How to make sunberry jam. Sunberry berry - useful properties and recipes. Whole berry jam

28.08.2020

Sunberry is a berry that was bred in 1905 by American breeder Luther Burbank. It is often called the Canadian blueberry, however, in fact, it is a type of nightshade, that is, a plant rather close to tomatoes and potatoes. It is noteworthy that it turned out the new kind by crossing two little-known and completely inedible (though not poisonous) herbaceous nightshades. But the “sunny berries” themselves (as their name is translated) are so tasty and sweet that they make jam, not vegetable salads.

Berry features

Until now, this plant is little known on the territory of Eurasia, although it has already been proven that in our climate these berries are quite capable of growing and producing good harvest. African nightshade genes have given the sunberry a high yield and a fairly large berry size. In color and shape, these fruits resemble blueberries or blackcurrant, and in size sometimes reach the dimensions of a cherry.

Sunberries contain many useful substances:

vitamin C;
carotene;
iron, potassium, magnesium, zinc and copper;
manganese and silver;
fructose and galactose.

These substances improve blood circulation, increase immunity, normalize the functioning of the pituitary gland and the level of hemoglobin in the blood. Also not a large number of sunberry can improve the intestinal microflora. Sunberry jam or berry tincture copes well with colds and is used to increase the elasticity of blood vessels in cardiovascular diseases. Rubbing fresh berries into a pulp can also treat burns and other types of skin lesions.

Selection and preparation of fruits

Sunberry - annual plant, so you need to plant it using the same technologies as one-year-old strawberries: just plant it in the garden and weed it regularly to get a decent harvest. Droughts and frosts down to -10°C are easily tolerated by the plant. Sunberry bushes can reach 1.5 meters in height and, under favorable conditions, up to 5 kg of berries can be harvested from each of them. So it is not in vain that sunberry is gaining more and more popularity among gardeners: this berry is very beneficial for harvesting for the winter.

But in raw form, it is not worth eating in large quantities. Tannins, which give a characteristic astringent taste, are found in large quantities in sunberries. The well-known chokeberry, a large amount of which in its raw form can provoke constipation and other ailments, but at the same time it makes excellent wines and tinctures. Sunberry has the same properties, so the wine made from these berries is a good alternative for those who do not like jam.

Another advantage of the sunberry is that it is very easy to pick berries from the bush, it does not have needles that would make this process difficult, and the clusters hang very compactly. However, when assembling, you still need to be careful: accidentally crushed berries are not so scary, but juice will flow out of them ahead of time and, most likely, they will have to be thrown away.

After harvesting, clean the berries from foliage and green legs. Pick out any damaged, unripe, or suspect berries from the bucket. Since the skin of sunberries is denser than many other berries, it is recommended to pierce it before boiling it. However, with a large harvest, this is not very convenient to do, so it makes sense to use a meat grinder, so the berries will cook much faster. After that, they can be used for their intended purpose. Small seeds in berries do not require removal.

How to make jam?

The scope for using sunberries in cooking is huge. If you want to make preparations for the winter, then you can make jam, compote or juice. You can use cooking recipes when only sunberry is cooked. To do this, just add sugar in proportions of 1: 1.

But if you want something original, then sunberry can be combined with a number of different ingredients. It can be ground or grated ginger (2 tablespoons per 1 kg of berries), orange, lemon or apples.

with orange

For oranges, lemons and apples, you will definitely need a meat grinder or blender. Take a few oranges, peel and seeds inside (this can be done by gutting the fruit) and cut into as small pieces as possible. Then pass the oranges along with the sunberry through a meat grinder or grind them in a blender. Add sugar to the resulting slurry, pour water (in proportions of 2 liters per 1 kg), mix and simmer for 15-30 minutes, depending on what consistency of jam you want to end up with. After that, spread the jam in sterilized jars and roll up. At the same time, be sure to check the tightness of the jars, otherwise the jam will quickly deteriorate.

To ensure that sunberries and related ingredients retain their beneficial features, do not bring the jam to a strong boil. You can also not fill it with granulated sugar, but prepare sugar syrup in advance. To do this, it is enough to dissolve sugar in a small amount of water. And the easiest way to do this is with a small saucepan set on fire: the heat will dissolve the sugar faster.

You can even take the water prepared for jam, dissolve sugar in it on fire, and add berries and fruits to the resulting syrup. You can add some more citric acid, it will improve the preservation process of the product. You need to add it in an amount of no more than 2 grams per 1 kg of berries and do this during the boiling process immediately before laying out in jars.

With lemon

If you decide to make jam with lemon, then you can also take mint in addition. Its leaves go well with lemons in any dish and give spicy taste. To do this, you can buy already ground mint in the seasoning department or find it among herbal teas. But fresh mint will be especially good, its leaves can be finely chopped with a knife or passed through a blender along with the rest of the ingredients. And if mint does not suit you, you can replace it with lemon balm leaves. Melissa does not have a pronounced menthol taste, it is more like a lemon and complements it well, increasing the concentration of anti-cold substances in the dish.

