Jostaberries: The Undercover Superstar of the Pick-Your-Own Patch

Forget the usual strawberry rut. If you want to feel like you’ve discovered a secret garden treasure, head to a Dutch PYO farm and make a beeline for the jostaberry bushes.

Think of them as the cool, mysterious cousin of the blackcurrant and the gooseberry. They look like fat, glossy blackcurrants, but they taste like a wild party of sweet, tangy, and earthy. The best part? They grow on thornless bushes, which means zero scratched forearms and maximum happy picking. It’s the perfect activity for a lazy afternoon with friends or kids—everyone can grab a bucket and compare who found the darkest, plumpest cluster. The season is short, from July to early August, so don’t wait too long. Pick the deep purple-black berries that come off easily, and leave the green and red ones to ripen. The thrill of the hunt is real, and the reward is a bucket full of deep purple jewels that stain your fingers (and probably your lips) a lovely shade of mischief.

Once you’re home, you’ll realize you’ve brought back a flavor bomb. Keep them unwashed in a closed container in the fridge and eat them within 3–5 days; rinse them gently just before use. They are incredibly versatile. You can freeze them straight away for winter crumbles (spread them on a tray first so they don’t clump), or get creative.

How to Use Them

The Instant Gratification: Eat them fresh by the handful. They pop in your mouth—sweet skin, tangy pulp. Or, sprinkle them over yogurt, porridge, or a simple vanilla ice cream. A true Dutch appeltaart? Toss a handful of jostaberries into the apple filling for a surprising zing.

For the Pantry: They make a seriously good jam: cook them with sugar, pectin and a squeeze of lemon.

Two Cooking Recipes

1. Jostaberry & Almond Cake (perfect for koffietijd)

This is a simple, buttery cake where the tart berries cut through the richness of the almonds.

Ingredients:

  • 200g butter (softened)
  • 200g sugar
  • 3 eggs
  • 200g self-raising flour
  • 100g ground almonds
  • 200g fresh or frozen jostaberries
  • 50g flaked almonds

Method:

  1. Preheat oven to 180°C (fan) and grease a 22cm cake tin.
  2. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
  3. Fold in the flour and ground almonds until just combined.
  4. Gently fold in the jostaberries. Be careful not to overmix or they’ll bleed too much (a little bleeding is fine—it looks pretty).
  5. Pour into the tin, scatter over the flaked almonds.
  6. Bake for 40-45 minutes until golden and a skewer comes out clean. Let it cool in the tin for 10 minutes. Serve with a dollop of clotted cream or crème fraîche.

2. Pan-Seared Duck Breast with Jostaberry Sauce

This is a fancy dinner that is surprisingly easy. The berries make a gorgeous, restaurant-quality sauce.

Ingredients:

  • 2 duck breasts (skin on)
  • Salt and pepper
  • 150g jostaberries
  • 1 shallot, finely diced
  • 100ml chicken stock
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tbsp butter

Method:

  1. Score the duck skin in a criss-cross pattern. Season generously. Place skin-side down in a cold pan, then turn to medium heat. Cook for 8-10 minutes until the skin is golden and crispy. Flip and cook for another 4 minutes for medium-rare. Rest on a plate.
  2. Pour off most of the duck fat, leaving about a tablespoon in the pan. Sauté the shallot for 2 minutes until soft.
  3. Add the red wine vinegar and let it bubble for 30 seconds. Add the stock, honey, and jostaberries. Simmer for 5 minutes until the berries burst and the sauce thickens slightly.
  4. Swirl in the butter off the heat. Season with salt and pepper.
  5. Slice the duck breast and spoon the sauce all over. Serve with roasted potatoes and a green salad.

So grab a bucket, find a farm in the Netherlands with jostaberries, and go get your hands purple. Your taste buds will thank you.