Comments on: Elderberry Syrup

By: Studio G - Garden Design & Landscape Design inspiration » Fall Berry Planting : Elderberries, Gooseberries, & Blackberries

Mon, 21 Sep 2009 00:33:45 +0000

[...] syrup recipe available at chiotsrun blog and image by Chiot’s [...]

By: Harvard Farmers Market » Not Your Average Canning Jar

Harvard Farmers Market » Not Your Average Canning Jar — Sat, 19 Sep 2009 20:13:08 +0000

[...] Elderberry Syrup recipe and image by Chiot’s Run. [...]

By: mike ashlock

mike ashlock — Thu, 17 Sep 2009 20:25:10 +0000

Thanks for the elderberry syrup tips. Am right in the middle of about the 3rd batch of elderberries this season. We’ve got a bunch in my neck of the woods in northern california. Did some jelly but thought I’d skip the sugar proportions in the pectin info sheet. It didn’t set just like they said it wouldn’t and had to do the batch over by evaporating out some liquid by leaving it in the crock pot overnight down low with the lid off…..some of us are just too smart to obey the recipe warnings. And now that I’ve heard of the capacity to help get over the flue faster, hey, the trouble of making this stuff really seems worth it just in case someone I know gets sick. Will doctor ‘em right up. Besides, it tastes so yummy with all that sugar in it. Thanks!

By: Susy

Susy — Wed, 09 Sep 2009 22:20:08 +0000

I bet the peppers would help as well. I’ll have to try that sometime, I’m a big fan of hot & sweet things.

By: Leslie Paine

Leslie Paine — Wed, 09 Sep 2009 22:04:56 +0000

In the past I made Elderberry Jelly and added red pepper flakes to it. It came out wonderful and makes a great appetizer on a cracker with cream cheese. Now that I know how great it is for me, I will definately take a spoonful if I feel I am coming down with something! I’m sure the peppers can only help with that!

By: Nancy

Nancy — Fri, 04 Sep 2009 14:58:00 +0000

So glad you posted this recipe. Looks like it is going to be a great year for elderberries this year and I am going to try this.
Nancy´s last blog ..Recipe For Making Sauerkraut

By: Susy

Susy — Sun, 12 Jul 2009 04:36:11 +0000

Yes, I typically use powdered pectin, just one packet, you want it to be slightly thick so it doesn’t make your pancake soggy. You could also just use a granny smith apple or two as well or some crabapples or transparent apples. I like to use tart apples or crabapples as a natural source for pectin. The problem is you just kind of have to wing it with the amounts on them. I haven’t learned the proper amounts yet (although nothing’s ever come out wrong).

When I heat the berries I usually just add a pint of water to the bottom of the pan, you can check after they’re heating and add more if necessary, but they should produce juice when they heat up.

By: Virginia

Virginia — Sat, 11 Jul 2009 23:15:33 +0000

Sorry, I was so excited to see a recipe that I didn’t read it all the way before asking a question. My other question is did you use powdered pectin and was it one pack? From the way it was added in the recipe, before cooking I assumed it was powdered but I didn’t see how much. I thought if it was just a thickener you didn’t want enough for it to set like a jelly so maybe it was just one pack?

By: Virginia

Virginia — Sat, 11 Jul 2009 23:06:05 +0000

How much water is used to juice the berries?
A quart? Two?

By: Susy

Susy — Tue, 07 Jul 2009 21:47:47 +0000

Thanks for the tip Jimmy! I’ll give that a shot.