Lemons themselves are better to take no more than 1-2 pieces, since, unlike oranges, these fruits are quite sour, and also give a large amount of citric acid. It is a preservative, so this jam can stand even longer than jam without lemons. But you will have to add a little more sugar if the sour taste does not suit you. Don't forget to remove lemon pips so that they do not fall into a jar of jam. But it is quite possible to leave the peel, in a lemon it is not very thick and easily softens during the cooking process. But the amount of nutrients, including vitamin C, in the peel is noticeably higher than in the soft parts of the lemon.

Another option is to combine lemon and orange in sunberry jam. To do this, it is enough to take 1 lemon and a couple of oranges, you can not have a very sweet variety: if they are not very tasty to eat fresh, then here they will come in handy.

with apples

Combining sunberries and apples, you will need one and a half times more sugar and medium-sized fruits at the rate of 6 pieces per 1 kg of berries. The Antonovka variety, popular among gardeners, is best suited for such a jam. Its green, sour fruits are ideal for canning.

In this case, you will have to expend more effort. Apples need to be washed, peeled and the inside with seeds. Then finely chop them. Alternatively, you can grate the apples, it will be faster, and the fruits will give a lot of juice, which will dissolve the sugar.

After that, cover the apples with sugar and add the sunberries there. Stir and leave for 4-6 hours. Then fill the semi-finished product with water and put on a slow fire. Cook this mixture for at least 30 minutes, stirring occasionally.

After this time, remove the container of jam from the heat and let it brew for at least 12 hours. Then boil it again for 15 minutes and spread it over prepared jars.

See the next video for how to cook beautiful and tasty sunberry jam.

Sunberry - this is how sunberry is translated into Russian - does not have a very pleasant taste, but it has healing qualities that are successfully used both for prevention and for getting rid of many ailments. It is not eaten raw, but simple recipes jams and preserves allow you to cook delicious and healthy dishes. This exotic representative of the flora belongs to the Solanaceae family, is bred by breeding and is called "sunberry" or "garden nightshade".

Healing properties of sunberry

The popularity of sunberry among summer residents is growing every year. This is facilitated by:

high yield;
unpretentiousness to growing conditions;
pronounced preventive and curative qualities.

Sunny berry or garden nightshade contains large amounts of biologically active substances and vitamins and minerals that are vital for human health. It consists of: chlorophyll, a complex of bioflavonoids, anthocyanins, pectin, vitamins C and A, calcium, iron, selenium, potassium, sodium, silver, manganese, zinc, copper, nickel, chromium.

Due to its composition, sunberry fruits tone, cleanse and rejuvenate the human body, strengthen immunity, regulate metabolic processes.They are effectively used to treat:

diseases of the digestive system;
rheumatism and restoration of the musculoskeletal system;
of cardio-vascular system;
problems with the weakening of the eye muscles and the removal of fatigue syndrome;
constipation and hemorrhoids.

Long-term observations of specialists confirm the high effectiveness of the use of solar berries in the manifestation of symptoms of aging, namely:

memory loss;
decrease in muscle strength;
deterioration of vision;
impaired coordination of movement.

Regular inclusion of garden nightshade in the daily diet ensures that the body's need for minerals is replenished, which significantly affects the prolongation of an active lifestyle, slows down aging and protects against viral infections.

Sunny Berry Recipes

The sour-bare taste of sunberry fruits with the smell of freshly cut grass does not cause admiration. In their raw state, they are used exclusively to combat ailments.

To remove the specific taste of nightshade - ripe berries are poured with boiling water for one minute.

In cooking, garden nightshade berries are used in combination with other fruits for wonderful delicacies - tasty and healthy, as well as for juices, wine and liquor.

Nightshade juice

Sunberry juice has a powerful antiseptic effect and effectively heals wounds and fights inflammatory processes throat and oral cavity.

Before pressing, the berries are pre-treated. They are placed in a saucepan, poured a little water and, stirring gently, heated over low heat. You can also use the microwave.

Warm fruits are passed through a juicer. Honey is added to the resulting juice at the rate of 200 grams per 1 liter, poured into glass containers, stored in a dark, cold place.

Wine and sunberry liqueur

At home, garden nightshade berries are easy to make wine or liquor. Drinks have a pleasant taste and have healing powers.

To prepare the first of them, overripe sunberry fruits are used, which are ground with a pusher to a uniform mass, covered with sugar, everything is thoroughly mixed and poured into a ten-liter glass bottle.

The remaining volume of the container up to the shoulders is filled with cold boiled water, a children's inflatable ball or a rubber glove is put on the neck. The blank is sent to a dark cool place for 30 days. The finished wine is filtered and bottled.

Ingredients: sunberry - 3.5 kg, sugar - 3 kg.

Sunberry liqueur recipe includes:

fruits of garden nightshade - 1 kg;
granulated sugar - 1.2 kg;
vodka in proportion to berry syrup 1:1.

