sunberry strain

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

Sunberry is a berry that was bred in 1905 by the American breeder Luther Burbank. They are often called Canadian blueberries, however, in fact, they are a kind of nightshade, that is, a plant that is rather close to tomatoes and potatoes. It is noteworthy that a new species was obtained 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 jam is made of them, not vegetable salads.

Berry features

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 giving a good harvest. The genes of the African nightshade gave the Sunberry high yields and a fairly large berry size. In color and shape, these fruits resemble blueberries or black currants, and sometimes reach the size of a cherry in size.

Sunberry contains many nutrients:

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

These substances improve blood circulation, increase immunity, normalize the pituitary gland and the level of hemoglobin in the blood. Also, a small amount 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. By rubbing fresh berries into gruel, you can also heal burns and other types of skin lesions.

Selection and preparation of fruits

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

But it should not be eaten raw in large quantities. Tannins, which give the characteristic astringent taste, are found in large quantities in the sunberry. The well-known chokeberry has a similar thing, a large amount of which in its raw state can provoke constipation and other ailments, but at the same time excellent wines and tinctures are obtained from it. Sunberry has the same properties, so wine made from these berries is a good alternative for those who don’t like jam.

Another advantage of Sunberry is that it is very easy to pick berries from a bush, it does not have needles that would complicate this process, and the bunches 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 suspicious berries from the bucket. Since Sunberry’s skin is denser than many other berries, it is recommended to pierce it before boiling. 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 eating Sunberry in cooking is huge. If you want to make preparations for the winter, then you can make jam, compote or juice. You can use recipes when only sunberry is 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. 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 seed the inside (this can be done by gutting the fruit) and cut into the smallest pieces possible. Then mince the oranges with the sunberry or grind them in a blender. Add sugar to the resulting gruel, pour water (in proportions of 2 liters per 1 kg), mix and simmer for 15-30 minutes, depending on what kind of jam you want to get in the end. After that, spread the jam in sterilized jars and roll up. In this case, be sure to check the tightness of the cans, without this the jam will quickly deteriorate.

To keep the sunberries and accompanying ingredients as healthy as possible, do not bring the jam to a strong boil. You can also not cover it with granulated sugar, but prepare sugar syrup in advance. To do this, it is enough to dissolve the sugar in a little water. And the easiest way to do this is with a small saucepan set on the fire: the heat will dissolve the sugar faster.

You can even take water prepared for jam, dissolve sugar in it on the fire, and add berries and fruits to the resulting syrup. You can also add a little citric acid there, 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 additionally take mint. Its leaves go well with lemons in any dish and add a 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. Lemon balm does not have a pronounced menthol taste, it looks more like a lemon and complements it well, increasing the concentration of anti-cold substances in the dish.

It is better to take lemons themselves 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 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. Be sure to remove the lemon seeds so they don’t end up in the jam jar. But the peel can be left quite well, for lemon it is not very thick and softens easily during the cooking process. But the amount of nutrients, including vitamin C, in the peel is noticeably higher than in the soft parts of 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 they will come in handy here.

With apples

When combining sunberries and apples, you will need 1.5 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 tart green fruit is ideal for canning.

In this case, you will have to spend more effort. Apples need to be washed, peeled and the inside with seeds. Then chop them finely. Alternatively, you can grate the apples, it will work out 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 low heat. You need to cook such a mixture for at least 30 minutes, stirring occasionally.

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

For information on how to cook a beautiful and delicious sunberry jam, see the next video.

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

The healing properties of sunberry

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

  • high productivity;
  • unpretentiousness to growing conditions;
  • pronounced preventive and healing qualities.

A sun berry or garden nightshade contains large quantities of biologically active substances and vitamins and minerals vital for human health. It contains: 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 up, cleanse and rejuvenate the human body, strengthen immunity, and 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 weakening the eye muscles and relieving fatigue syndrome;
  • constipation and hemorrhoids.

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

  • memory loss;
  • decreased muscle strength;
  • deterioration of vision;
  • violation of 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.

Sunberry Blank Recipes

The sour-fresh taste of Sunberry fruits with the smell of freshly cut grass is not admirable. In their raw state, they are used exclusively to combat ailments.

To remove the specific aftertaste of nightshades, ripe berries are poured with boiling water for one minute.

