What to make from barberry for the winter. Medicinal drinks from barberry berries

Barberry is a thorny branched shrub with bright red berries from the barberry family, the height of which can reach up to 5 meters. The leaves are famous for their varied colors: yellow, red, variegated, purple-white, purple-gold, pink-gray.

It grows in the steppe or in the forest-steppe zone on river valleys and dry slopes.

There are many types of it: evergreen, deciduous, low-growing, tall and others.

Some of them are used as landscape decor and living fences. Because they lend themselves well to pruning, thanks to which the bush can be given any shape.

By the way, in Ancient Greece and Rome they believed that the plant brings good luck and happiness to the family near whose house such a bush grows.

In our area there are only three species: Thunberg barberry, common barberry and Ottawa barberry. Cooking uses the fruits, and medicine uses the leaves, bark, and roots of the common shrub.

The leaves are collected in May-July after flowering has passed. The roots are dug up late in the fall, the bark is harvested early in the spring from those bushes that need to be uprooted or cleaned. The fruits must be fully ripe, since they are poisonous when green. They need to be collected slightly frostbitten.

How to dry barberry correctly so that its fruits retain their benefits? To do this, you need to wash and sort whole ripe fruits well. Boil water, immerse them in it for three minutes, then quickly cool with running cold water. Dry in the oven or stove at 45 degrees. Store for three years in paper bags in a dry place.

Useful properties of barberry

Do not eat fresh fruits; they are sour and viscous.

Barberry contains the following properties:

• malic, citric, succinic, caffeic, tartaric, quinic, fumaric, chlorogenic acids – about 14.5%;
• sugar (glucose, fructose) – from 3.9 to 7%;
• pectin – from 0.4 to 0.6%;
• coloring matter – from 0.6 to 0.8%;
• fiber – 4.9%;
• minerals (sodium, aluminum, silicon, magnesium, iron, calcium, nickel, barium, vanadium, titanium, copper, zirconium and manganese) – 0.95%;
• vitamin C – from 11.59 to 53.48 mg;
• carotenoids – from 1.17 to 3.19 mg;
• potassium – up to 37.8 mg;
• anthocyanins, leucoanthocyanins.

What are the benefits of barberry? Let's consider this issue.

Barberry has various properties: antipyretic, bactericidal, anti-inflammatory, antispasmodic, analgesic, choleretic.

The fruits are consumed pickled or boiled. Decoctions and tinctures of the roots, leaves, bark, and fruits of this plant have a number of medicinal effects:

• stimulate appetite;
• improve heart function, bile flow, and digestive system;
• relieve pain and inflammation, gag reflex in pregnant women, fever;
• restore the liver and pancreas;
• stop bleeding of various types, except postpartum and menopausal;
• reduce blood pressure, cleanse it;
• act as an antitussive, laxative;
• slow down the aging process, prolong youth;
• increase the protective functions of the body as a whole.

The beneficial properties of barberry are also useful for external use. So, it is used in the form of lotions, baths, syringes, rubbing and compresses. This should be done in case of inflammation of the female organs, gums, throat or eyes. And also for wounds, eczema, rheumatism, arthritis, osteochondrosis, radiculitis.

New experiments by scientists have proven that barberry is also able to cure addiction to alcohol and tobacco.

Decoctions of bark and leaves are prepared as follows: pour one tablespoon of finely chopped raw material into a glass of water, boil for a minute, then leave for half an hour. Strain before use. Take a spoon one hour before meals.

Decoctions from the root are used externally: two tablespoons of the raw material are poured with ½ liter of water, boiled for a minute. Leave for an hour and filter.

Tincture on leaves: take a spoonful of crushed leaves for 250 ml of vodka, leave for a week in a dark place, filter. You need to take 20 to 30 drops before meals 3 times a day. Be sure to dilute with water or drink plenty of it.

What can be prepared from barberry

The fruits of the plant have a sweet and sour taste. Various sweets are prepared from it, namely: jellies, sweets, preserves, marmalade and jam. As well as drinks: juices, syrups, compotes and sorbets.

In Asian cuisine, berries are used as a seasoning for sauces, pilaf, and meat dishes. They highlight the taste of meat and game especially well. Fried or boiled beef, veal served with a spicy sauce made from barberry seasoning acquires a pleasant sourness and unusual taste.

And in our kitchen we cook only goodies!

Recipe 1. Barberry jam in the form of jelly:

• a kilogram of a mixture of mashed puree and broth;
• a kilogram or one and a half sugar.

Fill the barberry with water and cook until the berries soften. Grind through a sieve. Mix this mass with sugar and pour in the broth.

Set the mixture to boil, and after boiling, gradually reduce the heat. Stir occasionally until everything is reduced by three times. Then pour into heated jars and close. We continue further storage in a cold place.

Recipe 2. Sweet barberry jam:

• kilogram of fruit;
• from 1.6 to 2 kilograms of sugar.

We sort out the ripe fruits, wash them well, and dry them a little. Prepare sugar syrup using 70% sugar to 30% water. Place berries in it, bring to a boil, remove. After 10 hours, boil until tender. Pour into jars that have been heated in the oven at 100 degrees.

Recipe 3. Marmalade barberry jam:

• kilogram of berries;
• 300-350 grams of sugar.

Pour clean, sorted berries into a saucepan and cover with water. Grind the boiled mixture through a sieve. Mix the puree with sugar and cook for about an hour. Check the readiness of the jam by mass. It should be 2 times more sugar used for cooking.

We will divide the answer to the question of how to dry barberry at home into chapters, each of which will be devoted to a separate element of this healing plant. But, first of all, we will talk about why its individual parts are so valuable.

The value of barberry

Dried barberry is used both in cooking and as a medicinal substance. Dried berries go especially well with some Caucasian and Central Asian dishes.

Real pilaf is prepared with barberry; its combination with other ingredients of this dish gives this amazing dish a unique note of sourness.

