So, elderberry syrup. I mean they charge a couple dollars an ounce (yes ounce!) for this syrupy stuff...what is it anyway?!
I'm learning too. Apparently it has all sorts of great vitamins and germ fighting parts and has been used medicinally for hundreds of years. It's is supposed to help with keeping healthy immune systems, shortening the duration of flu symptoms, helping respiratory health and allergies. Adults can take a tablespoon a day and kids a teaspoon a day. Both parties can take more if sick.
Can't hurt, we have this stuff for free, so figured I'd give it a whirl. Verdict? My kids love it. They ask for it everyday. They remind me if I forget. We shall see how healthy it keeps us this year.
So, the recipe. I read a dozen online and got overwhelmed. Decided I'd head to the kitchen and do what feels and tastes right. So, I did. Because I always write my recipes on small pieces of scrap paper and lose them (a terrible habit to have), I'm writing what I did here.
1 Cup Elderberries (no stems)
2 cups water
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 cup honey
1) Place elderberries, water, ginger, cinnamon and cloves in saucepan. Bring to boil, reduce heat, and simmer 20 minutes.
2) Drain (keep liquid!). Strain as much juice out as possible, squeezing the berries. Compost what's left, reserve the juice.
3) Cool until just warm, stir in honey.
4) Process in water bath canner 10 min for pints, 15 for qts.
Store opened in the refrigerator.