, cordials, and wine. In Europe and the United States, Jostaberries are favored for baked goods like pies, crisps, crumbles, muffins, and cakes. They are also mixed into mousse and pudding recipes. Jostaberries pair well with meats like beef, pork, duck, venison, and poultry, as well as herbs like rosemary, basil, mint, and thyme, and spices such as cloves, allspice, cumin, juniper, nutmeg, and cinnamon. Whole, unwashed Jostaberries will keep for a few days in the refrigerator. The berries have a short shelf life once harvested and should be consumed immediately for optimal quality and flavor. If left on the plant, the berries can remain edible for 2 to 3 weeks. The fruits can also be frozen for extended use.
Ethnic/Cultural Info
Jostaberries were named using a combination of the German words for gooseberry and black currant. In German, black currants are called johannisbeeren, and gooseberries are known as stachelbeeren. “Jo” and “sta” were taken from the beginning of each name and combined to make Josta. When pronouncing Jostaberry, it is said similarly to “yostaberry” or “yusta-berry.” It is important to note that several varieties of gooseberry and black currant hybrids are collectively marketed under the name Josta and Jostaberry. Josta, Jostine, and Jogranda are all original hybrids, but new types, such as Jocheline, Jochina, and Rikö, were later created in Europe, along with the ORUS Series in the United States in the 1960s. The Swiss breeding company, Lubera, also released Jostabeere Confi®Beere varieties in the early 21st century, known under protected names like Jodeli®, Jofruity®, and Jogusto®.
Geography/History
Jostaberries are native to Europe and were initially developed from several crosses throughout the 19th and 20th centuries to combine the traits of gooseberries and black currants. The first cross was conducted by Mr. William Culverwell in 1880 in Yorkshire, England. The hybrid was created from a cross between a European black currant and gooseberry and was classified as Ribes x. culverwellii. It was found that most of the seedlings of this cross were sterile or unable to reproduce. Later in 1926, German scientist Dr. Paul Lorenz of the Kaiser Wilhelm Institute in Berlin found that successful crosses occurred only when the parent European black currant species was the seed or mother parent. After this discovery, Dr. Lorenz created approximately 1,000 F1 hybrid seedlings over the course of thirteen years. During World War II, only eight seedlings from this thousand were saved, and these seedlings were used in additional crosses made by scientists at the Erwin Bauer Institute at Voldsagsen-Hannover in Germany after 1946. Dr. Randolph Bauer is credited with the initial release of the first commercial Jostaberry. Dr. Bauer used colchicine to double the number of chromosomes in the hybrids and used the eight seedlings developed by Dr. Lorenz, backcrossing the gooseberry and black currant parents to produce a new generation of F2 seedlings. Dr. Bauer developed over 15,000 seeds throughout his crosses and eventually selected three seedlings, which he called Josta. The new berries were officially released to the public in 1977, and shortly after, he also introduced varieties called Jogranda in 1985 and Jostine in 1989. Since their official release, new hybrids of Jostaberries have been developed in Europe and the United States, including the ORUS Series, which was created through a partnership between the USDA and Oregon State. Today, Jostaberries are sold worldwide and are primarily found in home gardens, directly through growers, select wholesalers, and farmers’ markets.
Recipe Ideas
Recipes that include Jostaberries. One
is easiest, three is harder.| Art and the Kitchen |
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Jostaberry Muffins with Crumbles |
| The Simple Things |
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Jostaberry Ripple Ice-Cream |
| Lady of the Shire |
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Jostaberry Pie |
| The Garden Shed and Pantry |
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Apple and Jostaberry Sponge Pudding |