This is interesting! Connoisseurs of oriental cuisine consider pilaf without barberry to be simple rice porridge.

Barberry in pilaf: both seasoning and decoration

Dried barberry leaves are also used in cooking, for example, they are placed in jars when pickling cucumbers.

Due to the high content of various beneficial substances, dried barberry has found wide use in medicine. And this is not surprising, because the individual elements of this plant contain:

• berries – vitamins “A”, “C” and “K”, beneficial acids and pectins;
• leaves, roots and bark are rich in alkaloids and vitamins “C” and “E”.

The special use of barberry against such a terrible disease as scurvy has been known to people since ancient times.

Blank

Before moving on to the story of how to dry barberry, we will tell you how to properly prepare and process raw materials for subsequent drying.

Fruit

Barberry berries are harvested after they are fully ripe. This usually happens in late autumn, in the middle zone, almost before the frosts. At this time, they accumulate the greatest amount of vitamins.
The fruits are carefully picked, then sorted and washed in a colander under running water.

Attention! Unripe barberries are slightly poisonous and eating them can cause stomach upset.

Leaves

Barberry leaves are cut into small branches. The shoots of the current year, approximately ten centimeters long, are cut from the tree. This procedure is carried out at the end of May or beginning of June, preferably the day after the rain. This is done because the leaves are not washed before drying, and the recent rain washed away the accumulated dust from them.

Thus, simultaneous harvesting of both leaves and bark from the branches occurs.

Roots

Harvesting roots on one barberry bush can be repeated no earlier than ten years later, otherwise the plant may get sick and die. The roots are collected in the fall after the plant goes dormant before winter. The ground under the bush is carefully cleared and a third of the roots are cut off from different sides.

This should be done in dry weather so that the soil can be easily shaken off, since they, like the twigs, are not washed before drying.

Drying

Berries

Most often, it is the berries of this plant that are dried, so we will start the story about drying barberry with them. This process is not complicated; the fruits are dried in the oven on a baking sheet.

First, the temperature is kept at around 40-50 degrees, when the berries begin to wrinkle it increases to sixty, the degree of readiness is determined by squeezing the berries in the palm of your hand. The finished product does not stick to your hands or to each other.

Dried barberry is stored in glass jars or plastic bottles, our favorite “one and a half bottles”.

Roots

After cutting off the damaged and diseased areas, the roots are laid out on a baking sheet and dried in the oven at a temperature of 45-50 degrees for two to four hours. The duration of the process depends on the thickness and moisture content of the roots.
An indicator that drying was carried out correctly is the yellow color of the surface of the roots. In addition, if the root is cut and broken, then the inside should also be lemon-colored.

Leaves and twigs

These parts of the barberry are dried outside in the shade under a canopy for a week. Dried branches with leaves are stored in bags made of natural fabrics.

Advice! When drying barberry leaves, do not expose them to sunlight. The sun destroys the most important alkaloid found in the plant, berberine, and the product becomes less valuable.

We conclude the story about drying barberries with an interesting video about picking berries:

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Barberry has been known as a medicine since ancient times. For example, on clay tablets in the Assyrian library, barberry berries are mentioned as “purifying the blood.” In the Middle Ages, recipes with this plant were widely used by Europeans for jaundice, scurvy, and as an antidote. For a long time, the “prickly healer” has been cultivated in Russia. Sour barberry berries can be used as a capillary-strengthening and anti-sclerotic agent.

The enemy of staphylococcus

Studies have confirmed the detrimental effect of barberry on Staphylococcus aureus, hemolytic streptococcus and dysentery infection. Seratonin (found in fruits) strengthens the functions of the central nervous system, has a beneficial effect on the emotional state, regulates body temperature, and has high antitumor activity.

Beneficial properties of barberry berries

The medicinal properties of barberry are associated with the presence of alkaloids in it. Berberine is considered the most valuable among them. It has antispasmodic, analgesic properties and high antibacterial activity. At the same time, berberine lowers blood pressure, increases the amplitude of heart contraction, enhances the secretion of bile, tones the muscles of the uterus and stimulates the functions of the digestive organs.

These berries also contain ascorbic acid, vitamin E, carotene and phenolcarboric acids. Malic, citric, tartaric acids and sugars are found in its fruits. The leaves contain magnesium, calcium, potassium, zinc and other trace elements.

Barberry sauce

1 glass of barberry berries, 1-2 cloves of garlic, 2-3 sprigs of cilantro, parsley, dill, green onions, 3-4 pods of sweet pepper, salt to taste.

Sort out the berries, put them in a saucepan, rinse well, and add water so that it covers the contents. Cook for 15-20 minutes. Then remove from heat and rub through a sieve along with the broth. Add chopped parsley, cilantro, dill, sweet pepper, green onions and mix.

Barberry marshmallow

1 cup berries, 0.5 cup granulated sugar.

Boil ripe peeled berries in water, rub through a sieve, mix with granulated sugar, beat until thick foam. Place in a saucepan and simmer to desired thickness. Transfer the mixture into molds and place in the oven. When the dish is dry, sprinkle the marshmallow with powdered sugar.

Barberry syrup

1 kg of granulated sugar for 5 glasses of barberry juice.

Sort out the ripe berries, rinse, grind with a spoon and add a little water. Place the mixture in a thick fabric bag. The next day, when the juice has drained, boil it, add granulated sugar, boil again, then pour into jars. Since this syrup is sour, it is better to dilute it with water.

Assorted jam with barberry

For 1 kg of barberry, 1.5 kg of serviceberry or apples, 6 glasses of water and 3kg of granulated sugar.

Cover the barberry fruits with half a portion of granulated sugar for a day. Boil sugar syrup from the remaining half of the granulated sugar and water. Pour the prepared syrup over the barberry mixed with other fruits (cut the apples into slices). Cook in two batches and let stand for 5 hours.

Dried barberry

For 1 kg of barberry fruits: 900 g of granulated sugar, 1.5 glasses of water.

