Elderberry syrup made from fresh or frozen berries
Elderberry syrup is a potent flu and cold-fighting drink that also happens to taste great! You can make this elderberry syrup recipe from homegrown or foraged elderberries (fresh or frozen). A serving size can be as little as a single tablespoon or as much as a shot glass.
Ingredients
- Note: Adjust recipe up or down depending on how many elderberries you have.
- 10 pounds of fresh or frozen elderberries
- 3 cups of organic pure cane sugar Note: Sugar is optional, but makes the end product taste better. Adjust sugar amount to your tastes. Alternatives: You can also use grapes as a sugar replacement or use sugar-free alternatives like stevia.
- 1 tbsp citric acid powder
Instructions
- Put all ingredients into a large pot over medium heat.
- Stir to prevent initial fruit scalding. The berries will soon begin heating and bursting, and there will soon be plenty of fluid to prevent the fruit from scalding. (*If using frozen berries, add some water to the pot before cooking to prevent scald, since it will take a while for the frozen berries to thaw.)
- Bring to low boil and let it continue at a low boil with no lid for 30-60 minutes, stirring occasionally.
- After the mixture has reduced about 50% from its initial level, remove from heat and let it sit until it's cooled enough not to burn you when touched.
- Place folded cheesecloth inside strainer. Place strainer inside of large pot of bowl where strained juice will go.
- Once cooled enough to touch, pour elderberry mixture into cheesecloth/strainer that is sitting in pot/large bowl. Using your hands or a sturdy spoon, push as much juice out of the berry mixture as possible. You'll end up with a bunch of lightly damp fiber, seeds and pulp left in the cheesecloth. This is great for compost or perhaps your chickens will like it (our ducks show no interest). If you throw it into the trash, the Elderberry Witch will haunt you and ten of your friends for 11 years - no, not really.
- Now you should have a nice pot of thick elderberry juice. Place the elderberry juice back on the stove over medium heat or until the fluid is at a low boil. At the same time, boil small canning jars in water for 15 minutes to sanitize them.
- Continue at a low boil until the juice mixture has been reduced another 25% or so, then remove from heat.
- Recommend using pressure canner (for safety) or freezing your elderberry syrup in freezer-safe jars. However, if using water bath canning method: remove jars from boiling water. Put funnel in each jar and fill each jar with elderberry syrup to just below the thread line. Use magnetized canning lid lifter to dip each lid into boiling water for about 10 seconds to sanitize it and soften the rim sealer. Screw lids on to each jar so that they're in place but not tight - you want a little give.
- Place jars back into boiling water so that the water is at least 1-2" above the surface of the jar. Cover pot. Set timer for 15-20 minutes and allow water to boil the entire time.
- Remove jars and put on stove or counter top. Jars should make a "pop" sound and the lids will indent slightly. This indicates that they have properly sealed and are safe for storage. If they do NOT seal properly, you'll want to reseal them by boiling for another 5 minutes OR plan to store them in a fridge or freezer. You can get very sick or die by eating improperly canned/sealed food items.