Immune-Boosting Elderberry Syrup {For the Pantry Shelf}



  1. Freeze the berries after harvesting them if you're using fresh ones. You can also purchase dried elderberries here and use them.
  2. 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.
  3. Bring the water to a boil, then reduce it to a simmer for 45 minutes.
  4. 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. It's inexpensive and quite handy!!
  5. Mix the 1/4 cup of the evaporated cane juice & the powdered pectin amount of choice in a bowl.
  6. Bring the elderberry juice, 4 cups of evaporated cane juice, the spices (and the calcium water IF using Pomona's only) to a full, rolling boil. Hold it there for a minute.
  7. Add in the cane juice/pectin mix.
  8. Return to full, rolling, boil & boil for 1 minute.
  9. Ladle into clean pint sized mason jars.
  10. Clean the rims.
  11. Top with lids and rings and then process for 10 minutes in a waterbath canner.

Recipe by Reformation Acres at