Sprinkle clean berries with 200 g of granulated sugar and leave for a day until the juice releases.

Then drain the juice and sprinkle the fruits again with the same amount of granulated sugar. After a day, drain the juice and mix it with the first portion. Preserve the juice, and pour the remaining mass with hot sugar syrup (1.5 cups of water and 0.5 kg of sugar). Place the fruits in the oven for an hour at a temperature of 70-80° C. Then reduce the temperature to 60° C and leave the fruits for half an hour. Place the dried fruits in a sieve and keep in the oven at a temperature of 30° C for about 5 hours with the door ajar.

Barberry filling for cake

For 1 kg of barberry fruits, 1.6 kg of granulated sugar and 1 liter of water.

Place the pitted fruits in jars and pour sugar syrup made from water and granulated sugar. Place the mixture in a steam bath for 15 minutes and cool. Then pour into jars and store in a cool place. The filling can be used to soak the biscuit.

Barberry marinade

For 1.5 kg of ripe berries, 4 cups of 6% table vinegar, 3 cups of granulated sugar, a little cinnamon, peppercorns and salt to taste.

Used as a seasoning for meat dishes. Place clean barberry fruits in jars, pour in a marinade made from vinegar, granulated sugar with the addition of spices and salt. After 5 days of infusion, the seasoning is ready for use.

Salty side dish

Place twigs with barberry fruits in jars and pour cold boiled salted water (take 100 g of salt for 3 glasses of water). The water should completely cover the berries. After 3 weeks of standing in a cool place, the side dish is ready. It is used as a salty seasoning for barbecue and added to roasts and vegetable dishes to improve the taste.

Health Recipes

Barberry drink

It quenches thirst well, stimulates appetite, has anti-inflammatory, antipyretic, choleretic, diuretic and laxative effects. Helps with fever, disruption of the gastrointestinal tract, liver and gallbladder, as well as constipation and hemorrhoids.

To prepare 1 liter of drink, you need to take 50 g of dried barberries, 60 g of granulated sugar, 1 g of vanilla powder and 1.1 liters of water. Rinse the berries, add boiling water and cook over low heat for 10 minutes. Leave for 1-2 hours, strain, add sugar, vanilla powder diluted in boiled water and stir well.

For pancreatitis

For chronic pancreatitis, prepare a decoction of barberry bark. To do this, take 1 tbsp. spoon of crushed raw materials, pour a glass of boiling water and cook for 15 minutes. Then leave until completely cooled, filter and take 1 tbsp. spoon 3 times a day.

Pharmacy tincture

Barberry tincture is also produced by the pharmacological industry. The drug is a transparent liquid of dark yellow or cherry color, aromatic, sour. Store the tincture in a dark place. Take 30-40 drops 2-3 times a day. The average duration of treatment is 2-3 weeks.

Collection time

For medicinal purposes, barberry leaves and flowers are collected in the budding phase. Bark - in spring (immediately after flowering). Berries - in autumn. Roots - early spring or late autumn.

According to all the rules

A healing infusion of leaves can be prepared independently from a ratio of 1:20. Place 10 g of crushed barberry leaves (a heaping tablespoon) in a small enamel pan, pour 200 ml (a glass) of boiling water, close the lid, place in a water bath and heat for 15 minutes. Remove from heat, let stand for 1-1.5 hours, strain and bring the volume of the resulting infusion with boiled water to 200 ml. Take a tablespoon 3-4 times a day. This remedy is effective for atonic and hypotonic bleeding (after childbirth, during menopause, due to inflammatory processes).

Dessert with sourness

It has long been known that barberry is a very useful plant. For example, its bark, roots and leaves are used in folk medicine as effective medicines for various ailments. No less popular are all kinds of dishes prepared from fresh or dried berries. They are used to make jelly, compotes, jam, kvass and even sweets. Barberry berries are placed in pilaf, lula kebab, and chicken dishes. The leaves can be pickled or added to soup or tea.

An unpretentious shrub, native to Asia Minor, barberry today grows wild in the countries of Central and Southern Europe and North Africa, the Middle East and the Caucasus, Afghanistan, Pakistan and India. It was here that the bush began to be grown as a cultivated plant and turned into a source of an irreplaceable spice - dried sour berries, which from time immemorial have improved the taste of meat dishes and were used to make thirst-quenching drinks.

The fruits of barberry, which remain on the branches of the bush from autumn to spring and do not lose their beneficial properties even in the most severe frosts, are rightfully considered in the East as a symbol of longevity and endurance.

Since ancient times, Arab and Indian healers used barberry to treat diseases of internal organs; the berries were used as a wound-healing and disinfectant drug. Barberry preparations for the winter fully retain the active substances contained in the berries.

Collection time and composition of barberry berries

Modern studies of the composition of barberry fruits have confirmed the value of natural raw materials as a medicinal and vitamin product. One hundred grams of barberry berries, in addition to thirty calories, contain vitamins C and E, beta-carotene and anthocyanins, pectins, tannins and organic acids. But all these natural resources can only be beneficial when consuming ripe berries, since unripe fruits contain a toxic concentration of berberine alkaloid, which is toxic to the body.

Not only has barberry become a spectacular decoration for garden plots and park areas, its fruits are a godsend for chefs. What can be made from barberry so that its beneficial qualities can be used in winter?

Spicy sauces, marmalades and jams are prepared from fresh berries; original liqueurs and tinctures, jams and seasonings for meat and cereal dishes are made from barberry.

It is not without reason that in the East there is an opinion that pilaf becomes so when purple barberry berries fall into it. The time to collect sour, spicy berries comes only in late autumn, when the content of vitamins, minerals and other substances beneficial to humans becomes maximum. At the same time, there is no point in postponing harvesting, because with the first serious frost the fruits soften and it becomes more difficult to preserve them.

How to dry barberry at home?

