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.