Gather wild elderberries and make juice by processing the berries (snip large stems off) in a steam juicer. Each batch takes about 30 minutes and produces about 2 quarts. I sterilize the jars, siphon off the hot juice into quart jars and add hot lids. Screw the rings on and set aside the jars. Let the berry pulp in the steam basket cool down and then transfer it to a large pan. Proceed with your next batch. When through with your batches, add all the pulp back into the steam basket and let set over night. You should get 1-2 more quarts. (If you don't have a steam juicer, then prepare berries by removing large stems. Place in large pan, crush. Cover with water and simmer 15 minutes. Strain juice through a jelly bag.)
I save those quart jars until I have time over the winter to make jelly/syrup.
For jelly:
Combine and bring to a boil:
Approximately 4 c. elderberry juice.
1/4 c. lemon juice
Add 5 1/2 cups of sugar, stirring constantly. Bring to a boil. Take off the heat.
Add one package of low sugar pectin or 6 Tbl. Stir, whisk, making sure pectin is dissolved. Bring to a full rolling boil. Boil for 1 minute.
Remove from heat. Skim foam if necessary. Ladle into hot, sterilized half pint jars, add hot lids. Seal. Sometimes it turns to a nice jelly. Sometimes it is syrup. Use the syrup on pancakes or add it to club soda or seltzer water for a refreshing drink.
Makes about 7 one-half pints.
To make a medicinal syrup, open a quart jar of the juice. You can bring it to a boil with cinnamon sticks, cloves, fresh ginger. Strain, then add raw honey (to taste—about 1 cup. Bottle in smaller jars, keep in the fridge. Search the internet for different recipes. Many add white willow bark, echinacea, goldenseal, lemon in addition to the spice herbs. Can also use essential oils. Blend them with the honey first.)
