How to Make Elderberry Syrup

Nothing says “home apothecary” like a jar of deep-purple elderberry syrup. Below is our no-fuss crockpot method using just elderberries and water, with optional flavor-boosters and instructions for safely canning a lemon-brightened version for shelf storage. (Honey is added after opening, not before canning.)

Base Recipe (Makes ~3–3½ cups finished syrup before sweetening)

Ingredients

• 1 cup organic dried elderberries

• 4½ cups filtered or distilled water

Optional add-ins (for simmering with the berries)

• Organic Echinacea

• Organic Ceylon cinnamon sticks

• Organic Ceylon Whole cloves

• Fresh ginger slices

• Turmeric

• Lemon (zest/juice or slices) — adds flavor and increases acidity (lowers pH), which is important for canning safety

Note: If you plan to water-bath can, use bottled lemon juice (more consistent acidity than fresh) according to a tested recipe. Add the honey only after opening a sealed jar.  Personally I use organic lemons and lemon juice but I also PH test every batch. My recipe PH is consistently at 4.2. 

Sweetener (after cooking/straining)

• ½–1 cup raw honey, to taste ( If canning you wait to add honey after opening the jar. All beneficial enzymes, antioxidants, and other compounds are destroyed or denatured by the intense heat.) 

Step-by-Step: Crockpot Method (Refrigerator Version)

1. Load the crockpot. Add elderberries, water, and any optional spices/herbs (and lemon if not canning).

2. Cook low & slow. Cover and cook on LOW for 8 hours. Avoid boiling; gentle heat preserves flavor.

3. Cool slightly, then strain. Pour through a fine mesh strainer or cheesecloth. Press berries to extract all the goodness, then discard solids. (I use this strainer with organic unbleached cheese cloth. )

4. Sweeten. Once the liquid is warm (not hot), stir in ½–1 cup raw honey to taste.

5. Bottle & refrigerate. Transfer to clean jars, label, and refrigerate or freeze in freezer safe container. Use within 2–3 months. (Always use a clean spoon.)  I always use glass jars, just make sure the jar is freezer safe (mason jars are not freezer safe and will crack with the expansion of the product) 

Optional: Water-Bath Canning for Shelf Stability (Honey Added Later)

If you’d like a shelf-stable elderberry base, you’ll can the unsweetened lemon-acidified syrup and add honey only when you open a jar.

You’ll need

• Lemon juice 

• New lids + rings, canning jars (hot & clean) ( I use my oven on 200 after washing my jars in hot soapy water to sanitize and keep them at a consistent temperature of 200 degrees)

• Water-bath canner or a deep pot with a rack

• Jar lifter, clean towels, labels

Important safety notes

• For safe water-bath canning, the product must be sufficiently acidic (low pH). Lemon doesn’t “raise pH”—it lowers pH (increases acidity), which is what we want. You can water bath process  any food item/ liquid below 4.6 PH. 

• Processing time depends on jar size and altitude. Follow a tested recipe from a trusted source and adjust time for your elevation.

• Do not add honey before canning. Add it after you open a sealed jar.

Canning steps

1. Prepare the syrup. Cook and strain as above without adding honey. Stir in bottled lemon juice per a tested recipe to ensure safe acidity. Keep syrup hot.

2. Prep canner. Bring canner water to a simmer. Really any large pot will do, as long as you have an inch of water over the top of the jars.  Don't forget to place a hand towel in the bottom for the jars to sit on during the canning process.

3. Fill hot jars. Ladle hot syrup into hot jars, leaving ½-inch headspace. Wipe top of jars with vinegar cloth to clean residue and allow the lid to seal properly. 

4. Wipe, lid, and ring. Wipe rims, apply lids, and screw rings fingertip-tight (snug, not cranked).

5. Process. Water-bath can for 10–25 minutes depending on jar size and altitude (follow a tested schedule). Water should cover jars by at least 1 inch.

6. Cool. Remove jars; let rest 12–24 hours. Check seals, remove rings, wipe, label, and store in a cool, dark place for up to 1 year.

7. Sweeten when opened. When you open a jar to use, stir in raw honey to taste and refrigerate.

How We Flavor Ours (Optional Add-Ins You’ll Love)

• Ceylon Cinnamon + Clove + Ginger: Cozy, warming, classic winter profile.

• Echinacea: Herbal lift.

• Turmeric + Ginger + Lemon: Bright and zesty with a gentle spice.
  Use light hands with strong spices; you can always add more next batch.

Serving Ideas & Storage

• Serving: Enjoy 1–2 teaspoons as desired. (Not for infants under 1 year due to honey.)

• Refrigerated version: 2–3 months in the fridge.

• Canned (unsweetened) base: Up to 1 year sealed on the shelf; refrigerate after opening and sweeten with honey as you use it.

Quick Troubleshooting

• Too thin? Simmer gently (before adding honey) to reduce slightly.

• Too strong? Dilute with a splash of water, then sweeten to taste.

• Cloudy or sediment? Natural! Strain again through a coffee filter or fine cheesecloth for extra clarity.

• Lids didn’t seal? Refrigerate those jars and use within a few weeks, or re-process within 24 hours with new lids.

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