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+ servings

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:2 hours 10 minutes
Drain Time:1 hour
Total Time:3 hours 15 minutes

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

Instructions

  • Simmer berries. 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 you’re using fresh elderberries).
  • Cool. Remove from heat, uncover, and let it cool for 20 minutes.
  • Strain. Using a fine mesh strainer over a large mixing bowl, strain the elderberry mixture. Let all the liquid drain for 1 hour. Get rid of the solids and keep 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 simmer over low heat. Do not boil.
  • Add sugar and spices. 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 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 and, using a canning funnel and ladle, 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 they’re fingertip-tight.
  • Process. Transfer the jars to the canner and submerge them in water, making sure that they’re covered by 2 inches. 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 and store. Transfer the jars to a heat-safe space and 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 lid’s manufacturer’s recommendation.

Notes

I tested the pH of this recipe and it was 3.6. I don’t recommend substituting the sugar with honey as the pH level can go above 4.2 which isn’t safe for water bath canning.

Nutrition

Calories: 92kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 25mg | Fiber: 1g | Sugar: 22g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.2mg
Servings: 36
Calories: 92kcal
Author: Katie