My mom has tons of elderberries so I decided to make elderberry syrup.
The stems, branches and raw berries can be toxic, so it is best to cook the berries, or make juice from them and either enjoy the juice or make this syrup. It’s delicious and thickens as it sits. I recommend waiting a couple months before using.
Let’s get started!
It’s best to pick all the stems and branches out before boiling. The berries were frozen, so I tossed it all in the pot but the stems and branches can be toxic, so be sure to remove the berries from them!
Cook the berries as you would for jelly. I cook it for about 4 hours and then leave it sit overnight. The next day I strain it. Be sure to remove those stems!!
The juice, once strained, is such a beautiful color!
Measure out 8 cups of sugar. Take 1/4 cup and mix it with one box of pectin. Add that pectin & sugar mix to a cup of juice. Add 1/2 tsp butter or oil.
Pour remaining juice into a stockpot along with lemon juice.
Bring to a rolling boil.
Now it’s boiling! A rolling boil is when you stir it, the bubbling mixture cannot get stirred away.
Add remaining sugar.
Bring to a boil again.
Boil 1 minute, stirring constantly.
Remove from heat and stir for one minute. Pour into prepared jars.
Wipe rims, place on seals and rings just finger tight. Place in water bath canning pot and process 10 minutes. Remove from pot carefully and let cool completely. Store any jars that did not seal in the fridge.
In 2 larger jars, I added cinnamon sticks and cloves for a more “medicinal” or herbal type use. It is so good! I love the spice in it and it’ll be better with time!!
There’s an array of health benefits to elderberries, and I have always been interested in herbalism, especially from the 18th century, and nutrition (I am a certified holistic nutritional consultant/nutritionist) but as usual, never take online advice and seek medical advice or advice of a naturopath. I am not soliciting advice of any kind and cannot be responsible for anything when you try our recipes. With that being said, elderberries like most dark berries have antioxidants and other properties that may help to support the immune system. Warming herbs like ginger, cinnamon and cloves aid digestion and have antioxidant and other properties that may help the immune system as well as other benefits to the body.
You can also add the cloves, cinnamon and fresh ginger to the juice and simmer for one hour, then strain it and finish making the syrup.
This syrup is not super thick. If you want it thicker, cook the juice first for a couple hours, then finish making the syrup.
We are using this syrup when we are feeling under the weather or to flavor water, rather than on pancakes, so it’s ok that it is thinner. But if I did want it thicker and use as a syrup for pancakes, waffles or on scones or muffins, then I would pour the jar in the pot and thicken with a little cornstarch slurry.
Elderberry Syrup
20 cups elderberry juice
1/2 cup lemon juice
8 cups sugar — take 1/4 cup and mix with one box pectin
1/2 tsp butter
Add one cup juice to pot. Add sugar-pectin mix with butter. Whisk. Add remaining juice and lemon juice. Bring to a rolling boil. Stir in remaining sugar. Bring to a rolling boil and boil one minute, stirring constantly. Ladle into prepared jars. Wipe rims, place on seals and rings just finger tight. Place in water bath canning pot and process 10 minutes. Remove from pot carefully and let cool completely. Store any jars that did not seal in the fridge.
Update:
November 18, 2025
The elderberry syrup with the cinnamon stick and cloves (I put 2 whole cloves in) is amazing! It’s a bit sweet and mildly spicy and absolutely delicious!! It’d be great in hot water for a tea. When I open the next jar, I’ll definitely add a cinnamon stick and whole cloves and let it sit about 3 months. It’s so good!
