Ingredients
Scale
- 10 cups prepared elderberry juice
- 4 cups evaporated cane juice (You can buy it here.)
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/4 cup evaporated cane juice
- 1/3 cup pectin (2/3 cup if you’re making jelly)
- *For use with Pomona’s Pectin- 3 teaspoons EACH of calcium water & pectin (You can buy it here. Or Azure Standard has good prices.)
Instructions
- Freeze the berries after harvesting them if you’re 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. It’s inexpensive and quite handy!!
- Mix the 1/4 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 Pomona’s 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.