From fruits and sugar, it is necessary to cook a thick syrup, cool it, drain and mix with vodka. Distribute the finished liquor into glass bottles and send it to the pantry for storage.

cold jam

Cold jam is made from sunberries and sweet and sour apples. Using a blender or meat grinder, both components are processed into puree, covered with sugar and left to brew overnight.

Ingredients:

garden nightshade puree - 1 kg;
applesauce - 1 kg;
granulated sugar - 2 kg.

In the morning, the jam is laid out in clean, dry jars, tightly sealed. Store the workpiece in the refrigerator or cellar. Lovers of bright flavors in this recipe can replace apples with citrus fruits.

Sunberry jams and preserves

Today, you won’t surprise anyone with raspberry or strawberry preparations, so many housewives, seeking to diversify the family menu, are increasingly offering various desserts from sunny berries. The most popular dishes are jam and preserves. This delicacy, which has an exquisite delicate taste, will be appreciated by those who do not like excessive sweetness, but enjoy a refined aftertaste.

There are many original recipes blanks for the winter from the fruits of garden nightshade. All of them include the addition of fruits and spices to the dish, giving it an unusual flavor and bright aroma.

Only well-ripened berries are used to make sunberry jam, which significantly reduces the need for sugar and makes the dish more dietary.

Garden nightshade with lemon

The easiest recipe for preparing sunberries for the winter is jam with the addition of lemon, which will enhance the taste and brightness of the color.

Ingredients:

sunberry fruits - 2 kg;
granulated sugar - 2 kg;
lemon - 1 piece;
peppermint leaves - 10 pieces.

The berries of garden nightshade are sorted out, washed and scalded with boiling water. Lemon and fresh mint leaves are thoroughly washed.

All components are crushed, passed through a meat grinder or blender, covered with sugar. Everything is mixed and first boiled, and then boiled over low heat for about 20 minutes, stirring constantly.

Hot jam is poured into dry warm jars, hermetically sealed. Store at room temperature in a place protected from light.

Whole berry jam

For lovers of jam with whole fruits, there is another recipe. It will take significantly longer to prepare, but the result is worth it.

The fruits of garden nightshade are quite hard and have a thick skin. These structural features prevent the release of juice even under the influence of sugar. To eliminate this problem, before cooking, each berry is recommended to be pricked with a sharp object: a needle, pin or toothpick.

First you need to cook a syrup of 1 kg of sugar and 1 tbsp. water. Unpeeled lemon sliced \u200b\u200bwith mint leaves is placed in it and boiled for 10 minutes over low heat. The resulting solution is filtered through gauze or a sieve, brought to a boil, sunberry berries are poured into it, boiled for 5 minutes and allowed to cool for four hours.

The process of boiling and complete cooling is repeated twice. At the last cooking, put 1 kg of sugar into the mass and cook for about 10 minutes more.

Hot jam is packaged in containers, hermetically sealed and sent for storage in the pantry.

The ingredients in the recipe are the same as for making jam, only you need to add one glass of water for syrup.

Sunberry with orange and quince

Sunny berry jam with the addition of orange and quince pieces has an unusual taste, and the spices included in the recipe give a pronounced aroma.

Ingredients:

sunberry berries - 1000 grams;
orange - 1 piece:
quince - 6 fruits;
barberry - 150 grams;
sugar - 1500 grams;
water - 300 grams;
ginger, lemon balm, mint - to enhance the flavor as desired.

Berries and fruits are sorted, washed under running water. The peel is removed from the quince and chopped on a coarse grater or passed through a meat grinder. Orange with zest cut into thin slices.

All fruit and berry components are placed in a large container and left to infuse all night.

In the morning, water is poured into the resulting mass, sugar is added (if desired, the amount can be reduced), mixed, put on fire, brought to a boil and continue to cook for half an hour, stirring occasionally, avoiding burning.

Turn off the flame and let the jam cool completely. After twelve hours, add herbs, grated ginger, if desired, and repeat the cooking process until tender.

Hot jam is laid out in a glass container and hermetically sealed. Store in a pantry or other place without access to daylight.

Garden nightshade with apples

Sunberry fruits are wonderfully combined with sour apples, especially tasty and fragrant jam is obtained with Antonovka. It has a delicate taste and delicate aroma, served with pancakes, toast, and is also used for filling pies.

Ingredients:

garden nightshade berries - 1 kg;
apples - 6 pieces;
sugar - 1.5 kg;
boiled water - 300 ml.

The ripened sunberry berries are sorted out, washed thoroughly. Apples are peeled from the core and skin, cut into pieces. Both components are ground using a meat grinder or food processor.

Sugar is poured into the resulting fruit and berry mass, mixed and allowed to brew for about six hours. After that, water is poured in and boiled over low heat for half an hour, stirring continuously to prevent burning.

After the first cooking, the jam is allowed to cool completely and continue to infuse for at least half a day. After the time has elapsed, cook until fully cooked. The hot billet is poured into glass containers and hermetically sealed.

