A recipe passed down for generations to help keep families healthy and strong during the cold and flu season and throughout the whole year.
- 12 cups of elderberry juice (or dried elderberries, see “notes” for instructions)
- 2 Tablespoons fresh organic ginger, grated
- 1 Tablespoon organic ground cinnamon (or 1 organic cinnamon stick, grated)
- ½-1 cup honey, local and raw, if possible
- Wash and clean the berries. Rinse them under cold water, clean the leaves out, then clip the berries off the large clump. (I don’t take the time to remove the berries off the stem since I’m using this stainless steel steam juicer. See “notes” for other juicing techniques.)
- Place the cleaned berries in the strainer portion of the steamer. Place on a burner over medium-high heat and allow the water to boil.
- “Squish” the berries with a potato masher a few times to release the juices. Then, once the majority of the juice is released, empty the juice into a large pot.
- Add the ginger and cinnamon to the elderberry juice and return to a boil for five minutes.
- Add the honey and mix well.
- Ladle the boiling elderberry syrup into hot sterile jars. (I use these small half-pint jars, or these pint jars).
- Prep your jar lids by boiling them in a shallow pan of water. Wipe the rim of the jar with a clean damp towel, add lid and ring your jars to finger-tip tight (basically, as tight as you can close the lid with just your finger-tips).
- Invert your jars for 20 minutes. When you flip them back over, they should be sealed. Alternatively, you can process them for 15-20 minutes in a hot water bath canner.
- Feed the pulp to the chickens! I haven’t found a “use” for elderberry pulp other than chicken feed, if you have one, please share in the comments below.
- Other ways to extract juice, are to boil the berries and then press through a sieve or cheesecloth. I invested in my juicer steamer several years ago, I used to borrow one from a friend each year for grape juice, but have found with my own I use it for so many tasks in the canning season.
- If you don’t have access to fresh elderberries, you can use dried elderberries instead. The process is slightly different though. For dried elderberries you’ll want to use 2/3 cup dried berries and 3 1/2 cups water. Boil the berries and water together for 45-60 minutes and lightly mash the berries with a spoon. Strain through a sieve or cheesecloth and proceed with the rest of the recipe.
- The method I use of inverting the jars is referred to as the “Russian” method of canning. I prefer to use this method over a water bath because I don’t want to boil away any more nutrients than I already have. This is the way my mom taught me, please do what is best for you and your family! Do your own research and find your family’s best practices.
- Serving Size: 1 Tbs
- Calories: 13
- Sugar: 0.9g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3.3g
- Fiber: 0.9g
- Protein: 0.1g
- Cholesterol: 0mg