The most popular way to harvest barberry for the winter is to dry the fruit. It can be done in the fresh air, in a household oven or in a special dryer for vegetables and fruits. Before drying barberries, after picking, ripe berries are sorted, cleared of damaged fruits and foreign inclusions, washed and thoroughly dried on clean napkins, and then laid out on sieves, trays or baking sheets:

If barberry is dried in an oven or a special dryer, the plant material at the first stage should not experience heating above 50? C. When the berry stops producing juice, the temperature in the chamber is increased to 60? C.

It is better to cover barberries left to dry in the fresh air with gauze or fine mesh to protect them from wind, birds and insects. The berries should not be exposed to direct sunlight.

The fruits must be turned during drying, trying not to damage the berries and preventing them from sticking together.

The end of the process is determined by squeezing a handful of berries in the palm of your hand. If the barberry remains crumbly, does not choke and does not leave traces of juice on the palms, drying is completed, and the cooled fruits are poured into clean, dry containers equipped with tight lids. High-quality dried barberry, as in the photo, can be distinguished by:

pleasant, characteristic smell of the culture;

uniform purple color, without darkening, traces of mold, burning and dirt;

glossy dense surface.

Dried berries can be stored for up to a year and serve not only to flavor dishes and drinks, but also for health.

Is it possible to prepare barberry for the winter in other ways? Of course, a lot of different preparations will help replenish the diet during the cold season. An example is a sterilized berry, without any additives or processing. If clean, dry berries are tightly placed in glass jars, sterilized and closed, the barberry remains almost fresh and can later be used both as a seasoning and for making independent dishes.

Barberry juice, jelly and marmalade

From barberry you can make a concentrate for making compotes, juice, jelly and fruit drinks. To do this, berries, cleared of leaves, twigs and other impurities, are poured with a small amount of water so that it covers the layer of barberry. After this, the container with the fruits is placed on the fire, brought to a boil and the softened barberry is passed through a press. The resulting juice can be poured into clean containers, sterilized and used during the winter to acidify marinades and sauces.

When interested in what can be made from barberry berries, do not forget that after adding a certain amount of sugar to the concentrated juice, it becomes an excellent basis for jelly, compotes and other drinks. If you add 750 to 1000 grams of sugar per kilogram of already pureed berries or juice and boil the composition, the natural pectins in barberry will turn the cooled mass into marmalade or homemade jelly.

Barberry jam for the winter

Unlike barberry jelly for the winter and preparation for juice, jam from the sour berries of this shrub does not require grinding or pressing. For 1 kg of berries take 1.5 kg of sugar and the same amount of water:

The fruits are sorted and washed, and then poured with water so that the skin softens and the berries begin to produce juice.

After 8–10 hours, the barberry is poured with sugar syrup and placed on low heat.

After 30–40 minutes of cooking, the berries become soft, and when the syrup leaves a round drop on the saucer, the jam is removed from the heat, poured into jars and stored in a cool place.

Unusual barberry preparations for the winter: pickles and sauce for meat dishes

To pickle barberry berries, you need a liter of water and 120–150 grams of salt per kilogram of fruit. If desired, you can add spicy herbs to the brine, for example, rosemary, basil or oregano, or you can put oriental spices such as cinnamon, cardamom and pepper in the basil preparation for the winter. Clean, dried fruits are placed tightly in jars and filled with chilled brine. After sterilization, the original dressing for poultry or game dishes can be stored in the cold all winter. What else can be made from barberry?

A sauce made from sour fruits will help gourmets in their own kitchen feel like they are in India or North Africa. This is a great addition to rice, couscous and roast duck.

For a kilogram of peeled barberry berries you will need 250 grams. First, the fruits, drenched in water, are boiled until softened, ground, freeing them from seeds and dense particles of the peel, and then sugar is added to the puree and brought to a boil. Now it’s time to add real oriental spices: cloves, grated ginger, cinnamon and ground pepper, as well as other spices of your personal choice. The sauce is removed from the heat when it becomes thicker, but does not lose its original bright color and aroma. After pouring the product into glass containers, the sauce must be sterilized and closed.

Alcohol and wine tinctures are also prepared based on barberry.

But not only berries are beneficial. The roots and leaves of this amazing plant are also useful, so this kind of barberry raw material is worthy of being prepared for the winter.

Harvesting barberry leaves and rhizomes for the winter

The leaves, in addition to almost all the components found in barberry fruits, are rich in essential oils and resinous substances. The roots of the bush and even barberry bark are used in folk medicine. What can be made from barberry leaves? Such raw materials are dried in order to be used during the pickling of cucumbers, squash and tomatoes during the summer and autumn. Along with dried berries, crushed leaves can be added as a seasoning for baked meat.

But if the berry picking time is the middle or second half of autumn, then the leaves accumulate the greatest amount of valuable substances in May or June. The best raw materials are young shoots, about 10 cm long, and the foliage on them. How to dry barberry leaves in a dryer and oven? The collected raw materials are washed, dried, blotted with a napkin, and laid out in a thin layer on baking sheets. During drying in the oven, the temperature should not exceed 45–50? C.

If barberry is prepared correctly for the winter, the leaves, roots and fruits do not darken and retain all their beneficial properties.

It is more convenient to dry the leaves in the fresh air in small bunches, covered with gauze and located in a ventilated place, protected from sunlight. The raw materials spend 5–7 days in such conditions, after which the leaves are ready for consumption and storage in paper bags or closed glass containers. Similarly, barberry roots are dried, harvested for the winter in late autumn and taken from adult bushes that can tolerate the loss of a small part of the root system. The raw materials are cleaned of soil, damaged areas and small, thread-like rhizomes, and then dried. A quality product used for medicinal purposes should be light yellow or cream when cut.

Video about barberry

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Harvesting barberry

The foliage turns green, nature does not sleep
And knowledgeable people hurry early
Hide the bark and leaves in a bag,
And in the fall, just dig up the root.
Boil the decoction and infuse the infusion,
So that you suddenly don’t get sick and shine with health.

