This is a great recipe because it does not use additional water so the Elderberry juice is concentrated. It also only takes about three hours to accomplish rather than having to wait for it to boil down all day. You can use it on ice cream, on pancakes or as a daily dose of anti-viral medicine during flu season.
3 quarts Elderberries, stems removed and rinsed (12 cups)
8 cups sugar
½ cup lemon juice
1 tablespoon cinnamon
½ tablespoon ground cloves
½ tablespoon ground ginger
Mix first three ingredients in large pot. Cover and cook on medium low for 1 ½ hours (should just be a light simmer). Stir occasionally. Mixture should become soupy.
Remove top and turn up to medium for ½ hour. Using a stick blender, blend until seeds are floating at the top. Continue to simmer for another ½ hour.
Strain mixture to remove seeds/skin. Return syrup to clean pot. Add seasoning and bring to a boil.
Ladle into jars and water bath for 15 minutes at a full boil.