We’ve always been fans of elderberry syrup for its immune-boosting powers especially during flu season. This simple canning recipe lets us preserve nature’s remedy at home turning fresh elderberries into a pantry staple that’s both delicious and practical.
Originating from traditional folk medicine our version adds a modern twist with easy steps that ensure safety and flavor. You’ll love how straightforward it is to make a batch that lasts through winter keeping your family healthy and your kitchen stocked.
Ingredients
In our elderberry syrup canning recipe, we start by selecting high-quality ingredients that form the foundation of this immune-boosting elixir. These components not only enhance flavor but also ensure safe preservation, drawing from traditional methods while prioritizing freshness and potency.
We organize the ingredients in the order they are used, with precise measurements and prep notes for accuracy:
- Fresh elderberries: 4 cups (we recommend using fresh, ripe elderberries; rinse thoroughly and remove stems to prevent bitterness).
- Water: 4 cups (filtered water works best; we’ll use this to simmer the berries and extract their juices).
- Honey or sugar: 1 to 1.5 cups (opt for raw honey for added health benefits, or cane sugar if preferred; adjust based on desired sweetness and add after cooking).
- Lemon juice: ¼ cup (freshly squeezed from about 2 lemons; this boosts acidity for safe canning and adds a tangy note to balance flavors).
- Spices (optional): 1 cinnamon stick, 1-inch piece of fresh ginger (sliced), and 5 whole cloves (these aromatic additions enhance the syrup’s antiviral properties; prepare by lightly crushing for better infusion).
| Aspect | Details |
|---|---|
| Prep Time | 15-20 minutes |
| Cook Time | 45-60 minutes |
| Total Yield | 4-5 jars (8 oz each) |
| Shelf Life | Up to 1 year when canned properly |
Equipment Needed
To ensure our elderberry syrup canning process is safe, efficient, and yields professional results, we need the right tools. Building on our ingredient selection, proper equipment helps maintain hygiene, precise measurements, and effective preservation, allowing us to create a shelf-stable syrup that lasts up to one year.
Here’s a detailed list of the essential equipment, organized by the order of use in the recipe:
- Large Stockpot or Canning Pot: We recommend a 16- to 20-quart size for boiling the syrup and processing jars. This heavy-bottomed pot ensures even heating and prevents scorching during the simmering stage.
- Mason Jars (Pint or Half-Pint): Use 4-6 jars with secure lids and bands for storing the final product. Opt for new or sterilized jars to avoid contamination and achieve the recipe’s yield of 4-5 jars.
- Canning Funnel: This tool makes it easy to pour hot syrup into jars without spills. We always use a wide-mouth funnel for accuracy and to minimize mess during the filling step.
- Ladle or Heat-Resistant Spoon: A stainless-steel ladle helps in transferring the hot syrup smoothly. Choose one with a long handle for safety when working with boiling liquids.
- Fine-Mesh Strainer or Cheesecloth: Essential for straining out solids like elderberry pulp and spices, resulting in a smooth, clear syrup. We prefer a double-layered cheesecloth for finer results.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe’s success. Use a set of heat-resistant cups and spoons to measure ingredients like water, honey, and lemon juice precisely.
- Knife and Cutting Board: For preparing fresh elderberries and other add-ins. A sharp chef’s knife ensures quick, clean cuts to remove stems and avoid waste.
- Jar Lifter or Tongs: Safety first—use these to handle hot jars during the canning process. This tool prevents burns and ensures jars are placed securely in the pot for processing.
- Candy Thermometer (Optional): If you’re aiming for exact temperatures during boiling, a thermometer helps monitor the syrup’s consistency. We suggest this for beginners to achieve optimal thickness.
| Equipment Item | Recommended Size/Feature | Primary Use |
|---|---|---|
| Large Stockpot | 16-20 quarts | Boiling and canning |
| Mason Jars | Pint or half-pint (4-6 jars) | Storage and preservation |
| Canning Funnel | Wide-mouth | Filling jars |
| Fine-Mesh Strainer | Standard size | Straining syrup |
| Candy Thermometer | Digital or analog | Monitoring temperature |
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the straightforward steps to create and can our elderberry syrup recipe. This process ensures a potent, immune-boosting syrup that’s safe for long-term storage.
Prep
Before we begin cooking, proper preparation sets the foundation for our elderberry syrup recipe. Start by rinsing 2 pounds of fresh elderberries under cool, filtered water to remove any debris, then gently pat them dry with a clean towel. Use a knife and cutting board to remove stems from the elderberries, as they can impart bitterness—aim for about 4 cups of prepared berries.
