These are the powerhouse of the family. They have a deep, earthy, and pungent aroma. While too intense for most to eat raw, they are unparalleled when processed into syrups (like Ribena) , liqueurs (Cassis), or jams. They are also exceptionally high in Vitamin C. 2. Gooseberries ( Ribes uva-crispa )
The taste is a sophisticated blend—it lacks the intense muskiness of a black currant but carries more tang than a gooseberry. They turn a deep near-black when fully ripe and are incredibly versatile for baking or fresh snacking. Quick Comparison Table Gooseberries Jostaberries Growth Habit Clusters (strigs) Individual berries Small clusters Thorns Usually very thorny Primary Use Jellies & Syrups Pies & Crumbles Fresh eating & Jams Ease of Harvest Low (due to thorns) CURRANTS, GOOSEBERRIES, AND JOSTABERRIES : a gu...
It features the vigorous growth and thornless stems of a currant, but produces fruit that is larger than a currant yet smaller than a gooseberry. These are the powerhouse of the family
If you can’t decide between a currant and a gooseberry, the is the solution. It is a complex cross between the black currant and two types of gooseberries. They are also exceptionally high in Vitamin C