Canadian blueberry jam. Sunberry Orange Jam

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 variety of nightshade, that is, a plant more closely related to tomatoes and potatoes. It is noteworthy that a new species was created by crossing two little-known and completely inedible (although not poisonous) herbaceous nightshades. But the “sunny berries” themselves (as their name is translated) are so tasty and sweet that they are used to make jam, not vegetable salads.

Features of the berry

Until now, this plant is little known in Eurasia, although it has already been proven that in our climate these berries are quite capable of growing and producing a good harvest. African nightshade genes gave sunberries high yield and fairly large berry size. In color and shape, these fruits resemble blueberries or black currants, and in size they sometimes reach the size of cherries.

Sunberries contain many beneficial 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, a small amount of sunberry can improve intestinal microflora. Sunberry jam or berry tincture works great against colds and is used to increase the elasticity of blood vessels in cardiovascular diseases. By grinding fresh berries into a paste, you can also treat burns and other types of skin lesions.

Selection and preparation of fruits

Sunberry is an annual plant, so it needs to be planted using the same technologies as annual strawberries: just plant it in a garden bed and weed it regularly to get a decent harvest. The plant can easily withstand droughts and frosts down to -10°C. Sunberry bushes can reach 1.5 meters in height and, under favorable conditions, up to 5 kg of berries can be collected from each of them. So it’s not for nothing that sunberry is gaining more and more popularity among gardeners: this berry is very beneficial for preparing for the winter.

But you shouldn’t eat it raw in large quantities. Tannins, which give a characteristic astringent taste, are found in large quantities in sunberry. The well-known chokeberry has something similar, a large amount of which in its raw form can cause constipation and other ailments, but at the same time it makes excellent wines and liqueurs. Sunberry has the same properties, so wine made from these berries is a good alternative for those who do not like jam.

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

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

How to make jam?

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

But if you want something original, then sunberry can be combined with a number of different ingredients. This 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 them and remove the seeds inside (this can be done by gutting the fruits) and cut them into as small pieces as possible. Then pass the oranges and sunberries through a meat grinder or grind them in a blender. Add sugar to the resulting slurry, add water (in proportions of 2 liters per 1 kg), stir and cook over low heat for 15-30 minutes, depending on what consistency you want the jam to be in the end. After this, spread the jam into sterilized jars and seal. At the same time, be sure to check the tightness of the jars, otherwise the jam will quickly spoil.

To ensure that sunberries and accompanying ingredients retain their beneficial properties as much as possible, 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, just dissolve the 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 over the fire, and add berries and fruits to the resulting syrup. You can also add a little citric acid there, it will improve the process of preserving 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 putting it in jars.

With lemon

If you decide to make jam with lemon, then you can also take mint. Its leaves go well with lemons in any dish and add a piquant taste. To do this, you can buy already ground mint in the seasoning aisle 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 doesn’t suit you, you can replace it with lemon balm leaves. Melissa does not have a pronounced menthol taste; it is more reminiscent of lemon and complements it well, increasing the concentration of anti-cold substances in the dish.

It is better to take no more than 1-2 lemons themselves, since unlike oranges, these fruits are quite sour and also produce a large amount of citric acid. It is a preservative, so this jam can last 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 the lemon seeds so they don't end up in the jam jar. But it is quite possible to leave the peel, the lemon peel is not very thick and easily softens during the cooking process. But the amount of useful substances, 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, just take 1 lemon and a couple of oranges, maybe a not very sweet variety: if they are not very tasty to eat fresh, then they will come in handy here.

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 jam. Its green, sour fruits are ideal for canning.

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

After this, sprinkle the apples with sugar and add sunberries. Stir and leave for 4-6 hours. Then fill the semi-finished product with water and place on low heat. Cook this mixture for at least 30 minutes, stirring occasionally.

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

To learn how to make beautiful and tasty sunberry jam, watch the following video.

Many drugs are based on herbal components, but today official medicine does not consider natural resources as a tool for therapeutic effects. However, traditional medicine continues to welcome the use of various plant components in medicinal practice. One such therapeutic tool is black nightshade, detailed information about which is presented in the current article.

Black nightshade - poisonous or not?

Black nightshade is a perennial plant that has been used in medicinal practice for a long time, but you need to be very careful with this herb, because in the wrong hands the medicine turns into poison. The fact is that nightshade is a poisonous plant that contains a number of toxic components that are harmful to the human body. Among these substances it is necessary to highlight solanine, solacein and solanein.

It should be noted that these components do not die even after heat treatment, but there is a little trick here. Over time, all the poisonous glycoalkaloids themselves die, but only when the berries are completely ripe. Thus, it should be noted that yellow and green fruits contain the most toxic substances, but bright red fruits have virtually no poison.

Useful and medicinal properties of the plant

In ancient times, black nightshade was quite popular as a healing tool. It was used as an anesthetic component, a means to normalize sleep, and also a drug for the speedy healing of wounds. Today, when the action and composition of the plant have been studied much more widely, we can talk about something specific, highlighting the real medicinal properties of nightshade.

