I started off with a pint size of elderberries. Wash them thoroughly.
Place them in a shallow cooking pot. (Just a side note ~ I love to use enamelware when making syrups, jams, & jellies. I love that you can see the color & consistency better.)
Add 2 cups of sugar and 1 cup of water.
Bring these to a rapid boil and then let it simmer/slightly boil for 30 more minutes, like the picture below.
It's hard to skim off the foam while the syrup is cooking, because the berries are so small.
Using potholders to protect your hands from the heat, pour the syrup through a strainer and into the jars.
Discard the berries and skim off any foam. You won't be able to get it all but try to clear as much up as possible. If you leave the foam, you have the potential of getting mold much sooner since it is trapped air.
While hot, place the lids on as tightly as possible. As the syrup cools you will hear a pop. This is your seal!
Keep your cans in the fridge after they have cooled off. I'm thinking this will be enough elderberry syrup to get through the winter and flu season. Take a teaspoon of this syrup every couple of days with some lemon water. Elderberries are beneficial for so many reasons. They fight upper respiratory infections, yeast infections, asthma, allergies, and cholesterol. These are two pretty precious cans!!
Happy Trails till next time!
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