Overview

The jostaberry is a hybrid berry in the Ribes genus, bred from black currant, North American coastal black gooseberry, and European gooseberry. The nearly black berry has a flavor that combines the tartness of black currant with the sweetness of gooseberry. It is a cold-hardy, disease-resistant bush developed primarily in Germany.

Origin and history

The jostaberry was developed in the 20th century by German plant breeders at the Max Planck Institute for Plant Breeding Research in Cologne. It is a complex cross involving three species: black currant (Ribes nigrum), the North American coastal black gooseberry (Ribes divaricatum), and the European gooseberry (Ribes uva-crispa). The name “jostaberry” is a portmanteau of the German words for black currant (Johannisbeere) and gooseberry (Stachelbeere). A related hybrid, the Jochelbeere (Ribes × culverwellii), descends from only two of these species, R. nigrum and R. uva-crispa [1].

Varieties and aliases

  • Jostaberry (common name)
  • Ribes × nidigrolaria (scientific name)
  • Jochelbeere (Ribes × culverwellii, a related two-species hybrid)

Culinary uses

Jostaberries are typically used in jams, jellies, pies, and preserves, similar to black currants and gooseberries. The berries can be eaten fresh but are quite tart, so they are often sweetened for cooking. They pair well with other summer fruits and are used in sauces for game meats. The fruit freezes well, making it practical for year-round use.

Cross-cuisine context

The jostaberry has no direct analogue in Mexican cuisine, where native berries such as capulín (Prunus serotina var. salicifolia) and zarzamora (wild blackberry) are more common. In European-derived cuisines, it functions similarly to black currant or gooseberry, both of which are used in preserves and baked goods. In the LA context, jostaberries are not a traditional ingredient in any of the platform’s primary cuisines (Mexican, Korean, Japanese, Chinese, Vietnamese, Filipino, Cambodian, Armenian, Persian, Salvadoran, Guatemalan, Russian, Arabic, Peruvian) and would be encountered primarily in specialty or heirloom fruit contexts.

Notes for cooks

  • Jostaberries are very tart when underripe; wait until the berries are fully black and slightly soft for best fresh eating.
  • The fruit freezes well without losing structure, making it suitable for off-season use in preserves.
  • Substitute jostaberries in any recipe calling for black currants or gooseberries at a 1:1 ratio.