How to Plant and Grow Jostaberries

I grew up drinking Ribena – a sweet syrup made from black currants that’s popular in Europe and widely available at Canadian grocery stores.

I’m always expecting black currants to taste like the drink of my childhood – super sweet.

They’re not of course, but a lesser-known fruit called jostaberry (Ribes x nidigrolaria) comes pretty close to recreating that flavor.

Jostaberry – pronounced “yosta-berry” – is a hybrid cross between three species: the European gooseberry (R. uva-crispa), North American coastal black gooseberry (R. divaricatum) and a black currant (R. nigrum).

It’s a deciduous fruiting shrub that thrives in cool, moist climates, making it perfect for northern gardeners.

In this guide we’re going to cover what you need to know to cultivate jostaberries in your landscape. Here’s what’s ahead:

Jostaberry checks nearly every box for berry lovers.

It’s thornless, disease-resistant, easy to grow, and the fruits are packed with sweet, tangy flavor. The upright shrubs can grow up to eight feet tall and are hardy in USDA Zones 3 to 8.

Jostaberries taste like a gentler, less acidic version of black currants, while their appearance resembles that of gooseberries, though they are typically black or red and slightly smaller.

Beyond their appealing flavor, these berries are nutritious, providing both bioflavonoids and vitamin C.

Jostaberries are resistant to white pine blister rust, a disease that has resulted in planting restrictions on many Ribes species in parts of the US.

Despite this resistance, they are still subject to the same restrictions in some eastern states.

Jostaberry blooms in early spring, producing small flowers that appear singly or in clusters.

The blossoms range in color from burgundy to pink and white, adding subtle color to the garden while offering an early nectar source for pollinators.

The plants are self-fertile and will produce fruit without cross-pollination, but planting more than one cultivar can increase yields.

The jostaberry was bred by Dr. Rudolph Bauer in the 1970s in Cologne, Germany, who named the plant by combining the German words for currant (Johannisbeere) and gooseberry (Stachelbeere).

How to Grow

Jostaberry shrubs are fast-growing and low-maintenance. They’ll reward you with a generous harvest when grown in the right conditions.

Light

Full sun will give you the most reliable fruit production, but these shrubs can also tolerate partial shade. In hotter regions, some afternoon shade can help reduce stress and prevent scorching.

Set plants four to six feet apart to allow for good air circulation and room to grow. Jostaberry shrubs can become quite large and upright, so give them space to stretch out.

Soil

If your soil is heavy or prone to waterlogging, amend it with grit or grow in a raised bed to improve drainage.

Water

Keep the soil evenly moist but not soggy. Drip irrigation works well to provide deep watering without soaking the foliage.

Avoid overhead watering, especially in humid climates, to reduce the risk of fungal disease.

Fertilizing

You don’t need to fertilize jostaberries if you grow them in organically-rich soil.

You can give the plants a side-dressing of well-rotted manure or compost in the spring and fall just to give them a boost.

Cultivars to Select

Several jostabery cultivars are available but they can be difficult to find in the US. Look at specialty nurseries or even plant swap events.

Jogranda

Also sold as ‘Jostagranda’ or ‘Jostaki,’ this cultivar produces large, dark purple berries with a tangy, full-bodied flavor.

Fruit typically ripens from late July into early August, about two to three weeks after ‘Josta.’ Plants grow upright with slightly arching canes and produce reliably heavy crops.

Josta

‘Josta’ was the first widely released jostaberry cultivar, developed in Germany in the 1970s.

It produces medium-sized, deep purple to black fruit with a mildly sweet flavor and low acidity. Berries are typically ready to harvest in late June through mid-July.

Jostine 

‘Jostine’ produces medium to large, dark purple berries with a full, complex flavor that leans more tart than sweet.

The fruit ripens a little later than ‘Josta,’ in mid- to late July, extending the harvest window. Plants are upright, vigorous, and reliably productive.

Maintenance

Jostaberry shrubs grow quickly, much like their currant and gooseberry cousins. They put on a surprising amount of growth in a single season, which makes annual pruning essential.

The best time to prune is in late winter or early spring, while the plant is still dormant and before bud break.

Start by removing any dead, damaged, or diseased wood right at the base.

Older stems, particularly those over three years old, should also be cut out, since they become less productive over time. Clearing away these older branches encourages new, vigorous growth.

Thin out stems that are crossing or crowded, especially near the center of the plant.

Opening up the canopy improves airflow and light penetration, which helps reduce the risk of disease. Any stems growing close to or along the ground should be removed as well.

Propagation

The easiest way to propagate jostaberry is by taking hardwood cuttings during the dormant season. This method is simple, reliable, and doesn’t require any special equipment.

To take hardwood cuttings, wait until late fall through late winter, after the leaves have dropped but before the buds break.

Select stems that grew during the previous summer and cut them into six-inch segments.

For each cutting, make a straight cut just below a bud at the bottom, and a slanted cut just above a bud at the top – this helps you keep track of which end goes in the soil.

Transplanting

Whether you’re working with rooted cuttings or nursery transplants, plant jostaberry in spring in colder regions once the soil is workable.