Immune-Boosting Elderberry Syrup (For the Pantry Shelf

• Vegan
• Gluten free

• Produce

  • 10 cups Elderberry, prepared juice

• Baking & Spices

  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/3 cup Pectin
  • 4 1/4 cups Sugarcane juice

Found on reformationacres.com

Description

Ingredients

• 10 cups prepared elderberry juice
• 4 cups evaporated cane juice (You can buy it here.)
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• ¼ cup evaporated cane juice
• ⅓ cup pectin (2/3 cup if youre making jelly)
• *For use with Pomonas Pectin- 3 teaspoons EACH of calcium water & pectin (You can buy it here. Or Azure Standard has good prices.)

Directions

• Freeze the berries after harvesting them if youre using fresh ones. You can also purchase dried elderberries here and use them.
• When you go to prepare the syrup, first remove as many of the stems from frozen berries as you can. Place the berries in a stockpot and cover them with water.
• Bring the water to a boil, then reduce it to a simmer for 45 minutes.
• Strain the berries from the juice. You could use a piece of cheesecloth (which will stain). Or you could invest in this type of canning funnel. Its inexpensive and quite handy!!
• Mix the ¼ cup of the evaporated cane juice & the powdered pectin amount of choice in a bowl.
• Bring the elderberry juice, 4 cups of evaporated cane juice, the spices (and the calcium water IF using Pomonas only) to a full, rolling boil. Hold it there for a minute.
• Add in the cane juice/pectin mix.
• Return to full, rolling, boil & boil for 1 minute.
• Ladle into clean pint sized mason jars.
• Clean the rims.
• Top with lids and rings and then process for 10 minutes in a waterbath canner.