We’ve always been fans of wholesome remedies that pack a punch, and our Canned Elderberry Syrup recipe is a game-changer for boosting immunity during cold seasons. Elderberries have long been cherished in traditional medicine for their natural antiviral properties making this syrup a must-have in your pantry.
It’s incredibly simple to prepare at home allowing you to harness fresh flavors and health benefits. We’ll guide you through the process so you can enjoy homemade goodness all year round.
Ingredients
For our Canned Elderberry Syrup recipe, we focus on simple, high-quality ingredients that harness the natural antiviral properties of elderberries. Below, we list them in the order of use, with prep notes for accuracy and ease.
- Elderberries: 1 cup dried elderberries – rinse thoroughly under cold water to remove any debris, then drain.
- Water: 4 cups – use filtered water for the best flavor and purity.
- Honey: 1 cup raw, local honey – gently warm if crystallized, but do not boil, to preserve its enzymes and sweetness.
- Spices (optional): 1 cinnamon stick, 1-inch piece of fresh ginger (peeled and sliced), and 5 whole cloves – these add immune-boosting warmth and can be adjusted based on taste.
This selection ensures our syrup is both effective and delicious, perfect for canning and long-term storage.
Equipment Needed
Before we dive into preparing our canned elderberry syrup, it’s essential to gather the right tools to ensure a smooth process and safe canning. This helps us maintain the syrup’s immune-boosting properties while extending its shelf life through proper preservation.
We recommend the following key equipment for this recipe:
- Large saucepan or stockpot: A 4- to 6-quart size works best for simmering the elderberries and water mixture, allowing even heat distribution to extract maximum flavor and nutrients.
- Fine-mesh strainer or cheesecloth: Use this to strain the cooked elderberries, ensuring a smooth, clear syrup that’s easy to pour and free of pulp for optimal taste and texture.
- Canning jars and lids: Opt for 2 to 4 half-pint or pint-sized glass jars with new lids to prevent contamination and achieve a proper seal, which is crucial for long-term storage of our syrup.
- Water bath canner or large pot with rack: This is vital for the canning process, as it submerges the jars in boiling water to create a safe, sealed environment that locks in the fresh flavors of our elderberry syrup.
- Funnel and ladle: A wide-mouthed funnel paired with a heat-resistant ladle makes filling the jars precise and mess-free, helping us avoid spills while preserving the syrup’s potency.
- Measuring cups and spoons: Accurate measurements are key, so use sturdy, heat-safe sets to portion out ingredients like water and honey for consistent results every time.
By having these items ready, we can seamlessly transition from mixing our ingredients to canning our elderberry syrup, ensuring it’s both effective and delicious for boosting immunity year-round.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through preparing our Canned Elderberry Syrup step by step. This process ensures a potent, flavorful syrup packed with the natural antiviral properties of elderberries for year-round immune support.
Prep
Before we begin cooking, let’s prepare our ingredients and workspace for efficiency. First, measure out 1 cup of dried elderberries, 4 cups of filtered water, 1 cup of raw local honey, and any optional spices like cinnamon sticks, ginger root, or cloves. We recommend rinsing the elderberries under cold water to remove any debris, then placing them in a bowl. Next, ensure all equipment—such as the large saucepan, fine-mesh strainer, and canning jars—is clean and sterilized by boiling the jars and lids in hot water for 10 minutes. This step sets the stage for a smooth process and helps preserve the fresh, berry-rich flavors of our syrup.
Cook the Syrup
With our ingredients prepped, we start simmering to extract the vibrant flavors and health benefits from the elderberries. In a large saucepan, combine 1 cup of dried elderberries, 4 cups of filtered water, and optional spices like 2 cinnamon sticks, 1 tablespoon of fresh ginger slices, and 5 whole cloves. Bring the mixture to a boil over medium-high heat, then reduce to a low simmer for 45-60 minutes, stirring occasionally until the liquid reduces by about half and fills the air with a warm, earthy aroma and deep purple hue. Once the syrup thickens slightly and the elderberries soften, remove from heat and let it cool for 5 minutes—this step maximizes the syrup’s rich, tangy sweetness and immune-boosting potency.
Canning Process
Now we transition to canning to safely preserve our elderberry syrup for long-term storage. First, strain the cooled mixture through a fine-mesh strainer or cheesecloth into a clean bowl, pressing the elderberries to extract all the flavorful juice—discard the solids. Stir in 1 cup of raw local honey until fully dissolved, enhancing the syrup’s smooth texture and natural sweetness. Using a funnel and ladle, fill sterilized canning jars with the syrup, leaving ½ inch of headspace at the top for proper sealing. Wipe the jar rims clean, apply the lids and rings, and process in a water bath canner for 10 minutes at a full boil. This method ensures our syrup remains fresh and effective, locking in the elderberries‘ antiviral properties for up to a year.
Cooling and Storing
After canning, we focus on cooling and proper storage to maintain the syrup’s quality and safety. Remove the jars from the water bath canner and place them on a clean towel or rack to cool undisturbed for 12-24 hours at room temperature—listen for the satisfying “pop” of lids sealing as they contract. Once cooled, check each jar’s seal by pressing the center of the lid; if it doesn’t flex, it’s sealed properly. Store the sealed jars in a cool, dark place like a pantry, where they can last 6-12 months, or refrigerate after opening for up to 3 months to preserve the syrup’s vibrant color, bold flavor, and immune-supporting benefits.
Conclusion
We’ve loved exploring this canned elderberry syrup recipe with you
It’s a simple way to boost immunity and enjoy nature’s flavors year-round
We’re sure it’ll become a go-to in your pantry too
Try it and feel the difference in your daily wellness routine
Frequently Asked Questions
What is elderberry syrup good for?
Elderberry syrup is a natural remedy packed with antiviral properties from elderberries, ideal for boosting immunity during cold and flu seasons. It’s easy to make at home and offers fresh flavors while supporting overall health. Regular use can help reduce illness duration and enhance wellness throughout the year.
What ingredients do I need for canned elderberry syrup?
You’ll need 1 cup dried elderberries, 4 cups filtered water, 1 cup raw local honey, and optional spices like cinnamon, ginger, and cloves. These simple, high-quality ingredients ensure the syrup is effective and delicious, providing immune-boosting benefits while being easy to source.
What equipment is required to make and can elderberry syrup?
Essential tools include a large saucepan or stockpot for simmering, a fine-mesh strainer or cheesecloth for straining, canning jars and lids for sealing, a water bath canner or large pot with a rack, plus a funnel, ladle, and measuring cups for accuracy. This setup makes the process smooth and safe.
How do I prepare elderberry syrup at home?
Start by simmering 1 cup dried elderberries in 4 cups filtered water for about 30-45 minutes. Strain the mixture, then stir in 1 cup raw honey and optional spices. For canning, pour into sterilized jars, seal, and process in a water bath canner for 10 minutes. Cool and store for up to a year.
How long does canned elderberry syrup last?
Properly canned elderberry syrup can last up to one year when stored in a cool, dark place. Always check jar seals before storage and refrigerate after opening. For best quality, use within six months and look for signs of spoilage like off odors or cloudiness.
Is it safe to can elderberry syrup at home?
Yes, it’s safe if you follow proper canning guidelines, like using a water bath canner and sterilized jars. Avoid using low-acid ingredients without adjustments, and ensure the syrup reaches a full boil. Consult reliable sources for techniques to prevent botulism and maintain quality.