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

Garden nightshade juice

Sunberry juice has a powerful antiseptic effect and effectively heals wounds and fights inflammation of the throat and oral cavity.

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

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.

Sunberry wine and liquor

At home, it is easy to make wine or liquor from the berries of the garden nightshade. The drinks taste good and have healing powers.

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

The remaining volume of the container up to the hangers is filled with cold boiled water, a children’s inflatable ball or rubber glove is put on the neck. The workpiece is sent to a dark, cool place for 30 days. The finished wine is filtered and poured into bottles.

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

Sunberry Liqueur recipe includes:

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

From the fruits and sugar, it is necessary to cook a thick syrup, cool it, strain and mix with vodka. Distribute the finished liqueur in glass bottles and store in the pantry.

Cold jam

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

  • 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 aromas in this recipe can replace apples with citrus fruits.

Sunberry Jams and Preserves

Today, you will not surprise anyone with raspberry or strawberry preparations, so many housewives who want to diversify the family menu are increasingly offering various desserts made from sunny berries. The most popular dishes are jam and preserves. This delicacy with 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 for winter preparations from the fruits of the garden nightshade. All of them include adding fruits and spices to the dish, giving it an unusual taste and bright aroma.

To make Sunberry jam, only well-ripened berries are used, which significantly reduces the need for sugar and makes the dish more dietary.

Garden nightshade with lemon

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

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

The berries of the 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. All are 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, protected from light.

Whole berry jam

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

The fruits of the 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, it is recommended to prick each berry with a sharp object: a needle, a pin or a toothpick.

First you need to cook a syrup from 1 kg of sugar and 1 tbsp. water. Unpeeled lemon with mint leaves, cut into pieces, is placed in it and boiled for 10 minutes on low heat. The resulting solution is filtered through cheesecloth 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, add 1 kg of sugar to the mass and cook for about 10 minutes more.

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

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

Sunberry with orange and quince

Sun 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.

  • 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 aroma as desired.

Berries and fruits are sorted out, washed under running water. Peel the quince and grind it on a coarse grater or pass it through a meat grinder. Cut the orange with zest into thin slices.

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

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

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

Hot jam is placed in a glass container and sealed hermetically. Store in a closet or other place without access to daylight.

Garden nightshade with apples

Sunberry fruits go well with sour apples, especially delicious and aromatic jam is obtained with Antonovka. It has a delicate taste and delicate aroma, is served with pancakes, toasts, and is also used for filling pies.

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

Ripe sunberries are sorted out, washed thoroughly. The apples are peeled from the core and skin, cut into pieces. Both components are ground using a meat grinder or food processor.

Pour sugar into the resulting fruit and berry mass, mix and let it brew for about six hours. Then water is poured in and cooked 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 insist 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.

If desired, add chopped ginger, cinnamon, vanilla, cherry, lemon balm or mint leaves to this recipe. Spices will add spice to the taste and enhance the aroma of the jam. For one kilogram of berries, one teaspoon of spices is used.

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

Making jam by pasteurization

When harvesting sunberry with apples, many housewives use the pasteurization method, in which all the beneficial properties of the fruit are preserved as much as possible. To do 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. A refrigerator or cellar is suitable for storage.

Sunberry jam is a wonderful addition to the diet during the winter. It can be a delicious stand-alone dessert, and also goes well with any flour products.

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

Sunberry preparation: 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-purple color. Harvesting begins in the fall, in September. Fresh sunberries are stored for 1 month in a cool place. But if you cover the plant with a film, then you can keep fresh berries in the country until the snow falls.

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

Sunberry berries have and can treat a wide variety of diseases. You can prepare a variety of dishes from them and enjoy them all year round. In this article, we offer the 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, dried. Then the fruits are spread 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, place on a flat tray and freeze. Then the berries are packaged in packets and tied. The berries can be stored in the freezer for up to 1 year. There is also a sweet way of freezing, when the berries are sprinkled with sugar, placed in plastic containers and sent to the freezer. For 1 kg. berries you need 200-300 gr. Sahara.

