Directions: |
Directions:1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft. Mash with a potato masher.
2. Pass through a food mill, then discard the skins. Or drain through cheese cloth or old clean pillow case and discard seeds and skins.
3. Pour the juice back into the pot (I use a fine-mesh strainer again at this point, but I’m crazy…), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. Cool completely.
4. Pour into a bottle or jar and store in the refrigerator.
Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. I remove all of the hard, woody stems as well before cooking. For more information, Cornell University’s Department of Horticulture has guidelines, noting the fruits are used in “…pies, jellies and jams.” If you’re unsure if your elderberries are edible, consult your local cooperative extension before consuming.
Storage: In the refrigerator, I’ve kept this syrup up to one year. If it shows any signs of mold, scrape it away, and bring the syrup back to a full boil again. Yields 1 quart.
Note! Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminum pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking.
If you live somewhere where huckleberries are available, you could use them instead. |
This recipe for Elderberry Syrup is from