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Shepherds Hill Homestead » Canning, Cookhouse, Jams and Jellies » Elderberry Syrup

Elderberry Syrup

Elderberries

I am sharing two recipes for this

Recipe #1

2-pounds elderberries – woody stems removed and rinsed
4 cups water
2½ cups sugar –
one nice-sized squirt of freshly-squeezed lemon juice

1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

2. Pass through a food mill, then discard the skins.

3. Pour the juice back into the pot (I use a fine-mesh strainer again at this point, but I’m crazy…), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. 

4. Pour into a bottle or jar and store in the refrigerator.

Recipe #2

Elderberry Syrup

2 cups dried elderberries

1 quart boiling water

¼ cup honey

¼ cup lemon juice

Place berries in an uncovered saucepan and pour boiling water over them. Cover and let soak overnight.

The next day, simmer the berries for 30 minutes.

Purée the warm berries in a blender, adding remaining ingredients as you blend. Pour the syrup into a clean bottle, and store it in the refrigerator.

** I can these in a waterbath canner for 10 minutes.

Angelia

Written by

"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

Filed under: Canning, Cookhouse, Jams and Jellies

One Response to "Elderberry Syrup"

  1. jonathan sadler says:

    WE HAD ELDERBERRYS IN MONTANA,STILL LOOKING FOR SEEDS OR PLANTS HERE IN OKLAHOMA,I LOVE YOUR MINISTRY,KEEP UP THE GOOD WORK…..BROTHER JONATHAN

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