Sunberry liquor

You will need 1 kg. sunberry, 1-1.5 kg. granulated sugar. Sprinkle sugar over the berries and cook over low heat until the syrup becomes thick. Decant the cooled syrup, pour vodka 1: 1, mix, bottle and send 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 stir. Transfer the mass to a 10L bottle and top up with warm boiled water up to the hangers, put on a rubber glove on the neck and stand for about a month. Then drain the wine, strain and bottle.

Sunberry Jam

To make the 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 cook for 5 minutes, then remove from heat and leave the jam for 4-5 hours. We repeat the procedure 2-3 times. Add the juice of two lemons and mint leaves before cooking. Then the jam is laid out in jars and rolled up. Jam will strengthen your immunity, cleanse your blood and give you longevity. You need to take only 100-150 grams. jam per day.

Cold Sunberry Jam

You will need sunberries and apples, core 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. Store it 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. Put the finished jam into jars (sterilized) and seal.

Sunberry Juice

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

Pickled Sunberry

To prepare this dish, you will need 700 ml. water, 300 gr. sugar, black peppercorns – 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 reclined in a colander, placed in previously sterilized jars, and filled 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 cans are rolled up and turned over, wrapped.

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

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

Recipe for angina: Sunberry juice is diluted with water 1: 3 and caressed with it.

Recipe for varicose veins: Apply mashed berries to sore veins.

Recipe for purulent wounds and abscesses: Sunberry gruel mix 1: 1 with sour milk and apply to wounds.

Recipe for chiriev and acne: Fresh sunberry plant is pounded and applied.

Prescription for neurosis, stomach pain, cough, menstrual irregularities: It is necessary to prepare a decoction of young shoots and leaves of the sunberry, pouring 500 ml of them. boiling water and infused until cooled. If we take dry raw materials, then we take 3 gr., And if fresh – 100 gr. Cool the infusion, strain and take 150 ml 3 times a day.

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

Prescription for eczema, psoriasis, seborrhea: mix 100 ml. freshly squeezed juice of sunberry leaves with the whites of two chicken eggs, adding 2 tbsp. tablespoons of sunberry juice, mix and apply lotions to 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 from the stems and leaves of the sunberry plant. Also take a bath before going to bed at a water temperature of 37 degrees for 20-30 minutes, with the addition of 50-60 grams. horseradish and 100-150 gr. freshly squeezed sap of the stems and leaves of the plant.

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

In its natural form, the taste of the berries is not very impressive, it is bland, but everything changes when the sunberry is cooked, in this form the berries are very tasty. The taste of jam, for example, turns out to be similar, as if we made jam from wild blueberries. You can also make jam, tincture, caviar, candied fruit, liqueur from sunberry, fruits can be pickled and salted. Due to their color, the berries are placed in light compotes to decorate them. In order to avoid the nightshade taste of berries, pour boiling water over them before cooking and leave for a couple of minutes, after which the water must be drained. After such processing, the berries will lose all unpleasant tastes.

Sunberry jam with apples


  • a kilogram of ripe sunberry berries;
  • six apples (you need to take Antonovka);
  • one and a half kilograms of granulated sugar;
  • one and a half glasses of water.

Cooking progress:

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


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 a wonderful jam from these berries. A friend gave her a berry, advising in the spring to simply crush it and sprinkle seeds over the garden. So I did – by 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). The seedlings were friendly. My mother and I called this plant “Stranger”.
The stranger was quickly gaining strength, but doubts remained – when she would bear fruit, and whether the berries would 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 – the sunberry. As it turned out, this was my Stranger.

Sunberry (Sunberry) is an unusual culture for our region, therefore it is rarely found among garden and garden plants. It is also called the sun berry, Canadian blueberry, blueberry forte, moreover, it has nothing in common with our forest blueberries. Its closest relative is the 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. Sunberry berries, or, as some call them, samberi berries are quite large, the size of a cherry, but in shape they more resemble small black “tomatoes” with glossy skin. The bush is literally covered with them during the period of the most active ripening.

Sunberry is popular in many countries around the world. They have already appreciated its dietary qualities and healing properties. This culture is making its first steps across Russia.
From English “sunberry” is translated as “sun berry”.
Sunberry is the result of many years of work by the renowned American Darwinist breeder Luther Burbank. Representatives of the flora from different continents were used as parental forms: African and European creeping nightshade. The brainchild of L. Berbank inherited from its African ancestor large-fruited, high yield, unpretentiousness to growing conditions, and from its European relative – good taste.
Sunberry has a height of up to 150 cm, a thick tetrahedral stem with powerful stepsons.