First of all, it should be noted that this product truly takes an active part in the healing of wounds, cuts and abrasions. In this case, the juice of the plant acts as an anti-inflammatory, bactericidal and analgesic. In this regard, the product is often used as an external medicine for peptic ulcers, furunculosis, dermatitis, etc.
Natural medicine also has a healing effect on internal organs, but only if the drug is prepared correctly. In most cases, the product is not recommended to be taken internally, using it as a medicine for sore throat (as a rinse), or as a remedy for the treatment of dermatological diseases (in the form of a compress, bath).
As for the effect on the body, black nightshade increases its productivity when coughing, removing phlegm from the bronchi. The drug has anti-inflammatory, analgesic, diuretic, immunostimulating, choleretic, antimicrobial, and antispasmodic properties. The effect of the product is determined by its rich chemical composition, which allows for effective treatment and effective prevention of various ailments.

The use of black nightshade in folk medicine

Since nightshade, or sunberry as it is also called, has not taken root in traditional medical practice, it is actively used for treatment by traditional healers. The beneficial properties of this mysterious plant have already been outlined, and now it’s time to describe the main ways of using it in the treatment of various diseases.

Nightshade is most often used in medical practice in the form of an infusion, which is actively used to treat joint pain, painful cramping pain in the head, combat neurotic conditions, insomnia, as well as for various dermatological problems in the form of lotions or baths. To prepare the product, you will need 5 grams of crushed dry herbs, pour a glass of boiling water and leave to infuse for 3-4 hours in a warm place. At the end of the allotted time, the product should be filtered and drunk three times a day, a tablespoon.
A decoction of black nightshade is also useful, for the preparation of which you will need to pour a teaspoon of dry herb with a glass of hot water, after which the mixture is sent to low heat for 15 minutes. After a quarter of an hour, the broth should be filtered and drunk in a course for two weeks, a teaspoon twice a day. After taking this medicine, improvements may be observed in bronchial asthma, cystitis, neuroses, gastritis, colitis, etc.
The most pronounced therapeutic effects are obtained from the berries of black nightshade. These drugs are successfully used for gargling, treating disorders of the digestive system, and also in the form of external products. To obtain an effective drug, you will need to crush about 20 grams of the fruit, and then pour a glass of boiling water over the resulting mass. The solution must be boiled for 15 minutes in a water bath, then strain and use a tablespoon once a day.

What can be prepared from black nightshade: recipes

In addition to various decoctions, infusions and other medicinal forms, a large number of tasty and healthy dishes can be prepared from black nightshade. For this reason, below are a number of recipes that are loved by a large number of people.

How to make jam from nightshade berries and lemon

In order to prepare delicious nightshade jam, you need to pour the available amount of red berries into a pan and cover them with sugar in a 1:1 ratio. For one kilogram of nightshade fruit, add one lemon, which is cut into circles and added to the composition of the healing jam. Next, the resulting composition must be left alone for an hour so that the berries release juice. Next, the pan is put on low heat and brought to a boil, after which you need to remove the white foam from the future jam and turn off the heat. When the berries in the juice have cooled, the procedure must be repeated, bringing to a boil, removing the foam and cooling. Two approaches may be enough, but in order for the jam to be thicker, you need to bring the mixture to a boil once.

Sunberry Orange Jam

Jam from the fruits of black nightshade and oranges is prepared according to the same principle as with lemon, but in this case the proportions will be slightly changed. First, berries are poured into the container, and then oranges cut into circles are added to them in a ratio of 2:1. If the orange has a peel, then the jam will have a characteristic bitter taste; in order for the jam to be sweet, it is better to remove the peel. Then, by analogy, everything is sprinkled with sugar in a 1:1 ratio and left to infuse overnight. Then the mixture must be brought to a boil several times and cooled, skimming off the foam and that’s it – the jam is ready.

How to make wine from sunberry

A very tasty homemade wine is made from a mixture of sunberries and apples. The ingredients must be taken in a 1:1 ratio and blended in a blender to obtain a puree. Next, you need to add sugar to the composition (a teaspoon of granulated sugar per kilogram of puree), pouring the mixture into an enamel pan for 4 days. After a while, the mixture is sprinkled with sugar again at the rate of 100 grams of sugar per kilogram of berry mixture, after which the composition is filled with water in a ratio of 1:10. Next, all components are mixed and poured into a glass container under a water seal. After 3 months, homemade wine is ready for consumption.

What harm can berries cause to health?

As already noted, black nightshade is a poisonous plant that is very easy to poison. In case of poisoning, a person experiences confusion, dizziness, nausea, loss of consciousness, as well as severe pain in the stomach.

Contraindications to consumption of the plant

Black nightshade has a number of contraindications that make the process of consuming berries, as well as other medicinal forms of the plant, impossible. Pregnant women and girls breastfeeding will have to stop taking nightshade. This product is also harmful to the functioning of the heart, since the plant significantly slows down its rhythm.

