How to Make Homemade Elderberry Preserves: A Step-by-Step Guide

Elderberries are such a treat! They are perfect for canning and preserving so you can enjoy that deep, rich flavor all year long. In this post, I’ll walk you through how to turn your elderberry harvest into a delicious jam and a versatile syrup.

Safety First: Always Cook Your Elderberries

Before we dive into the recipes, here is a super important tip: raw elderberries are actually toxic! They contain a substance called sambunigrin, which can make you pretty sick. The good news is that heat neutralizes it completely. You must cook your berries before eating them to make them safe and tasty.

Whether you’re making jam or syrup, start by washing the entire clusters (the umbels). Let them dry on a kitchen towel, then pick off the thick stems and discard any green, unripe berries. Once you’ve got your clean, ripe berries, you’re ready to go!

How to Make Homemade Elderberry Jam

For a classic jam, you’ll need to strip the berries from the small stems and pop them into a pot. Pro tip: using a fork to “comb” the berries off the stems makes this job go way faster! Here is how to whip up a batch:

1. Use a 1:1 ratio—for every 2 lbs of fruit, use 2 lbs of jam sugar (jam sugar with pectin).
2. Bring the berries and sugar to a boil, stirring constantly, following the timing on your sugar package.
3. For a little extra zing, stir in the juice of one lemon or a pinch of cinnamon.
4. Do a “wrinkle test” on a cold plate to make sure the jam is setting properly.
5. Ladle the hot jam into sterilized mason jars.
6. Seal them tight and let them cool upside down to help create a good seal.

Cooking Down Elderberry Syrup

If you’re dreaming of elderberry syrup for cocktails or pancakes, you’ll want to juice the berries first. Simmer the pure juice for about 20 minutes to ensure it’s safe to consume, then follow these steps:

1. Add about 3 ½ cups (750g) of sugar for every quart (1 liter) of juice.
2. Let the mixture simmer for another ten minutes.
3. Stir in the juice of one lemon.
4. Love that cozy fall flavor? Toss in a cinnamon stick at the beginning of the boil.
5. Remove the cinnamon stick and pour your finished syrup into sterilized glass bottles.