This green giant is a grandiose sight when ripe berries. The plant is covered with black berries the size of a large cherry. They are collected in brushes of 10-15 pieces. Harvest – up to a bucket of berries from a bush. The flowering and ripening of berries goes on continuously until late autumn. A month before the onset of a stable cold snap, leaves and buds are plucked daily. This agrotechnical method significantly increases the yield, since 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. In the open field I place the Sunberry according to the scheme 70×70 cm. The Sunberry is resistant to lodging. Its powerful stems do not need a garter. Only stepchildren, under the weight of ripening fruits, can sink to the ground. The berries should not come into contact with the ground. Therefore, I tie my stepchildren to stakes or put them on wooden slingshots.
This is an annual plant, so I collect seeds every year. For seeds, I select the largest berries from the earliest and most prolific clusters. This is how the signs of early maturity and productivity of plants are fixed annually.
Sunberry berries are non-toxic (unlike wild nightshade), they can be eaten fresh without restriction. Not everyone may like the taste of fresh berries. But the sunberry pie filling is excellent. Sunberry jam has an incomparable taste.
Sunberry is unpretentious. Even in the most unfavorable years, it will delight you with a high harvest. And this means that in the event of a crop failure of other berries, the 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 doused 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 many pectins, which remove poisons from the body; selenium, which slows down the aging process; anthocyanins, which improve blood composition.

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

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

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

Sunberry leaf juice treats chronic rhinitis, has a hypnotic effect and is a good hemostatic for uterine bleeding.

Elixir of health . The berries are passed through a meat grinder and squeezed through cheesecloth. Dilute with water in a 1: 1 ratio. 1.5 kg of honey is introduced into 5 liters of such diluted juice. The elixir is poured into jars and stored in the refrigerator or cellar. Take 2 tablespoons before meals. This remedy 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 infusion recipe for the treatment of prostate adenoma : dry sunberries and licorice roots are poured into a thermos, 5 g each, pour 0.5 liters of warm water (not higher than 40 degrees). After 10 hours, you can take 150-200 ml before meals for 10 minutes. You cannot store the infusion. Cook fresh every day.

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

You can prepare a tincture on vodka 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 20-30 drops before meals at least 3 times a day and drink it with water.

Tincture used for vegetative-vascular dystonia, heart disease, heart rhythm disturbances, general atherosclerosis, stomach pain, gastroenterocolitis

Ripe berries (2-3 tablespoons) mash, pour 0.3 liters of boiling water and boil over low heat for 10 minutes. Insist 4 hours, drain. Dip 20 g of a mixture of flowers and leaves of hawthorn in boiling water (0.3 l) and leave for about an hour, drain. 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 juice of sunberry leaves with two whites of chicken eggs, add 2 tablespoons of juice of ripe sunberry berries. Mix everything thoroughly, make lotions.
It is also important to note that dry sunberry herb also has healing powers. And this makes it possible to use it for treatment all year round.

It is not recommended to cook the jam from the berries of the garden nightshade. Already at temperatures above 50 ° C, anti-aging substances die. It is better to mince ripe Sunberry berries with the same amount (by weight) of non-acidic “Ranet” apples, mix thoroughly with sugar (1 kg of weight – 1 kg of sugar) 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 immunity and longevity.

For chronic headache take and fill the enamel dishes to the top with chopped together with berries, leaves and stems of sunberry, fill the dishes with water and bring to a boil over low heat, and immediately remove from the stove, strain and wash your hair with this broth. You can do this every other day or two or three until the headache leaves you. You can moisten a waffle towel in the broth, wrap your head and do not remove it until it dries. At the same time it is necessary to drink tea from sunberry flowers (brew ½ l 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 cup freshly squeezed juice from the leaves and stems of Sunberry. In addition to this, take a 20 or 30 minute bath at 37 ° C before bed for 5 days, each time adding 50-60 g of horseradish gruel and 100-150 ml of freshly squeezed juice of stems and leaves of sunberry.