Harvesting and storing black nightshade

Harvesting black nightshade is a process that does not tolerate mistakes, since it is a poisonous plant. Nightshade leaves and stems are harvested from mid-summer to early autumn, and berries from August to late October. The berries can be frozen in the refrigerator for storage, but the leaves and stems are dried in the sun and stored in well-ventilated boxes for up to 6 years.

What does the plant look like: photo

You can see what black nightshade looks like in the photograph; however, it should be noted that the described plant grows to a height of about one meter or more. Nightshade stems are strong, cylindrical at the bottom and flattened at the top. The leaves are thick, ovoid, and at the same time elongated in shape, reaching 13 centimeters. The flowers are umbellate, white, collected 3-7 in an inflorescence. The fruits of the plant are small (up to 1 centimeter in diameter), round, resin-black in color.

Black nightshade jam - a recipe for preparing for the winter

Among the more than 1,500 varieties of nightshade, not many are edible. In fact, only black nightshade can be eaten, and also with reservations. The berries must be 100% ripe, otherwise you risk getting an upset stomach or even poisoning.

The cultivated Sunberry nightshade is safer, but wild nightshade is also quite edible. Nightshade is called by different names and don’t be alarmed if you are offered to try jam made from late nightshade, voronyazhka, or bzdniki, it’s still the same nightshade.

Nightshade is rarely consumed raw because of its unpleasant smell and taste, but after heat treatment, all this disappears almost without a trace.

Nightshade jam - a classic recipe

In the classic version, only berries, sugar and water are used to make nightshade jam. But you can complete the recipe yourself by adding vanilla, cinnamon, lemon, or other berries and fruits.

1 kg of ripe black nightshade berries;
1 kg sugar;
1 glass of water.

Make syrup from water and sugar. Place the berries in the boiling syrup and from the moment of boiling, cook the jam for at least 15 minutes. If you like thick jam, increase the cooking time to 45 minutes, but do not forget to stir the jam.

The finished jam is quite stable. It holds up well to storage at room temperature and can be stored in the kitchen for half a month.

Nightshade jam without cooking

Knowledgeable people say that when heated, nightshade loses many of its healing properties, and in particular, its ability to rejuvenate the body. This is why many people prefer to make “raw” nightshade jam, without cooking.

Place the berries in a colander and pour boiling water over them generously. They will not have time to warm up, but the unpleasant smell will go away.

Grind the berries with a blender, or grind through a meat grinder. Add sugar at the rate: for 1 kg of nightshade berries - 1 kg of sugar and put the jam in a warm place for 2-3 hours.

Stir again and make sure the sugar has dissolved. Add the grated zest or juice of one lemon and place the jam in clean, dry jars.

“Raw” jam should be stored in the refrigerator and preferably used within 4-6 months. The vitamins will not be stored longer and the jam will spoil.

And don't forget to read the contraindications. After all, nightshade is more of a medicinal berry than a delicacy.

How to make nightshade jam, watch the video:

Sunberry: beneficial properties and contraindications of garden nightshade

Do you want blueberries? But not a simple one, but a Canadian one - a harsh northern berry with a restrained taste and luxurious color. Then take note - sunberry, as well as sunberry and garden nightshade. The mysterious berry appeared in North American gardens a little more than 100 years ago, and our summer residents and gardeners are still just mastering the overseas guest of the sunberry. Its medicinal properties and contraindications are not inferior to other well-known berries, and the resulting jam is very unusual. Ready to try?

A relative of tomatoes and potatoes

Not only our native biologist and breeder Ivan Michurin worked wonders for the benefit of science. His American colleague Luther Burbank (the “author” of a special potato variety for French fries) presented the sunberry plant to the world in 1905. This is a hybrid of the huge Guinean nightshade and the small European one, which is more fragrant and quite edible.

Sunberry's closest relatives are tomatoes and eggplants; it bears fruit with black berries, which are collected in clusters. One brush can contain up to 10 cherry-sized pieces, the color is like black currant.

In terms of its biological characteristics, the plant resembles tomatoes, and its main advantage is its greater resistance to cold and drought. Gardeners joke: to grow Canadian blueberry seedlings at home, all you need is a kettle. And in the greenhouse and in the garden she can handle it herself - even without unnecessary feeding and with moderate watering.

For eyes and joints

Sunberry came to Russia quite recently, and is already actively crowding out tomatoes and zucchini in our gardens, and vases of cherry and raspberry jam on the table. The mystery and persistence of the American berry has given rise to various myths and a lot of conflicting information regarding the properties and uses of Canadian blueberries.

Sunberry can hardly be called a rich storehouse of vitamins: its beneficial properties and contraindications are mainly due to the mineral complex. Potassium, sodium, magnesium, calcium, iron, manganese, copper, zinc and chromium - all these essential substances for humans are found in one modest berry. Canadian blueberries are saturated with tannins, valuable bioflavonoids and pectin - it contains about 15%.