Harvesting barberry berries

Barberry fruits are harvested somewhat unripe, since when ripe they are very soft. Fresh barberries can be stored if sprinkled with sugar and placed in a cool place.

Dry the barberries by spreading the berries on a baking sheet in one layer. Start drying at a temperature of 40-45°C, finish drying at a temperature of 60°C. If the berries do not stick together when squeezed, then they are ready for storage.

Harvesting barberry bark

Unlike other plants, barberry is harvested in both spring and autumn. Harvesting begins in April, when it is time to collect barberry bark. The collection period lasts until the end of May, while the sap period lasts.

Harvesting barberry flowers

And immediately the flowering period of the bush begins, the flowers of which also need to be harvested. Flowers and buds of the plant are collected throughout May and June during the period of flowering and formation of ovaries.

Harvesting barberry roots

As for the roots, they need to be carefully dug out in spring or autumn. You cannot use the entire root system; you must leave a cutting about 15 cm long. In no case should you dig up all the bushes; it is better to adhere to the rule accepted among gardeners: leave one whole bush for every 10 sq.m.

After digging, the roots must be divided into parts (preferably cut) and sorted from damaged parts (rotten or damaged). The roots must be carefully cleaned from the soil, but under no circumstances should they be washed, since washing removes berberine, which is the main component of the beneficial properties of barberry. The roots should be dried in a dryer at a temperature of 50 C, or by spreading them out in a draft. The roots need to be mixed. After drying, they will need to be placed in tight bags. Such a root can be stored for three years, provided that no dampness gets into it.

Use of barberry in cooking

Barberry is used in folk medicine and cooking. For example, young barberry leaves are used to prepare various dishes, replacing sorrel. And lemon juice can completely replace barberry juice. In addition, this juice is considered a vitamin supplement. Barberry berries are dried and used as a seasoning for dishes. The use of barberry in the preparation of pilaf is especially well known.

Barberry decoction

Decoctions prepared in different ways help against various diseases.

So, if you boil half a teaspoon of barberry roots and bark in one glass of water for half an hour, mixed in equal parts, strain and dilute with boiled water to 1 glass, you will get an excellent decoction for gum inflammation.

Barberry tincture

The easiest way to prepare the tincture: pour 100 ml of vodka or alcohol into 20 g of barberry and leave for two weeks. After this, squeeze and pass through a filter and pour into a dark container. Take this tincture three times a day for 21 days, 25-30 drops. The tincture should be stored in a cool, dark place. Indications for the use of the tincture will be the presence of liver diseases, hepatitis, cholelithiasis. If there is no fever, then you can use this tincture during exacerbation of chronic cholecystitis.

Nowadays, barberry tincture is widespread in pharmacies, which also helps in the treatment of diseases such as neurasthenia.

Barberry marshmallow

In order to prepare barberry marshmallow you will need:

300 g barberry,

200 g sugar,

powdered sugar for sprinkling marshmallows.

Rinse the ripe barberry, separate from the stalks, remove seeds, boil in water and rub through a sieve. Mix the resulting mass with sugar, beat, place in greased molds, dry in an oven or oven and sprinkle with powdered sugar.

Barberry jelly

• 1 liter of decoction of barberry berries,
• 1 kg sugar.

Wash the barberry, remove the seeds, crush it, then pour the mixture onto a sieve, let the broth drain and settle. Carefully drain, measure the required amount, add sugar and, periodically skimming off the foam, cook until tender.

Barberry jam

• 1.5 kg sugar,
• 1.5 liters of water.

Rinse the barberry, remove seeds, add warm water and leave for 8...10 hours. Then prepare sugar syrup, pour over the fruits and cook for 30 minutes until soft.

Barberry sauce

• 1 kg barberry,
• 250 g sugar,
• cinnamon,
• clove,
• ginger to taste.

Place the barberries in a saucepan, add water level with the berries and cook until soft, rub through a sieve, add sugar, add cinnamon, cloves, ginger powder, mix well, put on fire and bring to a boil. Cook with constant stirring until the puree thickens, reducing in volume by about 4/5 (you must make sure that the mass does not darken by the end of boiling). Pack the hot sauce into prepared glass jars or wide-mouth bottles and pasteurize in boiling water.

Barberry is not only a tasty seasoning, but also a very useful plant in the treatment of diseases. Be healthy.

How to make barberry jam



• Number of servings: 20
• Preparation time: 24 minutes
• Cooking time: 5 minutes

Classic barberry jam for the winter

The classic recipe for making barberry jam requires a lot of preparation, but the delicacy turns out to be especially tasty.

The jam is prepared as follows:

• Pour 0.5 kg of granulated sugar over the barberry berries and leave at room temperature for a day.
• Drain the resulting juice. It can not be poured out, but canned.
• Make syrup from water and 1 kg of sugar. Pour it into barberry. Let the mixture stand for 3-4 hours.
• Place the pan over high heat, cover and bring to a boil. In this case, the berries will not lose their attractive color.
• Reduce heat to medium and simmer the jam for 15–20 minutes. Stir it constantly with a wooden spoon and skim off the foam.
• Add the remaining sugar. Stir and cook for 7–10 minutes.

Place the jam into sterilized jars and close the lid.

The jam according to this recipe is very thick and rich.

Original recipes for barberry jam

To make jam according to this recipe you will need the same ingredients:

• barberry berries – 1 kg;
• granulated sugar – 1.1 kg;
• water - 2 cups.

The jam turns out especially tasty if you pick the berries for it in early autumn.

To prepare this delicate-tasting jam you will need a little less time:

1. Place the barberries in a wide bowl and fill with water. Leave the berries for 6–7 hours. Drain the water.
2. Make syrup from water and sugar. Pour the berries into it and cook over high heat. You need to cook until all the berries are at the bottom. Place some jam on a plate. If the droplet retains its shape, then it is ready.
3. Sterilize the jars, fill them with jam and close the lids.