In this recipe, if desired, you can add chopped ginger, cinnamon, vanilla, cherry leaves, lemon balm or mint. Spices will add piquancy to the taste and enhance the aroma of jam. For one kilogram of berries use one teaspoon of spices.

When using the leaves of fragrant plants, it must be remembered that they must be removed from the finished jam.

Preparing jam by pasteurization

When harvesting sunberry with apples, many housewives use the pasteurization method, in which all the useful properties of the fruit are preserved to the maximum. For this, a syrup is initially prepared from 1.7 kg of sugar and 300 ml of water for each kilogram of berries, and the fruit and berry mass is poured hot. The mixture is heated to 60 degrees and laid out in sterilized jars. For storage, a refrigerator or cellar is suitable.

Sunberry jam is a wonderful addition to the diet in winter time. It can be a delicious independent dessert, and also harmoniously combined with any flour products.

Thanks to the healing properties of the solar berry, this preparation will help get rid of many ailments, slow down the aging process, strengthen the immune system and protect against viral infections.

→ Harvesting Sunberry: recipes, what to cook, how to take

Sunberry is an annual plant similar in structure to a tomato. The berries are about 2 cm in diameter, and have a black-violet color. Harvesting begins in autumn, in September. Fresh sunberry berries are stored for 1 month in a cool room. But if you close the plant with a film, then you can save fresh berries in the country until the snow falls.

Sunberry nightshade has a characteristic aftertaste that not everyone likes. However, you can easily get rid of it by scalding the berries with boiling water.

Sunberry berries possess and can treat a wide variety of diseases. You can cook a variety of dishes from them and enjoy them. whole year. In this article, we offer the most best recipes, among which you can choose the one that is right for you.

How to dry sunberry berries?

Before drying, the berries must be sorted out, washed, and dried. Then the fruits are laid out on a sieve in one layer. Drying is carried out at a temperature of 50-60 degrees for 2-4 hours, stirring occasionally. Do not dry the berries in the sun, otherwise they will lose their beneficial properties.

Freezing Sunberry Berries

Dry the berries well, put on a flat tray and freeze. Then the berries are packed in portions in bags and tied. Berries can be stored in the freezer for up to 1 year. There is also a sweet freezing method, when the berries are sprinkled with sugar, placed in plastic containers and sent to the freezer. For 1 kg. berries you will need 200-300 gr. Sahara.

Sunberry liqueur

You will need 1 kg. sunberry, 1-1.5 kg. granulated sugar. Sprinkle the berries with sugar and cook over low heat until the consistency of the syrup becomes thick. The cooled syrup is decanted, poured with vodka 1: 1, mixed, bottled and sent to the pantry or cellar.

Sunberry Wine

Sunberry berries - 3.5 kg, granulated sugar - 3 kg and water. Take overripe berries, crush, add sugar and mix. Transfer the mass to a 10l bottle and add warm boiled water to the shoulders, put a rubber glove on the neck and stand for about a month. Then drain the wine, strain and bottle.

Sunberry Jam

To make jam you will need 1 kg. fruits of the sunberry plant, 1 kg. sugar and a glass of water. Ripe berries must be dipped in boiling syrup and boiled for 5 minutes, then removed from heat and left to stand for 4-5 hours. The procedure is repeated 2-3 times. Before the end of the boil, add the juice of two lemons, as well as mint leaves. Then the jam is laid out in jars and rolled up. Jam will strengthen your immunity, purify the blood and give longevity. It is necessary to take only 100-150 gr. jam per day.

Cold sunberry jam

You will need sunberries and apples that have been cored and peeled. Pass everything through a meat grinder, mix with sugar 1: 1 and leave to stand for 4-5 hours. Then transfer the jam to jars and close with a nylon lid. It should be stored in the refrigerator.

Sunberry Jam

To make jam, you will need 1 kg. berries and 900 gr. Sahara. Pass the berries through a meat grinder, mix with sugar and cook over low heat until tender, stirring occasionally. Arrange the finished jam in jars (sterilized) and cork.

Sunberry juice

Sunberry berries are heated over low heat with the addition of a small amount of water. Then juice is squeezed out of the resulting mass and mixed in a ratio of 5: 1 with natural honey. The juice is stored in the refrigerator.

Pickled Sunberries

To prepare this dish you will need 700 ml. water, 300 gr. sugar, black pepper in peas - 3-4 pcs., cinnamon, cloves - 2-3 pcs., 9% vinegar - 4 tbsp. spoons. The berries are blanched in boiling water for 3-4 minutes, after which they are leaned back in a colander, placed in pre-sterilized jars, and poured with marinade. The marinade is prepared from spices, salt, sugar and water: boil for 10-15 minutes, filter, boil again and add vinegar. Then the banks are rolled up and, turned over, wrapped.

Not only sunberry berries have medicinal properties, but also flowers, leaves and stems of the plant. There are many medical recipes using this plant, which we want to tell you about.