One of the popular names for sunberries is blueberry forte. Many people say that this is what is included in the popular dietary supplement of the same name. This is pure nonsense (just look at the ingredients in vitamins to see “blueberry extract” and not nightshade), but a fact is a fact. Canadian blueberries are actually very good for the eyes. What else is sunberry famous for, the medicinal properties of which are being so actively studied today?

has a mild laxative effect and improves the functioning of the digestive tract;
is an effective means for cleansing the body of waste and toxins;
strengthens the eye muscles and maintains vision during constant work at the monitor;
normalizes blood pressure;
helps in the treatment of colds of various etiologies;
relieves sore throat;
calms the nerves and helps cope with constant insomnia;
relieves joint pain;
copes with edema and improves kidney condition (due to the diuretic effect);
relieves headaches;
helps in the treatment of skin diseases (including psoriasis).

How to use?

In its pure form, sunberry is not a berry for everyone. Each person perceives the taste of garden nightshade differently - some immediately spit it out, some eat it in handfuls, many are simply indifferent to it. Traditional medicine also does not advise eating sunberry directly from the bush if you are not delighted with its aroma - there are many other options for treatment.

The sunberry plant and its use is a whole collection of recipes with the most unusual ingredients - honey, nuts, and even... feijoa. What can I say, such an intricate doctor is this Canadian blueberry.

When you lose strength

To maintain the body's strength and recover from fatigue, sunberries are mixed with pine nuts and honey. A glass of nuts and three glasses of Canadian blueberries are passed through a meat grinder and filled with a glass of linden honey. This mixture can be stored in the refrigerator. Take a teaspoon before meals.

For iodine deficiency

If you brought feijoa home from vacation or a regular supermarket, don’t miss the chance. An exotic medicine will not just replace a full-fledged dessert, but will also support the thyroid gland.

For 2 cups of garden nightshade, take 1 cup of feijoa, grind it in a blender and add a glass of honey (preferably acacia). This medicine is stored in the refrigerator and taken before breakfast and lunch. One tablespoon is enough.

For sore throat

First option. Squeeze the juice from the nightshade berries, dilute them in warm water (3 times more water!) and gargle.

Second option. Take 4 grams of berries and sunberry leaves, the same amount of lungwort leaves, and a glass of boiling water on top. Steam in a thermos, after 2 hours cool to room temperature and gargle for a sore throat.

For purulent wounds and abscesses

Grind fresh garden nightshade berries into a fine, fine paste and dilute lightly with sour milk. Apply lotions to the sore spots for 2-3 hours.

What's the harm?

There are constant debates about sunberries on forums and gardening websites - the benefits and harms of the American berry are described by each person in their own way. Many lovers of traditional garden delicacies have one argument against Canadian blueberries - “not tasty.” Scientists and doctors are free from sweet stereotypes, but they warn: you need to be very careful with sunberries.

Sunberry is a powerful allergen. If this is your first time trying nightshade, be sure to eat a couple of berries to try and wait for your body’s reaction. But even if there are no negative reactions, doctors do not recommend eating more than a handful of berries per day. No one has yet canceled the laxative reaction.
Pectins in sunberry have the ability to intensively “drag” lead and other heavy metals from the soil. Therefore, it is generally prohibited to plant garden nightshade within the boundaries of a vegetable garden, and in dachas and villages the same principle of a handful must be observed.
During pregnancy, you will also have to stick to regular blueberries—Canadian blueberries are strictly prohibited. Nightshade contains substances that can increase uterine contractions and even cause miscarriage.
Sunberry has a mild sedative effect, so you should not drive if you have actively eaten the overseas berry. But a couple of spoons of jam or jam from Canadian blueberries will not harm your driving skills - these are still not tranquilizers, but ordinary nightshade.

“Sunny” jam from Canadian blueberries

Sunberries have a faint, tart flavor that is not at all like the usual sweetness and richness of raspberries, currants or cherries. Some sunberry lovers describe its taste as “a unique bouquet of sour currants, tart gooseberries and sweet blueberries with a slight hint of freshly cut grass,” but most people frankly don’t like it.

But almost everyone who has tried Canadian blueberries admits that in jam their taste changes amazingly, and for the better. The color is also amazing - dark purple, similar to the color of rich ink, funny coloring the tongue and lips. Not only jam is made from garden nightshade - also jams, fillings for pies and dumplings, marmalades and jellies, and even dried for tea for the winter.

But don’t forget: jam is a rather high-calorie product, “Canadian” has as many as 220 calories per 100 grams. Therefore, one or two spoons of tea will be enough to maintain your figure and fully enjoy the benefits of sunberry.

Sunberry Lemon Jam

You will need: 1 kg of ripe sunberries, 1 kg of sugar, a glass of water, the juice of two lemons and 2-4 sprigs of mint (to taste).

Cook the sugar syrup; when it boils, add the washed berries. After 5 minutes on the stove, remove the jam to stand for 4 hours, repeat this 2-3 times. (Therefore it is better to start cooking in the morning). Add mint and lemon nectar to the last cooking time.

Sunberry Ginger Jam

You will need: a glass of sunny berries, a third of a glass of sugar, a heaped teaspoon of grated ginger, the juice of half a lemon.