The sun berry will cope with hypertension. The juice squeezed from the stems, leaves and flowers of the nightshade plant, in equal (by volume) parts, mix with honey and use 2-3 tbsp. l. at night. This composition normalizes blood pressure and eliminates salt deposits, in addition, it helps in the treatment of varicose veins.

Patients with bronchial asthma it is recommended to chop and mix in equal (by weight) parts dried flowers and unripe dark green sunberries, dried flowering stems of lungwort, then 1 tbsp. l. pour the mixture into a thermos ½ l of boiled water, cooled to 48-50 ° C (it is impossible to get hot!), 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 baths. It is necessary to grind the dried leaves, stems, berries and flowers of the sunberry into powder, after 4 tbsp. l. pour in a thermos 1 liter of boiled water (up to 48-50 ° С), stand for 2 hours and pour into a bath with a water temperature of 37-38 ° С. Take a bath for 20-30 minutes.
Dry stems of sunberry mixed with wormwood, in equal parts, apply for the treatment of gastritis . It is necessary to pour 100 g of the mixture with 3 liters of boiled water (up to 48-50 ° C), insist for 2-3 hours, then strain and drink 2-3 tbsp. l. 30 minutes before meals.
Obesity, allergies, liver disease and alcoholism require this treatment. : chop and mix in equal (by weight) parts dry young shoots and leaves of sunberry, dry herb 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, approximately 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 in the form of lotions and compress with acne and boils.
Young shoots with sun berry leaves are brewed and taken for neurosis, cough, stomach pain 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 cooling, 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 by gruel from fruits mixed one to one with sour milk.

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

Harvesting Sunberry Berries

The berries are harvested in September. Some gardeners in the fall cover the plant with foil and feast on berries until the snow appears.

special instructions

Fresh fruits of the 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 sunberry

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

Frozen Sunberry

Prepared and well-dried berries are laid out on flat trays and frozen. The finished product is packaged in portions into 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 sprinkled with sugar, mixed, laid out in plastic containers, covered with lids and frozen (200-300 g of granulated sugar goes for 1 kg of berries).

Sunberry liqueur

Sunberry – 1 kg Sugar – 1.2 kg The berries are sprinkled with sugar and cooked over low heat until the syrup acquires a thick consistency. Then the cooled decanted syrup is poured with vodka in a 1: 1 ratio, mixed, poured into bottles and sent to the cellar.

Sunberry Wine

Sunberry – 3.5 kg Water Sugar – 3 kg Overripe Sunberry berries are pounded, added sugar and mixed well. The mass is transferred into a bottle with a capacity of 10 liters, cooled boiled water is added (up to the shoulders), a ball or rubber glove is put on the neck and allowed to stand for about a month. Then the wine is drained from the lees, carefully filtered and bottled.

Sunberry jam

Sunberry – 1 kg Sugar – 1 kg Water – 1 tbsp. Fully ripe 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 juice squeezed from two lemons. Mint leaves are often added to add flavor to the jam. The finished product is rolled up, laid out in banks.

Cold Sunberry Jam

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

Sunberry jam

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

Vegetable caviar with sunberry

Sunberry – 1 kg

Carrots – 500 g

Onions – 300 g

Vegetable oil – 70 ml

Salt and ground black pepper

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

Pickled Sunberry

Water – 700 ml Sugar – 300 g Cinnamon Black peppercorns – 3-4 pcs. Cloves – 2-3 pcs. Vinegar 9% – 4 tablespoons The berries are blanched in boiling water (3-4 minutes) and then discarded in 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 steam-treated jars. The product is poured with salted boiling tomato juice, rolled up and sterilized (1 liter – 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 cheesecloth and mixed with natural honey (for 5 parts of juice – 1 part of honey). The juice is kept in the refrigerator.

Candied fruit

Prepared as jam, but the syrup is poured through a colander, and the fruits are spread on a dish for drying, covered with gauze. Dried fruits (and they dry quite quickly) are put in glass jars and covered with lids. Store in a cool place.

Skip the berries through a meat grinder, squeeze the juice, add sugar and cook over low heat until tender. 1 liter of juice requires 1 kg of sugar.

used materials from the following sites:

How to make sunberry jam. Sunberry berry – useful properties and recipes. Whole berry jam Sunberry is a berry that was bred in 1905 by the American breeder Luther Burbank. They are often called

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