Next, measure and combine the remaining ingredients in a bowl: 4 cups of filtered water, 1 cup of honey or sugar (we recommend raw honey for its natural antibacterial properties), 1/4 cup of fresh lemon juice for acidity and preservation, and optional spices like 1 cinnamon stick, 1 tablespoon of grated ginger, and 5 whole cloves for added flavor and health benefits. This step typically takes 10-15 minutes, ensuring everything is ready for efficient cooking.
Make the Syrup
With our ingredients prepped, we now simmer the mixture to extract the rich, antioxidant-packed essence of the elderberries. In a large stockpot, combine the prepared elderberries and filtered water, then bring to a boil over medium-high heat—stir occasionally to prevent sticking.
Once boiling, reduce the heat to low and simmer for 30-45 minutes until the berries burst and the liquid reduces by about half, releasing a deep purple hue and a fragrant, berry-forward aroma that fills your kitchen. Add the honey or sugar, lemon juice, and spices, stirring until fully dissolved—this helps achieve a smooth, syrupy consistency. Continue simmering for another 10 minutes, then remove from heat. For precision, use a candy thermometer to ensure the mixture reaches 190-200°F, signaling it’s ready for straining.
Strain the hot syrup through a fine-mesh strainer or cheesecloth into a clean bowl, pressing the berries gently to extract maximum juice while discarding the solids. This yields approximately 4 cups of vibrant, flavorful syrup, perfect for immune support during flu season.
Canning
To safely preserve our freshly made elderberry syrup, we follow proper canning techniques for a shelf life of up to one year. First, sterilize 4-5 mason jars and lids by boiling them in a large stockpot for 10 minutes, then remove them with a jar lifter and place on a clean towel to air-dry.
While the jars are still hot, use a canning funnel and ladle to fill each one with the strained syrup, leaving 1/2 inch of headspace at the top to allow for expansion. Wipe the jar rims with a damp cloth to remove any residue, then securely fasten the lids. Process the filled jars in a boiling water bath for 10 minutes—ensure the pot is deep enough to cover jars by at least 1 inch of water.
After processing, carefully remove the jars with the jar lifter and let them cool undisturbed on a towel for 12-24 hours. You’ll hear a satisfying pop as the lids seal, indicating a successful seal. Store in a cool, dark place, and always check for seals before use to maintain safety and quality.
Conclusion
We’re thrilled you’ve explored this elderberry syrup canning adventure with us. It’s rewarding to craft a homemade remedy that boosts your family’s wellness all winter long. By mastering this process, you’ll enjoy the confidence of safe, flavorful preservation right in your kitchen. Let’s keep creating traditions that nurture our health and bring joy to every season.
Frequently Asked Questions
What are the benefits of elderberry syrup?
Elderberry syrup is known for its immune-boosting properties, especially during flu season. It’s packed with antioxidants that may help fight colds and reduce inflammation. This homemade version uses fresh elderberries to create a natural remedy that’s easy to make and can keep your family healthy all winter long.
How do I make elderberry syrup at home?
To make elderberry syrup, rinse and stem fresh elderberries, then simmer them with water, honey or sugar, lemon juice, and optional spices like cinnamon. Strain the mixture, then can it using a boiling water bath for preservation. The process takes about 1-2 hours and yields 4-5 jars that last up to a year.
What ingredients are needed for elderberry syrup?
Key ingredients include fresh elderberries, filtered water, honey or sugar for sweetness, lemon juice for acidity and preservation, and optional spices like cinnamon, ginger, or cloves. Use high-quality components to ensure the best flavor and safety. Precise measurements are crucial for a successful batch.
What equipment is required to can elderberry syrup?
You’ll need a large stockpot for boiling, mason jars for storage, a canning funnel and ladle for filling, a fine-mesh strainer for smoothing the syrup, measuring cups and spoons, a knife and cutting board, and a jar lifter for handling hot jars. A candy thermometer is optional for monitoring temperature.
How long does canned elderberry syrup last?
When properly canned, elderberry syrup can last up to one year in a cool, dark place. Always check seals after cooling and store in sterilized jars to prevent spoilage. Refrigerate after opening and use within a few weeks for the best quality and safety.
Is elderberry syrup safe to make and consume?
Yes, when prepared correctly using fresh ingredients and proper canning techniques, elderberry syrup is safe. Avoid eating raw elderberries, as they can be toxic. Follow the recipe to ensure the syrup reaches the right temperature, and consult a doctor if you have health concerns, especially for children or pregnant individuals.
Can I customize the elderberry syrup recipe?
Absolutely, you can add spices like ginger or cloves for extra flavor, or adjust sweetness with honey or sugar. Stick to the core ingredients for safety and preservation. Experimenting is fun, but always maintain proper acidity and canning methods to ensure the syrup stores well.