Mix sunberry, sugar and ginger in a saucepan and cook for 10 minutes (you need to stir constantly!). Add lemon juice, remove from heat and into a jar. Then we put the jar in a pan with hot water so that it does not reach 1-2 cm from the lid. After 10 minutes you can take it out, cool it and put it in the refrigerator.

What do the reviews say?

It is difficult to find a more controversial berry in Russian dachas and garden plots than sunberry: reviews say only good things about it or mercilessly criticize it. Subjective assessment plays a big role here.

Lovers of the northern berry appreciate its unusual taste, calming properties and ability to relieve headaches.

“Sunberry is an excellent berry; you can make anything from it: juice and jam. The jam tastes like blackcurrant, only it is very colored. And to remove the specific bitterness of sunberries, you just need to pour boiling water over the berries before cooking.”

Opponents of Canadian blueberries also have their own arguments.

“The taste of sunberry jam is quite unusual, much better than the tasteless fresh berry. But its medicinal properties are not so unique, because there are plenty of other useful berries, ours, ours.”

Experienced skeptic gardeners agree on one thing: garden nightshade is absolutely unpretentious and always produces an excellent harvest. If the cherry suddenly fails, the raspberries fail, or the currants wither, sunberry is guaranteed to provide you with bright and healthy jam for the winter.

And in order to enjoy fresh berries, it is important to wait until they are fully ripe: they should be dark purple, elastic, but already quite soft. It is these berries that will fully give you their unusual taste and healing power, and you will definitely become a sincere fan of this unusual North American hybrid.

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Nightshade "Sunberry"

The plant is distinguished by its unpretentiousness - cold and drought resistance, as well as high productivity.

Sunberry is the result of many years of work by the American breeder Luther Burbank; in 1905, he crossed two nightshades: Guinea (also called African garden blueberry) and European creeping nightshade. Two tasteless but non-poisonous plants produced a hybrid with edible berries. Nightshade, which until that time did not exist in nature. The novelty inherited all the best from its parents: from the African ancestor - large fruit, high yield, unpretentiousness, from the European - pleasant taste, as well as the medicinal properties of creeping nightshade, recognized by both folk and official medicine.

Sunberry berries contain selenium, which slows down the aging process, anthocyanins, which improve blood composition, silver, which helps cope with infections, as well as pectins, which remove poisons and toxins from the body.

The results of a study of the mineral composition showed that the ash content of sunberry fruits (in terms of an absolutely dry sample) is 6.24 + 0.02%. The content of the main macro- and microelements was determined (mg/kg): K – 3200; Na – 2600; Ca – 950; Mg – 370; Fe – 60; Zn – 19.0; Mn – 11.8; Cu – 8.71; Cr – 6.86; Ni – 0.73. Analysis of the mineral composition shows that sunberry fruits, in addition to a fairly high content of sodium, potassium, calcium, iron, magnesium, are rich in microelements that are less common for medicinal raw materials, but also necessary for the life of the body, such as manganese, copper, chromium and nickel. It should be noted that in sunberry fruits the content of the most dangerous chemical elements, such as lead, cadmium, arsenic, mercury, is within the MPC.

A study of the mineral composition of sunberry fruits showed the presence of the necessary complex of macro- and microelements in them.

A spectrophotometric study showed the presence in sunberry fruits of various classes of biologically active compounds that provide a wide range of pharmacological effects of the plant: chlorophyll-containing compounds, a complex of bioflavonoids, carbohydrate components, anthocyanins and tannins.

It has been determined that sunberry fruits are a rich pectin-containing raw material: the content of pectin substances in them reaches 15%.

The fact of a high degree of lead extraction by pectin substances of sunberry fruits has been established. The maximum degree of extraction of lead cations at pH=10.5 is 80% of the initial concentration of Pb2+ (20 mg-eq*ml-1) during a contact time of 60 minutes; the sorption activity of pectins is 415 mg/g.

Harvest should be in September, when the berries darken and become large. Although some gardeners prefer to harvest later. In the fall, Sunberry nightshade is tightly covered with film to preserve the fruit. In this condition, the berries can be picked until the snow falls. Take your time to pick the berries; they will not lose their beneficial qualities and will be more preserved on the bush.

To collect the seeds, mash the berries and immediately rinse under running water. Then dry the grains. But store them for no more than two years, otherwise germination will be lost.

The juice and fruits have a wide range of medicinal properties.

The fruits of the “sunny berry” have a beneficial effect on visual acuity, have antiseptic, laxative, and diuretic properties.

Sunberry juice is used for neuroses, gastritis, colitis, cystitis, hypertension, neuralgia, bronchial asthma, and sore throat.

Due to its healing properties, as well as its pleasant taste, this plant can be used as a source of dietary and preventative nutrition.

Recipe: Jam from garden nightshade berries is not cooked, because when! Temperatures above 50°C destroy substances that resist aging. It is better to pass ripe sunberry berries and the same weight of non-acidic Ranet apples through a meat grinder, mix thoroughly with sugar (per 1 kg of berry-apple mass - 1 kg of sugar) and keep everything warm for 4-5 hours. After this, place the mixture in the refrigerator for storage. Take it a day. This helps purify the blood, longevity and strengthen the immune system.

