How to Make Elderberry Syrup That’s Actually Delicious
Whether you drizzle it over pancakes, stir it into tea, or use it as a natural remedy, this homemade elderberry syrup is a super versatile and practical waterbath canning project.

Elderberry Syrup
Equipment
- 8-quart pot
- fine mesh strainer
- Pint jars
- lids and rings
- Funnel
- Ladle
- Jar lifter
- Lid magnet
- Towel
Ingredients
- 2 cups dried elderberries 4 cups fresh
- 8 cups water
- 1 inch fresh ginger chopped
- 4 cups sugar
- 2 cinnamon sticks
- 1 teaspoon whole cloves
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Instructions
- Boil and simmer elderberries, ginger, and water. Add the elderberries, ginger, and water to a large pot over medium heat and bring to a boil. Make sure to stir the mixture often. Once the mixture comes to a boil, reduce the heat to low, cover, and simmer for 1 hour (30 minutes if youโre using fresh elderberries).
- Cool. Remove from heat, uncover, and allow the mixture to cool for 20 minutes.
- Strain and discard solids. Using a fine mesh strainer over a large mixing bowl strain the elderberry mixture. Allow all of the liquid to drain by letting it sit for 1 hour. Discard the elderberry mixture, keeping the liquid.
- Prep for canning. Prepare the water bath canning station by washing the half-pint jars (or quarter-pint jars) in hot soapy water. Transfer them to the water bath canner and submerge the jars in water. Place them over high heat. Place the lids and rings in a saucepan with water and allow them to simmer over low heat. Do not boil.
- Add sugar and spices to the liquid. Transfer the liquid to a large saucepan, add the sugar, cinnamon sticks, and whole cloves. *For easy removal of the whole cloves, add them to a reusable tea bag or a sash made from cheesecloth.*
- Boil and stir frequently. Set the heat to medium and bring the mixture to a boil. Once boiling, allow it to remain at a low boil for 30 minutes stirring frequently to avoid it from scorching (this will cause the syrup to taste really bitter).
- Remove whole spices. Remove the cinnamon sticks and cloves from the syrup and discard them.
- Fill jars. Remove the jars from the canner, using a canning funnel and ladle, and ladle the hot elderberry syrup into the prepared jars.
- Wipe rims and fasten lids. Wipe the jar rims with a damp cloth and place the lids and rings on. Tighten the rings until theyโre fingertip-tight.
- Process jars. Transfer the jars to the canner and submerge them in water making sure that theyโre covered by 2 inches of water. Bring to a boil. Once it comes to a full rolling boil, set the timer for 40 minutes. After processing remove the canner from the heat and remove the lid and set the timer for 5 minutes.
- Cool, check seals, and store. Transfer the jars to a heat-safe space and allow them to cool for 12-24 hours. After 24 hours check the lid for a proper seal. Once a proper seal is confirmed, remove the ring and store it in a cool dark place for up to 18 months or per the lidโs manufacturerโs recommendation.
Notes
As soon as the cooler weather starts, I make this up so we have it on hand when someone gets sick, and to enjoy when no one’s sick! There’s something magical about the rich, fragrant aroma that fills the kitchen while it simmers. I love how versatile it isโwhether drizzled over pancakes or stirred into tea, everyone finds it delicious.

I can’t wait for you to try it and fall in love with it just like we have!
Key Ingredients and Tools
To make this elderberry syrup recipe successfully, you’ll need a few important tools and ingredients that you might not use every day. Here are a few key items and why they matter:

- Dried elderberries. These can be found in health food stores or online. They are the main ingredient and provide the rich, immune-boosting properties of the syrup.
- Fine mesh strainer. Essential for straining out the solids from the elderberry mixture, ensuring a smooth syrup.
- Whole cloves. These add a warm, aromatic flavor to the syrup. They can be found in the spice aisle and should be used whole for the best infusion.
- Reusable tea bag or cheesecloth. Using this for the cloves makes removal easy after boiling, ensuring a smooth, spice-free syrup.
- Water bath canner. This tool is crucial for safely canning the syrup, allowing it to be stored long-term without refrigeration.
While you may not use these every day, having each item will help you create a delicious and effective elderberry syrup with ease.
Troubleshooting and Help
Absolutely! If you have fresh elderberries, just double the quantity. Use 4 cups of fresh elderberries instead of 2 cups of dried.
Itโs highly recommended for safe long-term storage. If you donโt have one, you can refrigerate the syrup and use it within a few weeks.
I wouldnโt recommend it. Honey can change the pH level of the syrup, making it unsafe for water bath canning. Stick with sugar for this recipe.
If canned properly, it can last up to 18 months when stored in a cool, dark place. Once opened, refrigerate and use within a few weeks.
This usually happens if the syrup scorches while boiling. Make sure to stir frequently and keep an eye on the pot to prevent this.
The spices add a nice depth of flavor, but if you prefer plain elderberry syrup, you can omit them. Just keep in mind that the syrup will taste different.
With a few simple ingredients and tools, making elderberry syrup is easy. Plus you get a versatile and delicious syrup that your whole family will love. I hope this recipe becomes a staple in your kitchen, just as it has in mine. Happy canning!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.