Recipe for chronic headaches: fill an enamel bowl with leaves, stems and sunberries to the top, fill everything with water. Bring the mixture to a boil over low heat, remove from the stove, strain and rinse the head with the decoction every 2-3 days until the pain subsides. You can also soak a towel in the decoction and wrap your head around it until it dries. Also brew tea from the flowers of the plant: 3 gr. flowers per 0.5 l. water.

Recipe for angina: dilute the juice of sunberry berries with water 1: 3 and gargle with it.

Recipe for varicose veins: apply crushed berries to inflamed veins.

Recipe for festering wounds and abscesses: mix sunberry gruel 1:1 with sour milk and apply to wounds.

Recipe for chiri and acne: fresh sunberry plant is crushed and lotions are made.

Recipe for neurosis, stomach pain, cough, menstrual irregularities: It is necessary to prepare a decoction of young shoots and leaves of sunberry, filling them with 500 ml. boiling water and insisting until cool. If we take dry raw materials, then we take 3 grams, and if fresh - 100 grams. Cool the infusion, strain and take 150 ml 3 times a day.

Recipe for hypertension: fresh juice from the stems, leaves and flowers of the sunberry is mixed 1: 1 with honey and taken 2-3 tbsp. spoons at night.

Recipe for eczema, psoriasis, seborrhea: mix 100 ml. freshly squeezed juice of sunberry leaves with the whites of two chicken eggs, adding 2 tbsp. spoons of sunberry juice, mix and make lotions on the affected areas.

Recipe for rheumatism of the joints: mix 250 gr. honey, 200 gr. horseradish (previously passed through a meat grinder). Take 1 tbsp. a spoonful of the mixture before meals, washed down with 0.5 cups of freshly squeezed juice of the stems and leaves of the sunberry plant. Also take baths before going to bed at a water temperature of 37 degrees for 20-30 minutes, with the addition of 50-60 gr. horseradish and 100-150 gr. freshly squeezed juice of the stems and leaves of the plant.

Sunberry - the name is still not familiar enough for us. This black berry belongs to the nightshade family. It appeared with us relatively recently, so not everyone is still familiar with its taste and beneficial properties, and sunberry has plenty of them. It improves the performance of all digestive system, has a bactericidal effect, is able to have an antiseptic effect. There are a lot of important elements in these miracle berries. They contain, for example, selenium, which can slow down the aging process, and it also prevents the development of cancer, improves blood. Thanks to the pectins that are in the sunberry, it has a laxative effect and helps to remove toxins. In addition, sunberry has a beneficial effect on vision, improving its sharpness, and has a diuretic effect. Fresh grated berries of this plant can be applied to purulent wounds (at the same time, sunberry is mixed with sour milk 1: 1). Berry juice, diluted with water, is used in the treatment of sore throats, gargling with it.

In its natural form, the taste of the berries is not very impressive, it is insipid, but everything changes when sunberries are cooked, in this form the berries are very tasty. The taste of jam, for example, turns out to be similar, as if we made wild blueberry jam. And you can also make jam, tincture, caviar, candied fruits, liquor from sunberries, fruits can be pickled and salted. Due to their color, the berries are placed in light-colored compotes to decorate them. In order to avoid the nightshade taste of berries, they need to be poured over with boiling water before cooking and left for a couple of minutes, after which the water must be drained. After such processing, the berries will lose all unpleasant aftertastes.

Sunberry jam with apples

Ingredients:

a kilogram of ripe sunberries;
six apples (it is necessary to take Antonovka);
one and a half kilograms of granulated sugar;
one and a half glasses of water.

Cooking progress:

Wash the apples, peel them, then cut the fruits into small pieces.
Rub on the track with large cells of sunberries and pieces of apples.
Pour the fruit and berry mixture with sugar and leave for five hours.
Pour one and a half glasses of water to the fruits after the time has elapsed. Place on fire, stir and cook jam for 25-30 minutes. Then, after 12 hours, the jam should be cooked until fully cooked.
For a more refined aroma and taste, you can put cinnamon, ginger or vanilla in the jam. You can also use cherry or lemon balm leaves. These plants are very fragrant, so they should be added to jam in very small quantities. Be sure to remove the leaves after the jam has cooled.

SUNNY BERRY - SUNBERRY

In May, a friend gave me a small dried berry. She said that she did not know the name of this plant, added that the plant was an annual and she ate wonderful jam from these berries. A friend gave her a berry, advising her to simply crush it in the spring and scatter the seeds over the garden. So I did - planting a plant unknown to me, which in one season should give delicious berries. From one tiny berry, I collected a lot of seeds (they are very small). Shoots were friendly. My mother and I named this plant "The Stranger".
The stranger quickly gained strength, but there were doubts - when will she bear fruit, and whether the berries will have time to ripen.
By chance, in one of the magazines for summer residents, under the heading "Exotics in our gardens," I found a story about a wonderful sunberry - sunberry. As it turned out, this was my Stranger.