Recipe: To cope with chronic headaches, fill an enamel bowl to the top with sunberry stems crushed together with leaves and berries, fill everything with water, bring to a boil over low heat, immediately remove from the stove, strain and wash your hair with the broth. You can do this every other day, two, three until the headache stops bothering you. You can soak a waffle towel in the broth, wrap it around your head and do not remove it until it dries. At the same time, drink tea from sunberry flowers (brew 3 g of dry raw material with 0.5 liters of water).

Recipe: For articular rheumatism, mix 250 g of honey with! 200 g of horseradish, minced, and take 1 tbsp. l. before meals, drink 0.5 glasses of freshly squeezed juice from the stems and leaves of sunberry. In addition, for 5 days, before going to bed, take twenty to thirty minute baths with a water temperature of 37 ° C, each time adding horseradish gruel and freshly squeezed juice of sunberry leaves and stems to it.

Recipe: If you are concerned about seborrhea, eczema or psoriasis, mix 100 ml of freshly squeezed juice from sunberry leaves with two raw whites of fresh chicken eggs, add 2 tbsp. l. juice of ripe garden nightshade berries, mix thoroughly and apply lotions with this mixture to disease-affected areas.

Recipe: Sunberry will also cope with hypertension. Mix freshly squeezed juice from the leaves, stems and flowers of the nightshade plant in equal parts with honey and take 2-3 tbsp. l. for the night. This not only normalizes blood pressure, but also eliminates salt deposits and also helps treat varicose veins.

Recipe: For those suffering from bronchial asthma, I advise you to chop and mix dried flowers and unripe dark green sunberries, dried flowering stems of lungwort in equal parts by weight, then 1 tbsp. l. pour the mixture into a thermos with 0.5 liters of boiled water, cooled to 48-50°C (you can’t get it hotter!), strain after 2 hours and take 2-3 tbsp. l. 3 times a day 30 minutes before meals. For sore throat and sore throat, mix 3-4 g of dried flowers and sunberry berries, the same amount of lungwort, infuse in a thermos with a glass of boiled water, cooled to 48-50°C, and gargle.

Recipe: Osteochondrosis, gout, angina pectoris, sciatica are treated with baths with sunberry infusion. It is necessary to grind the dried stems, leaves, berries and flowers of sunberry into powder, then 4 tbsp. l. pour it into a thermos with 1 liter of boiled water, cooled to 48-50°C, leave for 2 hours and pour into a bath with a water temperature of 37-38°C. Take it for minutes. A mixture of dry stems of sunberry and wormwood, taken in equal parts, treats gastritis. You need to pour 100 g of the mixture into 3 liters of boiled water, cooled to 48-50°C, leave for 2-3 hours, strain and drink 2-3 tbsp. l. 30 minutes before meals.

Recipe: Obesity, liver disease, allergies and alcoholism require this treatment: grind and mix in equal parts dry young shoots and sunberry leaves, dried wormwood herb, grind into powder and take it 3 times a day an hour before meals, first at tip of a teaspoon, and then gradually, by about the tenth day, increase the single dose of powder to 1 tsp. without top. Take 20 days. After a ten-day break, repeat the course.

Recipe: Crushed fresh sunberry plant is used as a compress and lotion for boils and acne.

Recipe: Young shoots with sunberry leaves are brewed and taken for neurosis, stomach pain, cough and menstrual irregularities. Pour 3 g of dry or 100 g of fresh raw material with 500 ml of boiling water, leave until cool, filter and drink 150 ml 3 times a day.

Recipe: For varicose veins, you can apply compresses of mashed berries to the inflamed veins: the pain will quickly go away. Purulent wounds, abscesses, and ulcers are well treated by a pulp of fruits mixed one to one with sour milk.

Recipe: Use berry juice diluted with water (1:3) to gargle for sore throat.

Recipe: Sunberry flower tea: (3 g of dry raw materials, brew 0.5 liters of water).

To prevent sunberry preparations from having a nightshade taste, the berries must first be doused with boiling water. Let stand for a few minutes, drain the water, and only then proceed with processing.

Fresh garden nightshade berries can be stored for a month. They contain a lot of sugar and tannins, and less organic acids. This determines the taste of the berries - piquant (reminiscent of blueberries), sweet, but somewhat bland. Therefore, it is good to add sour components to the jam (quince fruits, semi-cultivated apple trees), as well as flavorings (lemon mint leaves, snakehead leaves, lofanta, cherry, lemon and orange zest). The optimal ratio of sugar to berries is 1.2:1. The berries are boiled and a lot of syrup is obtained.

By diluting the syrup with vodka 1:1, you can prepare a wonderful violet-raspberry liqueur or take 1/3 jam syrup and 2/3 vodka.

Delicious and beautiful jelly is prepared from these berries. To prepare jelly, the berries can be dried for the winter.

