Ribes × nidigrolaria, known as the Jostaberry, is a complex, interspecific hybrid shrub within the Grossulariaceae family, purposefully created through the cross-breeding of three distinct species: the blackcurrant (Ribes nigrum), the North American coastal gooseberry (Ribes divaricatum), and the European gooseberry (Ribes uva-crispa). The name "Jostaberry" is a portmanteau derived from the first syllables of the German words Johannisbeere (currant) and Stachelbeere (gooseberry). Developed in the 1970s at the Max Planck Institute for Plant Breeding Research in Germany, the goal was to combine the thornless canes and disease resistance of the blackcurrant with the vigor and berry size of the gooseberry, effectively creating an ideal, low-maintenance fruit for home gardens and small-scale commercial cultivation.

The shrub is a vigorous, thornless deciduous perennial that can reach heights of 1.5 to 2 meters. It features sturdy, upright, branching canes covered in dense, dark green, lobed foliage that remains attractive throughout the growing season. In early spring, it produces inconspicuous, greenish-yellow flowers. The resulting fruit is an aggregate-like cluster of large, glossy, deep purple-to-black berries that are slightly larger than a blackcurrant but smaller than a standard gooseberry. Unlike the gooseberry, the jostaberry does not possess skin spines, making it much easier to harvest by hand. The plant thrives in rich, moisture-retentive soils and displays exceptional resilience against common berry diseases like American gooseberry mildew and big bud mite, which frequently plague its parent species.

As a food source, the jostaberry is celebrated for its versatile, tart-sweet flavor profile that acts as a bridge between the intense, musk-like acidity of a blackcurrant and the refreshing, bright juiciness of a green gooseberry. When picked slightly under-ripe, the berries are firm, sharp, and ideal for processing into jellies, jams, or vibrant red-purple syrups. When left to fully ripen on the shrub, the berries develop a deeper, softer sweetness and a richer aroma, making them suitable for fresh consumption, smoothies, or artisanal baked goods like tarts, muffins, and crumbles. Because the berries do not ripen all at once, they are typically harvested in successive pickings over a period of several weeks in mid-summer.

Nutritionally, jostaberries are a concentrated source of dietary fiber, Vitamin A, and Vitamin C—often matching or exceeding the levels found in both currants and gooseberries. The berries are structurally rich in potent antioxidants, most notably anthocyanins (which provide their dark pigmentation) and a diverse spectrum of flavonols like quercetin. The seeds within the berries are notable for their high content of polyunsaturated fatty acids, particularly linoleic and alpha-linolenic acids. In the context of contemporary functional foods, the jostaberry is valued for its contribution to daily intake of polyphenols, which support healthy immune function and combat oxidative stress.