Sunberry (Sunberry) is an unusual culture for our area, therefore it is rarely found among garden and garden plants. It is also called a sunny berry, Canadian blueberry, blueberry forte, despite the fact that it has nothing to do with our forest blueberries. Its closest relative is wild black nightshade, a weed with poisonous berries and leaves. Sunberry is its cultivated hybrid form, but unlike nightshade, its berries are edible and even healthy. Sunberries, or, as some call them, sambury berries are quite large, the size of a cherry, but in shape they are more like small black “tomatoes” with a glossy skin. The bush is literally strewn with them during the period of the most active maturation.

Sunberry is popular in many countries of the world. They have already appreciated its dietary qualities and healing properties. This culture is also making its first steps in Russia.
With in English"Sunberry" translates as "sunberry".
Sunberry is the result of many years of work by the famous American Darwinist breeder Luther Burbank. Representatives of the plant world from different continents were used as parental forms: African and European creeping nightshade. The brainchild of L. Burbank inherited large-fruitedness, high productivity, unpretentiousness in growing conditions from its African ancestor, and good taste qualities from its European relative.
Sunberry has a height of up to 150 cm, a thick tetrahedral stem with powerful stepchildren.

A grandiose sight is this green giant when the berries ripen. The plant is completely dotted with black berries the size of large cherries. They are collected in brushes of 10-15 pieces. Harvest - up to a bucket of berries from a bush. Flowering and ripening of berries goes on continuously until late autumn. A month before the onset of a steady cold snap, leaves and buds are plucked daily. This agricultural technique significantly increases the yield, as the remaining berries fully ripen. It should be noted that the sunberry tolerates light autumn frosts.
I grow sunberry through seedlings. I sow seeds and plant sunberry seedlings at the same time as tomato plants. AT open ground I place the sunberry according to the scheme 70x70 cm. The sunberry is resistant to lodging. Its powerful stems do not need a garter. Only stepchildren under the weight of ripening fruits can droop to the ground. Berries should not touch the ground. Therefore, I tie my stepchildren to stakes or lay them on wooden slingshots.
The plant is an annual, so I collect seeds every year. For seeds, I select the largest berries from the earliest and most prolific clusters. Thus, signs of precocity and productivity of plants are fixed annually.
Sunberries are non-poisonous (unlike wild nightshade) and can be eaten fresh without restriction. Not everyone may like the taste of fresh berries. But the filling for sunberry pies is excellent. Sunberry jam has an incomparable taste.
Sunberry is unpretentious. Even in the most unfavorable years, it will please you with a high yield. And this means that in the event of a crop failure of other berries, sunberry will help out, and you will make preparations for the winter from this crop. So that the sunberry blanks do not have a nightshade flavor, the berries are first poured over with boiling water, allowed to stand for several minutes, the water is drained, and only then are they taken for processing.

The main advantage of berries is their healing properties. They contain a lot of pectins that remove poisons from the body; selenium, which slows down the aging process; anthocyanins that improve blood composition.

Nightshade Sunberry cures osteochondrosis, rheumatism, asthma, atherosclerosis, digestion, improves blood composition, general well-being, sleep and memory. And in diabetes, Sunberry reduces vascular fragility (one of the main causes of blindness in diabetics).
Fruits and juice have a wide range of medicinal properties.
The fruits of the "sunny berry" have a positive effect on visual acuity, have laxative, antiseptic and diuretic properties, help with cramps, stomach cramps, diseases Bladder etc.
Sunberry fruit juice is used for gastritis, neurosis, colitis, cystitis, neuralgia, hypertension, bronchial asthma and tonsillitis. Juice well normalizes blood pressure, eliminates headaches, improves memory and visual acuity, increases endurance and adaptive abilities of the body to unfavorable factors.
Behind wide range The healing potential of the sunberry is called the miracle berry!

Recipes:

For cooking ointments fresh berries are kneaded with a wooden pusher and mixed in a ratio of 1: 1 with sour milk, applied to purulent wounds, abscesses, ulcers.

The juice sunberry berries are diluted with water (1: 3) and used to gargle with sore throat.

Sunberry leaf juice is used to treat chronic runny nose, it has a hypnotic effect and is a good hemostatic agent for uterine bleeding.

Elixir of Health . The berries are passed through a meat grinder and the juice is squeezed through gauze. Dilute with water in a ratio of 1:1. 1.5 kg of honey is added to 5 liters of such diluted juice. The elixir is poured into jars and stored in a refrigerator or cellar. Take 2 tablespoons before meals. This tool normalizes blood pressure, eliminates headaches, improves memory and visual acuity, increases endurance and adaptive capacity of the body to adverse factors, treats rheumatism, gout, stomach ulcers, hepatitis, asthma and varicose veins.

There is recipe for infusion for the treatment of prostate adenoma : dry sunberry berries and licorice roots are poured into a thermos, 5 g each, pour 0.5 liters warm water(not higher than 40 degrees). After 10 hours, you can take 150-200 ml before meals for 10 minutes. You can not store the infusion. Cook fresh every day.