Excellent dumplings and pies are made with nightshade. The filling for pies can be prepared from fresh berries, filling them with whipped cream from egg whites, sour cream and sugar.

Recipe: Sunberry jam is made like this: for 7 kg of ripe berries twisted in a meat grinder - 5 kg of sugar, mix thoroughly, add lemon twisted in a meat grinder and cook until boiling. Leave for 24 hours, pour into scalded jars. Store in the cellar.

Recipe: You can add something sour to the jam: quince, apples, mint leaves, cherries, lemon or orange zest. The ratio of sugar and fruit is 1.2:1. The berries boil down well and a lot of syrup is obtained. By diluting it with vodka 1:1, you can prepare a wonderful liqueur.

On fertile soil with sufficient moisture, nightshade grows rapidly and reaches a height of 2 meters in early August. The stem can be up to 3 cm in diameter and even becomes woody in the lower part. It is clear that such a giant does not require support.

Under the weight of the berries, only the stepsons sink to the ground. So, place wooden slingshot supports under them.

There is no need to stepchild. White flowers are collected individually in drooping umbrella-shaped racemes.

Usually in nightshades, flower clusters are formed in the forks of branches or in the axils of leaves. American nightshade is an exception. His brushes are laid anywhere, even on the trunk near the ground. Therefore, stepsoning makes no sense.

The berries grow quickly and, reaching the size of a cherry, become black and shiny. But they still need some time to mature. When they are pressed between your fingers, then they are ready to eat. The main harvest ripens in September.

Nightshade can withstand light frosts. In mid-September, before the onset of persistent cold weather, the bushes are either wrapped in plastic wrap, or uprooted and placed in a greenhouse that is vacated by this time - this way they ripen well.

Sunberries are sown for seedlings at the same time as tomatoes - no later than mid-March. Garden nightshade grains are small, so be extremely careful when sowing. To prevent them from drying out on the surface and rotting if they are hidden too deep, the grains should be buried no more than 0.5 cm deep.

When the true leaves set, pick the plants into separate pots. Transplant seedlings into open ground in May or early June: the soil and air should warm up well. Choose a bed away from cabbage, since the cruciferous flea beetle does not disdain sunberries.

Part 58 - Nightshade "Sunberry"

Part 39 - Nightshade "Sunberry"

Part 3 - Nightshade "Sunberry"

Sunberry or sunberry- a very complex hybrid of black nightshade with other species, bred by Luther Burbank. Sunberry is a very beautiful and unusual plant, the berries of which have a high yield. It is enough to try planting a couple of bushes once, and you will never be able to give up this wonderful nightshade.

The bush is powerful, so it does not require a garter, 1.5 - 2 meters high. Round berries, black in color, slightly compressed in shape, large berries (up to 2 cm in diameter and weighing up to 2 g). I germinate berries in clusters of 15-20 pieces. Sweet, dark purple pulp. The yield is high; with good care, you can collect 3-4 buckets of berries from ten bushes.

The plant can withstand light frosts down to minus 5 degrees Celsius. Sunberry is an annual plant, the planting principle is the same as for tomatoes, first we plant the seedlings, then we transplant them into the ground. When growing sunberry seedlings, these drugs will help you a lot. It produces the highest yields on sandy, fertilized soils; it is advisable to fertilize the soil before planting. Per square meter add half a bucket of humus and half a liter jar of ash.

The plant should be planted in an open area with plenty of sunlight. Water about 3-4 times a week, depending on the weather; it is not advisable to over-water the sunberry.
The harvest can be harvested in September, when the fruits are fully ripe.

It can be consumed fresh, but it is still better to process it into jam, jam and jelly (pies, rolls and cakes with sunberry filling are very tasty). Wine can be made from Canadian blueberries; it is considered very healthy and has a very interesting and unique taste.

Easy Sunberry Jam Recipe.
Grind through a meat grinder and mix in a ratio of 1 liter of pulp per 1 kilogram of sugar, cook the mixture until thick, skim off the resulting foam. We roll the resulting mass into sterile glass jars.

Sunberry Ginger Jam Recipe (products are based on 0.5 liters of jam)
Many people don't like the nightshade smell of sunberries, but using ginger solves this problem too.

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3 cups crushed sunberries
1 and 1/2 cups sugar
8cm ginger root, thinly sliced
1 juicy lemon

Mix sunberry, sugar, ginger and leave for at least an hour (even better - for a day) so that the ginger gives its smell to the berry mass.

After an hour (24 hours), put the container on the stove, bring to a boil and squeeze out the lemon juice, cut and crumble the zest. Cook while stirring for 10-20 minutes.

Summer Sunberry Salad Recipe
8 cherry tomatoes
60 g ripe Sunberries
½ cucumber, diced
60 g young spinach
1 Avocado diced
30 g Nut butter
30 g lime juice
1 teaspoon honey
1 crushed clove of garlic
Salt pepper
4 drops Tabasco sauce

Sunberry tincture recipe - treatment and beneficial properties.

A medicinal tincture can be prepared from sunberry berries, which is taken for heart disease, stomach problems, dystonia, and general atherosclerosis.

