– The name Jostaberry combines the German words for blackcurrant (Johannisbeere) and gooseberry (Stachelbeere).
– Their relative rarity is due to labor-intensive hand picking only and propagation by cuttings rather than seed. Plus birds love them.
– On the bright side, the plant is thornless.
Who else would tell you these things?
Following The Kitchn’s lead in their post on gooseberries, Jostaberries are also packed with pectin. Because they’re sweeter I did a 2-to-1 fruit/sugar ratio, vs. gooseberries’ 2 to 1 1/2 fruit/sugar formula.
1 1/2 lbs. ripe Jostaberries
1/2 c. water
12 oz. 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. Both must go!
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 1/2 pint jars.