The jam is stored in a cool place.

Dessert made from raw barberries

You don’t have to cook the jam at all, but make it from raw berries, which store well. In this case, in winter you will have jam rich in vitamin C.

Prepare the following ingredients:

• barberry – 1 kg;
• sugar – 1.5 kg;
• lemon – 2 pcs.

Lemon is added if you want to add sourness to the jam.

It's easy to prepare:

• Grind the barberry with a blender or in a meat grinder.
• Chop the lemons too.
• Combine the berry and citrus masses and add sugar.
• Stir until the sugar dissolves.
• Place the mixture into jars and close the lids.

Store this jam in the refrigerator.

Prepare barberry jam, and in winter you will always have a delicious healing remedy and delicacy in your home.

Tasty and healthy barberry jam for the winter

Raspberry and currant jam is in full swing during the cold season. The fruits of barberry are no less useful, and by preparing barberry jam for the winter, you can provide your household with tasty and healthy preserves until the next season.

Barberry preparations are recommended to be consumed during the period of intensification of viral infections to generally strengthen the immune system. Unlike tablets, which generally do not taste very pleasant, “barberry medicine” is enjoyed by small children.

The beneficial properties of barberry jam were noted by our ancestors. Red berries have a characteristic sour taste and have an anti-inflammatory effect, increase appetite and improve intestinal function. And barberry tinctures are taken for diseases of the liver and gall bladder.

The secret lies in the composition of the fruit, which contains large amounts of vitamin C, beta-carotene, minerals and tannins, as well as three types of acid:

• wine;
• lemon;
• apple

There are many recipes for barberry jam. Several of them, the most popular, are outlined in this article.

Before you start making the jam, it is important to remind you that barberries are harvested for preparations no earlier than September. The berries are already ripe at this time, but have not yet softened and remain elastic.

Thick barberry jam

To prepare you will need:

You will also need granulated sugar in the following quantities:

• 1 kg – for pouring berries;
• 2 kg – for syrup;
• 0.5 kg – for adding to jam at the end of cooking.

Barberry jam for the winter can be made with seeds or pre-selected - here everyone decides, guided by their taste preferences. In any case, the presence of seeds will not spoil the taste.

So, wash the barberry, cover it with sugar and put it in a cool place for 24 hours.


When the juice is released after a day, it should be poured into a separate container. This removes excess liquid and makes the jam thicker. The juice itself can be consumed independently, if desired, diluted with boiled water, or you can prepare jelly with it.

Dip the strained barberry into it and let it stand for 4 hours. When the barberry is infused, bring the jam to a boil.


Reduce heat and cook, stirring, until it thickens. At the end, add the remaining sugar and cook for another 10 minutes until it dissolves.


The jam is ready, all that remains is to roll it up and wrap it.

Sterilized barberry jam

Rinse two kilograms of ripe berries under running water, remove damaged fruits and leaves. Place in a colander to drain off any remaining water.


During this time, prepare concentrated sugar syrup:

• pour 600 g of water into a saucepan and bring to a boil;
• add 2 kg of sugar;
• Stir the syrup until the sugar dissolves completely.

After the syrup boils, carefully pour the barberries into the pan. Let the mixture boil, skim off the foam, turn off the burner and let it sit overnight.

The next day, bring the jam to a boil and cook over low heat until it reaches the desired consistency.

Check the readiness of the jam by dripping a little onto a saucer. If the drop does not spread, you can turn it off.

Place hot barberry jam with seeds into half-liter jars and sterilize for 15 minutes. Roll up, wrap up.

Fragrant barberry and vanilla jam

Jam is made in three approaches:

• Prepare fruits: 5 tbsp. Wash the barberries, remove the seeds and pour into a pan or other container. From 8 tbsp. sugar and 4 tbsp. Boil the syrup with water and pour it over the peeled barberry. Leave for a day.
• Place the pan with the preparation on the fire, bring to a boil and boil for 15-20 minutes. Leave again for a day.
• On the third day, bring the jam to readiness over low heat, adding a little vanilla at the end. Place into jars and roll up.

Raw jam

This recipe for barberry jam without cooking is very popular among supporters of traditional medicine. Berries that have not undergone heat treatment retain all their beneficial properties. Taking a teaspoon of this “vitamin bomb” every day strengthens the immune system against colds and saturates the body with vitamins.

Unlike recipes according to which barberry is boiled, the “raw method” of making jam requires the obligatory removal of seeds from the fruit.

Before cooking, the berries should be sorted, rinsed well and left to drain in a colander. The amount of barberry and sugar is determined in a ratio of 1:3, that is, for one kilogram of crushed berry mass you need 3 kg of sugar.

Using a blender, chop the berries. You can also use a regular meat grinder.


Weigh the berry mass, add the required amount of sugar to it, mix well and place in jars. If desired, you can also add lemon minced through a meat grinder.

It is better to store raw barberry jam in the refrigerator for the winter.

Barberry jam-jelly

Thanks to the high pectin content, it is easy to make jelly from barberry without even adding gelatin. The cooking recipe is characterized by the complete absence of water, and the amount of sugar depends on the weight of the pureed fruit.

To get a beautiful ruby ​​jelly from barberry, the berries are first boiled.


As soon as the barberry becomes soft, drain the water and grind the berries using a sieve. Select and discard the seeds. Weigh the resulting mass to determine the required amount of sugar.


Add 1 kg of sugar per kilogram of ground berries. Stirring constantly, bring the mixture to a boil and skim off the foam. Cook until the jelly thickens.


Place the hot stock into 0.5 liter containers and pasteurize for 15 minutes. Roll up, wrap and let cool.


To diversify the taste of barberry jam, make it richer and more saturated, the berries can be combined with other fruits. A very unusual delicacy is obtained if you add apples to barberries, preferably sweet varieties.