For some reason, the wrong name for this berry has taken root in Russia. This fruit of selection was born not so long ago in Canada. American scientist Luther Burbank combined two types of nightshade: African and European creeping. The Michurin resident named his brainchild “sunberry” - “sunny berry”. In Europe, it is often called Canadian blueberry or blackberry forte - after the name of the drug produced from it that improves vision. Tall, up to one and a half meters, the bushes are unpretentious and produce a bountiful harvest. Each blueberry is the size of a cherry. And you can pick a bucket of berries from a bush. Therefore, sunberries began to be actively planted by gardeners all over the world. The nightshade flavor is still noticeable in fresh berries. Therefore, teas, tinctures, wine, jams and samberi preserves are often prepared. Let's talk about the last type of homemade preparation for the winter. Below you will read some useful tips that will help you prepare a delicious treat.

Samberry jam - solo recipe

Unlike the common nightshade, its direct descendant is not poisonous. But still, not everyone likes the taste of fresh berries. Drying helps improve gastronomic qualities. The harvested crop is spread out in an even layer and allowed to “reach”. Dried jam is also delicious. Recipes for jam are very numerous. But it won’t be possible to do it strictly “solo” (sunberry + sugar). To add smell and taste, you need to add at least cinnamon. The berries are first scalded with boiling water and allowed to stand for several minutes. During this time, the unpleasant nightshade taste should pass into the water, which we drain, throwing the sunberry into a colander. And then sprinkle with sugar (per kilogram of berries - 300 g of sweet sand) and keep on fire until thickened.

Samberry jam - recipe with lemon

Make syrup from a kilogram of sugar and a glass of water. When it boils, put 1 kg of prepared (pre-scalded) berries into the pan. Cook for five minutes and set aside for 4-5 hours. We repeat this procedure three times. At the end, add the grated zest and juice of a large lemon or two limes, and a few mint leaves. Boil again and put into jars.

Samberry jam - a vitamin recipe

Most of the valuable medicinal properties are preserved with the following processing method. Pour boiling water over a kilogram of berries and pass through a meat grinder. In a similar way, grind the same amount of ranetki or lemon, as well as a sprig of mint. We measure sugar in a 1:1 ratio to the resulting mass. Pour the resulting pulp into it and leave the juice to simmer for 5-6 hours. Place in jars, which we store in the refrigerator.

Samberry jam - recipe with quince

Here we will improve the taste thanks to the fragrant southern “apple” and a handful of barberry. If desired, you can add vanilla, cinnamon, and ginger to the jam. First, peel the skins of 6 quince pieces and grate them. We also chop the lemon. Add prepared berries - a kilogram - and barberries. Leave for 6 hours. Then add one and a half kilograms of granulated sugar and a glass or a little more water. Mix thoroughly and put on fire. Cook over medium heat for about half an hour. Set aside for 12 hours. Add spices and herbs to the cold mixture (optional). Boil until done, which is determined by a steady drop. Place hot jam into jars and seal.

Sunberry (berry of life) appeared relatively recently in the latitudes of our homeland, however, it has already earned honor and respect, therefore, recipes based on it have appeared, for example, sunberry jam or jam. All products made from the miracle berry have antimicrobial, anti-inflammatory, astringent, hematopoietic and antiputrefactive, antispasmodic properties. Therefore, its use is recommended throughout the year, in the summer in the form of infusions and drinks, and in the winter.

Sunberry jam recipe:
. Sunberry berries - 1 kg;
. Granulated sugar - 1 kg;
. Lemon - 1-2 pcs.;
. Water - 200-250 ml;
. Mint, vanilla, coriander, hyssop - optional and to taste.

Cooking method:
The principle of preparation corresponds to five-minute jam, however, first the berries must be properly prepared - sorted, washed under cold running water. It is necessary to cook the jam in several steps of five minutes each (two or three times, with an interval of 5 hours, is enough). During the last cooking, you need to add lemon juice and zest, as well as mint, vanilla, coriander or other herbs (leaves) if desired. The jam turns out to be incredibly tasty, aromatic and healing.

In addition, you can prepare it from sunberry and quince - it turns out very fresh and unusual. How to make sunberry jam?
Ingredients:
. Sunberry berries - 1 kg;
. Japanese quince - 6 pcs. (can be replaced with apples, goes well with Antonovka);
. Barberry - 1 handful of berries;
. Lemon - 1 pc.;
. Granulated sugar - 1.5 kg;
. Purified water - 1.5 cups;
. Lemon balm, mint, cherry leaves, as well as ginger, vanilla, cinnamon - to taste and desire.

Cooking method:
1) Sort and wash the berries;
2) Wash the quince, peel it, grate it;
3) Mix sunberry and quince, add barberry and lemon - mix and leave for 5-6 hours;
4) Add sugar and water (can be cooked), mix thoroughly, cook over medium heat for about half an hour, remove from heat;
5) After 11-12 hours, add herbs or spices as desired and boil until tender;
6) Place hot jam into sterilized dry jars and roll up.
Enjoy your tea!

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