A Gooseberry and Currant cross! The rich berry taste is reminiscent of Gooseberry with a kiss of Black Currant. Deep-red, almost-black fruit is high in vitamin C and forms in large clusters, ideal for juices, jams and jellies, and fresh-eating. Cold-hardy plants are long-lived, thornless, and productive once established. Self-pollinating. Mature height 1-2 m (ft).
Jostaberries : Printable pdf file – Information
Jostaberries are packed with pectin. Because they’re sweeter this is a 2-to-1 fruit/sugar ratio.
1 1/2 lbs. ripe Jostaberries
1/2 c. water
1 c. sugar
Wash the berries and pick over. Nip off both ends of the berries — one end has a shriveled remnant of blossom, the other has the stem.
Stew the berries in the water for 15 minutes over med-low heat. Meanwhile heat the sugar in a 200° oven — this will hasten the cooking when the sugar is added.
After 15 minutes the fruit should be soft and mushy. Use a wooden spoon to break it down further if needed.
Add the hot sugar and stir until dissolved. Turn heat up to medium-high, stirring all the while. When it comes to a full-on boil that will not stop, cook, stirring, for 6 minutes.
Pour into sterilized 1/2 pint jam jars. Seal and process in a boiling water bath for 10 minutes.
Makes 3 x 1/2 pint jars.