This preservation is good for making pies, pouring barberry jam over pancakes, or simply eating as a snack with bread. In addition, barberry jam for the winter is an excellent alternative to pharmaceutical vitamins; both adults and children enjoy eating it. Bon appetit and be healthy!

Barberry jelly - a recipe for the winter. A tasty and healthy barberry preparation at home.



Homemade jellies are always tasty and healthy. And barberry jelly is no exception. Ripe red barberries, what could be tastier? They are valuable for their high content of vitamins and minerals.

How to make jelly for the winter.



We start preparing the jelly by clearing the red, ripe fruits of debris and washing them.

Cook the barberry fruits by adding a small amount of water.

Remove from heat when the berries are soft.

After cooling, drain the excess water and rub through a sieve, removing the seeds.

Add granulated sugar to the resulting mixture and wait until it dissolves. Only after this do we cook the mixture for 5-7 minutes.

Let it cool and brew, and then cook again over low heat, making sure to add 100-150 grams of sugar.

By repeating this procedure 2-3 times, adding sugar each time, we will get ready-made barberry jelly.

While still hot, put it in jars and be sure to close the lids tightly.

Having prepared barberry jelly, in winter you will be able to appreciate the incomparable taste of this healthy and tasty preparation.

Tasty, aromatic, beautiful, and very healthy - that's all about barberry. The slightly sour berry has been known since ancient times and still remains one of the most beloved. For its tart-sour taste and beneficial properties, barberry is also called the “northern lemon”. The first association when you mention it is a delicious sucking candy, oval in shape, bright red in color with an indescribable aroma. Everything is like real barberry. It has found its wide application in cooking. Recipes for cooking dishes with this berry are always original. Often used in dried, ground form as a spice for meat. But the most popular preparations from barberry are in the form of compotes, jams and tinctures.

Compotes - benefits in a glass

Fresh berries make excellent rich juice. It is used in desserts, baked goods, and as an addition to ice cream. Seasonal compote is also made from fresh berries, which perfectly quenches thirst, or it is sealed in bottles. Recipes for compotes for the winter are varied, but they all have one thing in common: such a healthy drink will support your immune system until spring. Large, ripe and juicy berries are usually used to make compotes.



Barberry juice

Boil the ripest berries in a small amount of water. Crush the finished barberry with a masher, you can use a press. The resulting juice should be sterilized in small bottles or jars. If you prepare enough juice, you will always have a base for sauces or compotes on hand.

Compote of barberries and apples

Wash and sort barberries (200 g). Cut washed sweet apples (1 kg) into slices, remove seeds. Place berries and apples in prepared jars. Boil syrup from sugar (400 g) and water (1 liter) and pour hot into jars. Sterilize the compote in boiling water: half-liter jars - 18 minutes, liter jars - 25 minutes. Barberry compote in combination with apple acquires a pleasant sweet and sour taste. This drink will appeal to both children and adults. And by replacing apples with pears, you can get another delicious compote.



Babaris juice

Quick compote

To prepare a quick barberry compote, you need berries and sugar syrup. Preparing the syrup is simple: 500-700 grams of sugar dissolve in 1 liter of water. Pour clean and sorted berries into prepared jars and pour hot syrup over them. Sterilize compote in jars at 85?.

Tinctures for pleasure and treatment

Recipes for barberry tinctures can be divided into two groups: for the soul and for the body. A tasty, sweet barberry liqueur will decorate any holiday table and will delight the most sophisticated gourmet. And if you need ripe, large berries for compotes and jam, then small and sour ones are perfect for tincture. Alcohol tinctures, used in folk medicine, are known as an excellent remedy for many diseases. Recipes for medicinal tinctures are very diverse and easy to prepare.

Liquor tincture

Pure barberry (500 g) crushed well. Add to it? crushed cinnamon sticks. Place cloves (2 buds) and lemon peel there. Pour vodka (1 liter) over everything and let it brew for 10 days. Infuse in a glass container with a tightly closed lid.

In a separate pan, boil the syrup: sugar (1 cup) and water (1 cup). Pour the cooled sugar syrup into the strained infusion of berries. Mix everything well and bottle. This sweet liqueur would be appropriate for desserts.

Enchanting tincture

This exquisite tincture will not leave anyone indifferent. The number of berries is taken at your discretion. Place cherries and cranberries (frozen or dried) in a container. Add 2-3 tbsp. spoons of dried barberry. Pour brandy over all the berries so that there is no empty space left. Cover the container tightly with a lid and leave in the refrigerator for at least a month. Strain the finished tincture. It is ideal for both ice cream and meat.



Medicinal tincture of leaves

Pour clean fresh barberry leaves (20 g) with 40% alcohol (? cup) and leave to infuse for 2 weeks. Then squeeze out the leaves and strain. This tincture helps with kidney disease, liver disease and gallstone disease. Take 25-30 drops 3 times a day. The course of treatment is 14-20 days.

Wine tincture for immunity

Add pure barberry (150 g) to red wine (1 liter) and leave in a dark place for a month. Shake the tincture regularly. After a month, strain it and mix with sugar (200 g). Wine tincture is useful for enriching the blood, improves the flow of bile, and improves immunity. Take 2 tbsp regularly before meals. spoons.

Vitamins in a jar - barberry delicacy

To please children with sweets and at the same time provide them with useful vitamins for the entire autumn-winter period, it is enough to prepare barberry jam. This delicacy can be stored for a long time and will always be available. Recipes for jam are varied: both exclusively from barberry berries, and with the addition of other components. By preparing all kinds of homemade preparations, you can get a real pharmacy at home.

Barberry jam

It is better to make this jam without seeds, but you can also use them. Prepare syrup: 200 ml of water and 600 grams of sugar. Place ripe and large barberries (1 kg) in jars and pour cooled syrup. Leave for a day. Then pour the syrup, boil, cool and pour it over the berries again. Let it brew for another 24 hours. On the third day, boil syrup, berries and sugar (1.4 kg) together. Place the finished jam while hot in prepared jars.



