Thursday, August 14, 2014

Elderberry Syrup Canning Recipe!

Elderberries are producing like crazy during the middle of August.  Now is the best time to pick some and make your jelly, syrup, and tincture.  Elderberries are a popular herbal antiviral ingredient and are very pricey if you buy them dehydrated on Amazon.  Amazingly, I collect my Elderberries in view of a very populated road in the Cool Springs area of Franklin, TN.  There is a field of them!  Many people pass this area daily and have no clue of the value.  Did I mention I love to forage?  It's like finding buried treasure in plain view. 

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.

Elderberry Syrup

Ingredients:

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

Directions:

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. 

 

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