Elderberry syrup

[Shelly GromerStudent]

I was going to make elderberry syrup and can it.
The directions said to place jars in pot of hot water and cover with at least 2 inches of water. Bring to a boil and boil gently 10 minutes. The recipe does call for lemon juice. Will this properly make this syrup shelf stable. It says up to two years it is. Also will the process ruin the medicinal properties of my elderberries? I would love to can it but don’t know if it’s a good idea.

[Greg BoggsStudent]

I was just at a lecture this past weekend where the lecturer was talking about making Elderberyr syrup. What I remember her saying about lemon juice is that you can use it but it will affect the taste. Not sure if it will make it shelf stable or not, 2 years does seem like a long time though

[Jennifer CorbinStudent]

Hi, I was wondering if anyone has made an elderberry oxymel, and if so do you feel it is as strong as other forms of elderberry. I am looking to make something non-alcoholic for children and heard Doc. Jones say that glycerites aren’t very shelf stable. I would like another option other than honey and water. Thanks!

[Tracy TappinStudent]

Hello!

Thank you for bringing up this question as it was something I was recently struggling with myself with Chokecherries and Violets.  I feel the boiling would damage the medicinal properties like most herbs.  What I have decided to do is make a batch of syrup and freeze it suctioned in smaller quantities to be used as needed.  I also thought a tincture would also be warranted as well for the medicinal benefits.

Hope that helps 🙂

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