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

This easy-to-make syrup is perfect for canning and enjoying year-round. Makes 6-7 pints.
Prep Time5 minutes
Cook Time1 hour
Rest Time1 hour 20 minutes
Total Time2 hours 25 minutes
Course: Pantry Staple
Cuisine: American
Keyword: Elderberry Syrup
Servings: 36
Calories: 553kcal
Author: Katie

Equipment

  • 8-quart pot
  • fine mesh strainer
  • Water Bath Canner
  • 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

  • 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 you’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 they’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 they’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 lid’s manufacturer’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 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: 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