Jostaberry Recipes

3 lbs ripe jostaberries

2 lbs finely granulated sugar

7 pints water

1/8 tsp grape tannin

1 tsp yeast nutrient

wine yeast

May use fresh or frozen jostaberries. For fresh, strip jostaberries of stems and leafy matter. Discard any that are not completely ripe. Wash thoroughly and crush well in primary fermentation vessel. For frozen, defrost thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over jostaberries and when lukewarm (70-75 degrees F.) add tannin, yeast and nutrient. Cover well and set in warm place for 5-7 days, stirring daily. Strain in nylon straining bag and press pulp well to extract liquid. Discard pulp. Pour juice into secondary fermentation vessel, fit airlock, and let stand two months. Rack, top up and refit airlock, then repeat in two months. After additional two months, rack into bottles and store in dark place to preserve color. May taste after one year, but improves remarkably with age (3-4 years).

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.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.