Infusion of dried sunberry leaves helps with headaches women's issues, cystitis, neurosis, soothes with nervous excitement. The infusion is prepared from 2 teaspoons of dry leaves, brewed with one and a half cups of boiling water, tightly closed and wrapped for 2 hours. It should be taken 4 times a day before meals for a tablespoon.

It is possible to prepare a vodka tincture from dry leaves or berries, for this, 50 g of grass or berries are poured into a half-liter bottle of vodka and kept for 2 weeks in the dark. It is recommended to take before meals at least 3 times a day, 20-30 drops and drink water.

Tincture used for vegetovascular dystonia, heart disease, cardiac arrhythmia, general atherosclerosis, stomach pain, gastroenterocolitis

Mash ripe berries (2-3 tablespoons), pour 0.3 liters of boiling water and boil over low heat for 10 minutes. Insist 4 hours, strain. Dip 20 g of a mixture of flowers and leaves of hawthorn in boiling water (0.3 l) and leave for about an hour, strain. Combine both broths, add 200 g of honey and 2 liters of alcohol. Take 1 tbsp. spoon 3 times a day 30 minutes before meals.

For the treatment of seborrhea, eczema, psoriasis the following recipe is useful: mix 100 g of sunberry leaf juice with two chicken egg whites, add 2 tablespoons of juice of ripe sunberry berries. Mix everything thoroughly, make lotions.
It is important to note that dry sunberry grass also has healing powers. And this makes it possible to use it for treatment all year round.

Jam from garden nightshade berries is not recommended to be cooked. Already at temperatures above 50°C, substances that resist aging are destroyed. It is better to pass the ripe sunberry berries through a meat grinder with the same amount (by weight) of non-acidic apples of the ranet variety, mix thoroughly with sugar (1 kg of sugar per 1 kg of mass) and keep everything warm for 4 or 5 hours. Store the mixture in the refrigerator. Take jam 100-150 g per day. It helps cleanse the blood, strengthen the immune system and longevity.

For chronic headache take and fill to the top an enameled dish crushed together with berries, leaves and stems of sunberries, fill the dishes with water and bring to a boil over low heat, and immediately remove from the stove, strain and wash your head with this decoction. You can do this every other day, two or three, until the headache leaves you. In a decoction can be moistened waffle towel, wrap your head and do not remove until it dries. At the same time, it is necessary to drink tea from sunberry flowers (brew ½ liter of water, 3 g of dry raw materials).

With articular rheumatism 250 g of honey is mixed with 200 g of horseradish, passed through a meat grinder. The mixture is taken in 1 tbsp. l. before meals with ½ glass of freshly squeezed juice from sunberry leaves and stems. In addition to this, take 20 or 30 minute baths at 37°C before going to bed for 5 days, each time adding 50-60 g of horseradish gruel and 100-150 ml of freshly squeezed juice of sunberry stems and leaves.

The solar berry will also cope with hypertension. Juice squeezed from the stems, leaves and flowers of the nightshade plant, in equal (by volume) parts, mix with honey and consume 2-3 tbsp. l. for the night. This composition normalizes blood pressure and eliminates salt deposits, in addition, it contributes to the treatment of varicose veins.

Patients with bronchial asthma recommend crushing and mixing in equal (by weight) parts dried flowers and unripe dark green sunberry berries, dried flowering stems of lungwort, after that 1 tbsp. l. Pour the mixture in a thermos with ½ liter of boiled water, cooled to 48-50 ° C (you can’t hot it!), And after 2 hours, strain and take 2-3 tablespoons 30 minutes before meals 3 times a day.

For sore throat and sore throat mix 3-4 g of dried flowers and sunberry berries, take the same amount of lungwort, insist in a thermos on a glass of boiled water (48-50 ° C no more!), and gargle.
Osteochondrosis, angina pectoris, gout, sciatica are treated with sunberry infusion baths. It is necessary to grind the dried leaves, stems, berries and flowers of the sunberry into powder, after 4 tbsp. l. pour 1 liter of boiled water in a thermos (up to 48-50°C), hold for 2 hours and pour into a bath with a water temperature of 37-38°C. Take a bath for 20-30 minutes.
Dry sunberry stems mixed with wormwood, in equal parts, are used for the treatment of gastritis. It is necessary to pour 100 g of the mixture into 3 liters of boiled water (up to 48-50 ° C), leave for 2-3 hours, then strain and drink 2-3 tbsp. l. 30 minutes before meals.
Obesity, allergies, liver disease and alcoholism require such treatment.: chop and mix in equal (by weight) parts dry young shoots and sunberry leaves, dry grass of wormwood, grind into powder and take it 1 hour before meals 3 times a day, first at the tip of a teaspoon, and then gradually, about by the tenth day, bring a single dose of powder to 1 tsp. without top. Course 20 days. Break 10 days, then repeat the course.
Crushed fresh sunberry plant is used as a lotion and compress with acne and boils.
Young shoots with solar berry leaves are brewed and take with neurosis, cough, pain in the stomach and menstrual irregularities. Pour 100 g of fresh or 3 g of dry raw materials ½ l of boiling water (up to 48-50 ° C), insist until cool, filter and take 150 ml 3 times a day.
With varicose veins, apply compresses from crushed berries to the inflamed veins: the pain will quickly go away. Purulent wounds, ulcers, abscesses are well treated with gruel from fruits mixed one to one with sour milk.

