Elderberries are a backyard favorite for many of us, especially when they’re whipped up into a sweet syrup or a batch of homemade jam. But before you start snacking, there’s one big rule you need to know: raw elderberries are actually toxic! Don’t worry, though—the toxin is easily neutralized with heat, so you can still enjoy that unique, tart flavor safely. Here’s the lowdown on how to prep your elderberries the right way.
Heat Elderberries to at Least 170°F (76.3°C)
Elderberries contain a substance called sambunigrin. If ingested raw, it can cause some pretty nasty symptoms like nausea, vomiting, stomach cramps, and diarrhea for folks of all ages. This is why you should never eat elderberries straight off the bush.
The good news? That toxin breaks down completely once it hits 170°F (76.3°C). To make sure those berries are safe to eat, you’ve got to heat them up first. Once they’ve been properly cooked, they become a delicious ingredient for syrups, compotes, and jams.
Since it’s a bit tricky to measure the exact internal temperature of a tiny berry, most home cooks like to play it safe. The general rule of thumb is to boil your elderberries (at 212°F) for at least 30 minutes to ensure every bit of the toxin is gone.
Avoid Unripe Berries Entirely
It’s important to note that the “boil it away” trick doesn’t work as well for green, unripe berries. They contain much higher levels of toxins that are harder to neutralize. When you’re harvesting, I recommend picking off and discarding any unripe berries immediately. This way, you won’t have any “bad seeds” ruining your batch or making anyone sick.
How to Make Your Own Elderberry Syrup
If you’re looking to turn your harvest into a tasty syrup, here’s a simple guide to get you started:
- Combine 2 lbs of elderberries with about 1 cup of water in a large pot.
- For a little extra zing, add a few lemon slices and a cinnamon stick.
- Let the berries simmer and boil for about 20 minutes.
- Strain the mixture through a fine-mesh sieve or cheesecloth to remove the solids.
- Stir in about 1 cup of sugar (adjust to your taste).
- Bring the syrup back to a boil and let it bubble for another 10 minutes.
- Pour the hot syrup into sterilized glass bottles and seal them tight.
