No Sugar Canned Elderberry Syrup
Enjoy your homemade elderberry syrup as a natural remedy or a flavorful addition to drinks and recipes. This canned sugar-free elderberry juice allows you to reap the benefits of elderberries and add raw honey when you're ready to use it during cold and flu season.
Equipment
- Waterbath Canner
- 5-6 half pint jars or 10 4oz jars
Ingredients
- 4 cups fresh elderberries or 2 cups dried
- 8 cups water
- 2 tbsp ginger root minced
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 3 tbsp lemon juice 1/2 tbsp per jar
Instructions
- Wash elderberries and make sure there are no underripe berries in your mix. Mince the gingerroot.
- Add elderberries, gingerroot, and water to a pot and bring the mixture to a boil over medium-high heat, stirring occasionally. Turn the heat down and simmer for 30 minutes.
- Turn the heat off and let cool for about 30 minutes, until you can work with the berries.
- Using a cheesecloth over a bowl, strain the berries. Wearing gloves, squeeze out all of the juice from the berries. (The ginger can get stinky on your hands if you don't wear gloves)
- Return the juice to the pot and add cinnamon and cloves. Bring back to a boil over medium-high heat. Reduce heat and boil for 30 minutes, stirring occasionally.
- Prepare 4oz or 8oz canning jars and fill the canner with water. Start heating the water. Fill each jar and then add 1/2 tbsp lemon juice, leaving 1/2 inch head space. Wipe the rims of the jars with a clean washcloth and put the lids and rings on. Process in the canner for 40 minutes (start the timer when the water is boiling). Turn off the heat and let sit for 5 minutes before removing the jars from the canner. Let cool for at least 12 hours before checking for a proper seal.
- When ready to open a jar of elderberry juice, transfer to a larger jar and add raw honey to taste. Mix well! (About 2 tbsp for 4 oz jars & 4 tbsp for 8 oz jars.)