Have you ever heard of this berry?
It is healthy, tasty and can be used to prepare many delicacies.
Get inspired by our recipes with josta 6x differently, which not only your children will love!
We have tips for great homemade ice cream, muffins and jam.
Sweet cup with josta and whipped cream
Prepare this delicacy that will become your new favorite dessert! The combination of josta and vanilla cream is absolutely delicious.
- 300 g of jost, without stalks
- 50 g of granulated sugar
- 15 ml of elderberry lemonade
- 250 ml whipping cream
- 250 ml fat-free Greek yogurt
- 30 g of powdered sugar
- 1 teaspoon of vanilla extract
- Put the butter, powdered sugar and elderberry lemonade in a pan over medium heat.
- Stir frequently until the mixture begins to bubble (about 5 minutes).
- Reduce the flame slightly and cook for 5 minutes.
- Pour the cooked jost into a bowl, mash with a fork and leave to cool before putting in the fridge.
- Meanwhile, in a large bowl, beat the yogurt, powdered sugar, and vanilla until smooth.
- Whip the cream until it thickens and holds peaks.
- Carefully mix the whipped cream with the yogurt mixture and do not overmix.
- When the jost purée has cooled, remove it from the fridge and fold it into the cream mixture to create ripples.
- Divide into 6 glasses and let cool for at least 20 minutes before serving.
We also have other recipes for a cup with fruit for you in 5 luxurious versions. Taste them all!
Baked cheesecake with josta
The taste of josta is really special and goes well with cheesecake. Try this delicious dessert that is so easy to make!
- 250 grams of oat biscuits
- 80 grams of butter
- 3 eggs
- 450 grams of mascarpone
- 200 grams of whipping cream
- 150 grams of powdered sugar
- 1 teaspoon of vanilla extract
- 100 grams of josta (remove the stems)
- Preheat the oven to 190°C.
- Crush the biscuits into crumbs in a food processor and then combine them with the melted butter.
- Press the mixture into the bottom of a 26 cm cake tin.
- Bake for 5-7 minutes.
- In a large bowl, use a hand mixer on medium speed to beat the eggs with the powdered sugar until light and fluffy.
- Reduce speed to low and add mascarpone, whipping cream and vanilla extract.
- Beat until smooth.
- Pour the cream cheese over the baked base.
- Carefully place half of the jost on top of the cake.
- Bake the cheesecake for 20 minutes and then sprinkle the rest of the jost on top.
- Bake for 20 minutes.
- Allow the cheesecake to cool completely at room temperature, cover and refrigerate overnight to set completely.
- Serve the next day.
This famous dessert has gained so much popularity that it is improvised in many forms. We will advise you how to make a great cheesecake in both baked and unbaked versions!
Josta fruits can be used to make a wonderful jam with full flavor without the need to add pectin. The amount of sugar needed will vary depending on the ripeness of the fruit and your taste preferences.
- 4 cups jost, de-stemmed
- 2-4 cups of sugar
- 1/4 cup lime juice
- Wash and stem the josta and bring to a boil in a large pot with 1/4 cup lime juice.
- After the berries begin to release their juice, add the sugar and cook for a few minutes to check for sweetness before tasting.
- Add more sugar if needed and continue cooking.
- Test for firmness by dropping some hot jam on a cold plate, let it cool, and if it doesn’t run, it’s done.
- Pour into sterilized pint glasses and process for 10 minutes in a water bath.
- Remove the jars from the water and let them cool overnight on a towel or hot mat.
- Enjoy it!
Discover similar tips
Vanilla ice cream with ice cream
Make the homemade ice cream special. It will give it a great twist and not only your children will be excited!
For the vanilla ice cream:
- 400 ml of milk
- 200 ml of whipping cream
- 1 vanilla pod
- 6 egg yolks, beaten
- 100 g of granulated sugar
On the joist:
- 400 g of jostaberry
- 200 g of granulated sugar
- Put the milk and cream in a saucepan.
- Cut the vanilla pod lengthwise, scrape out the seeds and add the pod to the pot.
- Heat slowly, stirring occasionally, until the mixture is hot but not boiling.
- Meanwhile, beat the egg yolks and sugar in a bowl.
- When the milk mixture is hot enough, pour it into the eggs and sugar, whisking constantly.
- Return the mixture to the pot and heat gently, stirring constantly, until the mixture is thick enough.
- This can take up to 15 minutes.
- Remove from the heat and allow to cool, then refrigerate for at least 2 hours.
- Place the butter and sugar in a saucepan, cover and cook gently, stirring occasionally to dissolve the sugar.
- As soon as the skins begin to separate from the josta and the juice flows, remove from the heat.
- Leave to cool for a while and then blend the jost in a blender.
- Strain through a sieve to remove the skins and seeds and allow the syrup to drip until you are left with dry pulp in the sieve.
- Cover the syrup and refrigerate for several hours.
- Mix the cooled milk mixture well, then churn it in an ice cream maker according to the manufacturer’s instructions.
- When the mixture is thick and almost frozen, add syrup to the machine as needed.
- Transfer to a plastic container and freeze.
- Allow to soften slightly before serving.
Try our other recipes for homemade ice cream and prepare a great summer refreshment!
Muffins with josta and crumbs
Taste these luxurious muffins with fresh josta and crunchy crumb that your whole family will love. Plus they are so easy!
For the dough:
- 300 g plain flour
- 2 teaspoons of baking powder
- 200 g of fresh jost, washed and drained
- 1 teaspoon of salt
- 1 cup apples, coarsely grated (optional)
- 125 g of sugar
- 3 eggs
- 80 ml of oil
- 80 ml of milk
On a small scale:
- 4 tablespoons plain flour
- 2 spoons of sugar
- 1 teaspoon of vanilla
- 1 tablespoon of margarine
- Mix the plain flour, baking powder, salt and sugar in a large bowl.
- In another bowl, mix the eggs, oil and milk.
- Pour the wet ingredients into the dry and mix briefly.
- Add the grated apple and jost.
- Fill the dough into silicone muffin molds (do not overfill them).
- In a large bowl, use a fork to crumbly mix the ingredients.
- Spread the crumble onto the muffin batter using a spoon.
- Bake at 180°C in a preheated oven for about 20-22 minutes, until the muffins are crispy golden and a toothpick inserted into the center of the muffin comes out clean.
- Enjoy your meal!
Fruit smoothie with mint
The combination of apples, jost and mint is beautifully refreshing and will pleasantly cool you down during summer days. Try it yourself!
- 6 apples
- 225 g of jost
- 10 g of mint
- Peel and slice 6 apples. Mix them with josta, mint leaves and 250 ml of cold water and blend into a smoothie.
- Enjoy it!
What about trying a detox smoothie ? We have lots of great tips for you!
A few interesting facts about josta
Josta is a cross between a blackcurrant and two different gooseberries, resulting in delicious black fruits that taste more like gooseberries when unripe and blackcurrants when fully ripe.
- Josta fruits are rich in vitamin C and antioxidants .
- They can be eaten fresh .
- They are also used to make jams, relishes and chutneys .
- They can be found in desserts and you can process them to make liqueurs and fruit wines .
- Josta can be stored for several days in the refrigerator .
- After washing, you can freeze it.
- It can last for several months in the freezer.
And how did you like our recipes today? Write to us in the comments!