Sunberry flower tea:(3 g of dry raw materials brew ½ l of water).

Harvesting sunberries

The harvest of berries begins to be collected in September. Some gardeners cover the plant with a film in the fall and enjoy berries until the snow appears.

special instructions

Fresh fruits of garden nightshade are stored for a month (in a cool room). Sunberry fruits have a special nightshade flavor that many people do not like - to get rid of it, the berries need to be scalded with boiling water.

Dried sunberries

The berries are sorted, washed, dried and laid out on a sieve in one layer. The sunberry is dried at 50-60°C (the duration of the process is 2-4 hours). During drying, the berries are periodically mixed. Garden nightshade is not dried under the sun - it is believed that in this case it loses its beneficial properties.

Frozen sunberries

Prepared and well-dried berries are laid out on flat pallets and frozen. The finished product is packed in portions in bags and tied tightly. In the freezer of a household refrigerator, berries are stored for no longer than a year.

There is also a "sweet" way of freezing. In this case, the berries are poured with sugar, mixed, laid out in plastic containers, covered with lids and frozen (200-300 g of granulated sugar is used per 1 kg of berries).

sunberry liqueur

Sunberry - 1 kg Sugar - 1.2 kg The berries are sprinkled with sugar and boiled over low heat until the syrup becomes thick. Then the cooled strained syrup is poured with vodka in a ratio of 1: 1, mixed, poured into bottles and sent to the cellar.

Sunberry wine

Sunberry - 3.5 kg Water Sugar - 3 kg Overripe sunberry berries are crushed, sugar is added and mixed well. The mass is transferred to a 10-liter bottle, cooled boiled water is added (to the shoulders), a ball or a rubber glove is put on the neck and allowed to stand for about a month. Then the wine is drained from the sediment, carefully filtered and bottled.

Sunberry jam

Sunberry - 1 kg Sugar - 1 kg Water - 1 tbsp. Fully ripened berries are dipped in boiling syrup and boiled for no longer than five minutes. After that, the jam is removed from the heat and allowed to stand for 4-5 hours. Then another 2-3 cycles are carried out. Before the end of cooking, add the juice squeezed from two lemons. Mint leaves are often added to add flavor to the jam. The finished product is rolled up, decomposed into banks.

Cold sunberry jam

To prepare cold jam, sunberry berries are used, as well as peeled and core apples. Everything is passed through a meat grinder, mixed with sugar in a ratio of 1: 1 and allowed to stand for 4-5 hours. The mass is transferred to clean jars, closed nylon lids and store in the refrigerator.

sunberry jam

Sunberry - 1 kg Sugar - 900 g The berries are ground in a meat grinder, mixed with sugar and boiled over low heat until cooked, not forgetting to stir. The finished jam is transferred to sterilized jars and corked.

Vegetable caviar with sunberry

Sunberry - 1 kg

Carrot - 500 g

Onion - 300 g

Vegetable oil - 70 ml

Greenery

Sugar

Salt and ground black pepper

The berries are cut in half and fried vegetable oil. Separately fry grated carrots and chopped onion. All ingredients are mixed, passed through a meat grinder, chopped herbs, salt, pepper, sugar are added and brought to a boil.

Pickled Sunberries

Water - 700 ml Sugar - 300 g Cinnamon Black peppercorns - 3-4 pcs. Carnation - 2-3 pcs. Vinegar 9% - 4 tablespoons The berries are blanched in boiling water (3-4 minutes), and then thrown into a colander. The berries processed in this way are laid out in sterilized jars and poured with marinade (it is prepared from water, spices, salt and sugar - the filling is boiled for 10-15 minutes, filtered, boiled again and vinegar is added). Banks are covered with lids, sterilized (1 liter - 20 minutes), rolled up, turned over and wrapped.

Sunberry in tomato juice

The berries are dipped in boiling water for 3-4 minutes, thrown back on a sieve and transferred to jars treated with steam. The product is poured with salted boiling tomato juice, roll up and sterilize (1 l - 20 minutes).

sunberry juice

The berries are heated over low heat (a small amount of water is added to the dishes). Then juice is squeezed out of the mass through gauze and mixed with natural honey (for 5 parts of juice - 1 part of honey). The juice is stored in the refrigerator.

Candied fruit

They are prepared like jam, but the syrup is drained through a colander, and the fruits are laid out on a drying dish, covered with gauze. Dried fruits (and they dry quite quickly) are folded into glass jars and close with lids. Store in a cool place.

Jelly

Pass the berries through a meat grinder, squeeze out the juice, add sugar and cook over low heat until tender. For 1 liter of juice, 1 kg of sugar is required.

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