Barberry jam

Jam with lemon “Ascorbinka”

The recipe is based on a half-liter jar. Carefully sort out the barberries (as much as will fit into the jar), wash and dry. Wash the lemon, cut off the stems, divide into 4 parts and remove the seeds. Remove the seeds from the barberry and pass the pulp through a meat grinder or grind in a blender. Grind the lemon as well. Mix berry and lemon puree, add sugar (750 g). “Ascorbinka” is ready. Fresh jam can be eaten immediately, or you can put it in clean jars, tightly covering with a plastic lid. This jar should be stored in a cool place or refrigerator. If desired, you can make a compote from Ascorbinka: dilute a few tablespoons of jam with water.

Barberry jam with vanilla

Remove seeds from washed and ripe berries (1 cup). Make hot syrup from water (0.75 cups) and sugar (1.5 cups) and pour it over the barberry. Leave everything for a day. Cook in two steps: boil, boil, cool and re-boil and boil. At the end of cooking, add vanillin for flavor. Place the finished jam into dry prepared jars.

Barberry recipes for the winter

The season for barberries and late varieties of apples is in the fall, but now it makes sense to stock up on recipes for preparing delicacies from these gifts of nature. Everyone knows about the benefits of apples, so I won’t focus on this, but I would like to talk about barberry. This red berry was known to the ancient Arabs, who valued it for its healing properties. Barberry is still widely used in medicine; in almost every pharmacy you can buy a tincture from this plant, which has a beneficial effect on digestion, stops bleeding and has an antipyretic effect. Barberry itself in its pure form is a specific delicacy with a sour taste.

Like many medicinal plants, barberry has its contraindications. This berry helps lower blood pressure, so it is strictly contraindicated for people with hypotension. The substances it contains increase blood clotting, making it more viscous, thereby stopping bleeding. At the same time, for people with varicose veins or poor circulation, this feature can be disastrous. Barberry contains a small amount of toxic substances (most of them are in unripe berries), so pregnant women and nursing mothers should not consume it.

The red berries of the plant, like its leaves, bark and root, contain a special substance - berberine, which helps the body fight tumors and also helps prevent the occurrence of this disease. Syrup, juice, jam, jam, and mousse are prepared from barberry. Barberry is also dried, then crushed and used as a seasoning. Thanks to its sour taste, this seasoning goes well with fish and meat dishes. They also make compotes from barberry, and the compotes are very tasty. In combination with apples, this berry gives a pleasant sweet and sour taste that will appeal to both children and adults.

To prepare apple and barberry compote, you will need:

apples – 1 kg
barberry – 200 g
water – 1 l
sugar – 300-400 g

How to make apple and barberry compote:

1. Cut sweet apples into slices and remove seeds from them.
2. Place apples and barberries in layers in specially prepared jars.
3. Pour hot sugar syrup and sterilize them in boiling water. Half-liter jars are sterilized for 15-18 minutes. Liter jars are sterilized for 22-25 minutes.

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The unpretentious barberry feels great in almost any climate, so it can be found more and more often in modern gardens. This plant differs from many of its other brethren in that absolutely everything in it is useful: wood, leaves, and fruits - it is not surprising that many people strive to prepare barberry for future use. How can you preserve the miraculous barberry?

Drying the fruits

Barberry berries intended for drying are harvested in late autumn - by this time the barberry should be fully ripe. In addition, it is during this period that the berries have the highest concentration of nutrients.

The collected fruits are washed and lightly dried, after which they are laid out on a baking sheet and sent to dry in the oven. Barberries must be dried in stages, just like many other berries. At the beginning of drying, the temperature in the oven should be in the range from forty-five to fifty degrees, and then it is gradually increased to sixty degrees. Determining whether it is time to finish drying is very simple: when squeezed in a fist, the berries should not stick together. As for the shelf life of dried barberry, it can easily be preserved for several years, especially if it is placed in plastic bottles.

Drying twigs and leaves

The leaves that are planned to be dried must be collected towards the end of spring or at the very beginning of summer - during this period, barberry leaves are still very young and surprisingly tender. Branches from bushes are cut off along with young shoots. The most optimal length of branches is ten centimeters. There is no need to wash them before drying - they are immediately laid out in the open air, in a safe and well-shaded place. If the drying twigs with leaves are exposed to sunlight, their healing properties will be significantly reduced, as the alkaloid called berberine will be destroyed.

The branches with leaves dry completely in about a week - after this time they are tightly placed in clean canvas bags and sent for storage. They can easily be stored for up to two years without losing their healing properties. By the way, in this form, barberry is often used for subsequent pickling of cucumbers - the cucumbers become crispy and incredibly tasty.

And an infusion of dried twigs with leaves has an excellent anti-inflammatory effect, promotes the outflow of bile and is an excellent analgesic.

We prepare the roots

Harvesting roots should be done in late autumn. To do this, dig out about one third of the total volume of roots. There is no need to wash them - it is enough to shake off the soil from the roots and pinch off slightly blackened or rotten areas of the rhizomes. Then the raw materials are laid out for air drying in a dark room. The attic is especially good for this purpose.

In principle, you can dry barberry roots in the oven - as a rule, this process takes from two to four hours. And the roots are dried at a temperature of forty-five to fifty degrees. To understand whether the roots are dried correctly, they are slightly broken - in the places where they are broken they should remain lemon-yellow.

In order not to harm the barberry, roots for the next drying can be taken from the same bushes no earlier than after eight to ten years. And they are stored tied in bales in dry and well-ventilated places - the dried roots are perfectly preserved for up to three years.

How else can you store barberry?

Barberry berries can not only be dried - they are often frozen. Or you can simply grind them in a coffee grinder - barberry makes an excellent seasoning that perfectly complements many different dishes. You can add this seasoning to tea.

In addition, you can always make jam, tinctures, jelly, pastille or sauce from barberry - such preparations will delight you with their unsurpassed taste throughout the season!