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.

Several jars of elderberry syrup with metal lids, placed on a wooden surface, surrounded by cinnamon sticks and pieces of ginger.

Elderberry Syrup

This easy-to-make syrup is perfect for canning and enjoying year-round. Makes 6-7 pints.
Prep Time 5 minutes
Cook Time 1 hour
Rest Time 1 hour 20 minutes
Total Time 2 hours 25 minutes
Serving Size 36

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

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. โค๏ธ

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 youโ€™re using fresh elderberries).
    A top-down view of a white pot filled with dried elderberries and chopped fresh ginger pieces, ready to be cooked.
  • 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.
    A two-image collage showing a ladle full of cooked elderberries on the left and a fine mesh strainer filled with strained elderberries on the right, with an empty pot in the background.
  • 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.*
    A two-image collage showing sugar being added to the elderberry liquid on the left and cinnamon sticks and a tea bag with whole cloves in the liquid on the right.
  • 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.
    A white pot filled with dark elderberry syrup and two cinnamon sticks floating on top, viewed from above.
  • Fill jars. Remove the jars from the canner, using a canning funnel and ladle, and ladle the hot elderberry syrup into the prepared jars.
    A two-image collage showing elderberry syrup being ladled into a metal bowl on the left and multiple jars filled with syrup on a wooden surface on the right.
  • Wipe rims and fasten lids. Wipe the jar rims with a damp cloth and place the lids and rings on. Tighten the rings until theyโ€™re fingertip-tight.
    A three-image collage showing jars being wiped, lids being placed on jars, and lids being tightened, all on a wooden surface.
  • Process jars. Transfer the jars to the canner and submerge them in water making sure that theyโ€™re 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.
    A two-image collage showing jars submerged in a water bath canner on the left and a jar being lifted from the canner with a jar lifter on the right.
  • 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 lidโ€™s manufacturerโ€™s recommendation.
    A top-down view of sealed jars of elderberry syrup placed on a red and white checkered towel to cool after canning.

Notes

I tested the pH of this recipe and it was 3.6. I donโ€™t recommend substituting the sugar with honey as the pH level can go above 4.2 which isnโ€™t safe for water bath canning.
Calories: 553kcal | Carbohydrates: 143g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 21mg | Potassium: 150mg | Fiber: 4g | Sugar: 133g | Vitamin A: 294IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg

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 isโ€”whether drizzled over pancakes or stirred into tea, everyone finds it delicious.

A top-down view of a jar filled with dark elderberry syrup, placed on a wooden surface with cinnamon sticks, cloves, and fresh ginger pieces nearby.

I can’t wait for you to try it and fall in love with it just like we have!

Tips for the Best Elderberry Syrup

  • Sterilize Your Equipment: Before starting, ensure all your jars, lids, and tools are thoroughly sterilized to prevent contamination.
  • Use Fresh Spices: Fresh cinnamon sticks and whole cloves will impart a more robust flavor compared to older, less potent spices.
  • Monitor the Boil: When boiling the syrup, keep a close eye on the pot and stir frequently to prevent scorching, which can make the syrup bitter.
  • Check Jar Seals: After cooling, make sure each jar is sealed properly by pressing the center of the lid. If it pops back, it didnโ€™t seal correctly and should be refrigerated and used first.
  • Label and Date: Clearly label your jars with the date they were canned. This helps you keep track of their shelf life and ensures you use the oldest jars first.

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:

A flat lay of the ingredients for elderberry syrup, including chopped ginger, whole cloves, sugar, cinnamon sticks, dried elderberries, and a pitcher of water, all arranged on a white marble surface.
  • 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.

Serving Suggestions

Serve with tea, over fluffy sourdough pancakes, or even over old-fashioned vanilla ice cream.

Troubleshooting and Help

Can I use fresh elderberries instead of dried ones?

Absolutely! If you have fresh elderberries, just double the quantity. Use 4 cups of fresh elderberries instead of 2 cups of dried.

Do I have to use a water bath canner?

Itโ€™s highly recommended for safe long-term storage. If you donโ€™t have one, you can refrigerate the syrup and use it within a few weeks.

Can I use honey instead of sugar?

I wouldnโ€™t recommend it. Honey can change the pH level of the syrup, making it unsafe for water bath canning. Stick with sugar for this recipe.

How long will the elderberry syrup last?

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.

What if my syrup tastes bitter?

This usually happens if the syrup scorches while boiling. Make sure to stir frequently and keep an eye on the pot to prevent this.

Can I skip the spices?

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.

Storing Leftovers

To store your syrup, follow these simple steps:

  • Canned Syrup: Once you’ve processed the jars in the water bath canner, let them cool for 12-24 hours. Check the seals by pressing down on the lids; they shouldn’t pop back. Store the sealed jars in a cool, dark place for up to 18 months. Once opened, refrigerate and use within a few weeks.
  • Refrigeration: If you don’t can the syrup, let it cool completely, then transfer it to an airtight container. Refrigerate and use within 2-3 weeks.
  • Freezing: Elderberry syrup doesn’t freeze well due to its sugar content, which can affect the texture and flavor. It’s best stored by canning or refrigeration.

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!

A spoonful of elderberry syrup being poured into a clear glass mug filled with a light-colored beverage, with jars and ingredients blurred in the background.
picture of smiling female

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Hi! Looks like a great recipe! I have ground elderberries into a powder. Can I use those instead of whole? If yes, what would be the substitution? I assume I’d use less powder than whole berries? Thanks so much!

  2. Hi I would prefer to use honey as opposed to sugar.
    Would adding lemon juice be helpful with the acidity level?

    1. yes absolutely. the only thing to keep in mind is that as you process the syrup in the canner, the heat will destroy any benefits of the honey. i usually just add honey to the tea when i serve (i don’t find it too sweet with both sweeteners). but iit is fine to simply sub out the sugar too! ๐Ÿ™‚