Spiced Elderberry Syrup Recipe with Canning Instructions

I make this spiced elderberry syrup every fall. It’s a staple for cooler weather—naturally sweet, lightly spiced with cinnamon and ginger, and easy to water-bath can for long-term storage. If you’ve tried elderberry syrup before and found it too medicinal or bitter, this milder version may win you over.

When the air turns crisp I make a batch so it’s ready if someone gets sick — and because it’s lovely to enjoy any time. Here’s a clear, practical guide to making and canning elderberry syrup at home.

Ingredients and Tools You’ll Need

You can use dried elderberries (available at health food stores or online) or fresh elderberries — if using fresh, double the amount. A reusable tea bag or a cheesecloth sachet for the cloves makes straining much easier.

If you want to scale the recipe up or down, adjust servings in the recipe card below.

Equipment

• 8-quart pot
• fine mesh strainer
• water bath canner
• pint jars (or half/quarter-pints)
• lids and rings
• funnel
• ladle
• jar lifter
• lid magnet (optional)
• towel

Ingredients

• 2 cups dried elderberries (or 4 cups fresh)
• 8 cups water
• 1 inch fresh ginger, chopped
• 4 cups sugar
• 2 cinnamon sticks
• 1 teaspoon whole cloves

How to Make Elderberry Syrup

Step One: Simmer Berries

Add elderberries, chopped ginger, and water to a large pot over medium heat. Stir often and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour for dried berries (about 30 minutes for fresh).

Step Two: Cool

Remove from heat, uncover, and let cool for 20 minutes.

Step Three: Strain

Set a fine mesh strainer over a large bowl and pour the mixture through. Allow all the liquid to drain—this can take about an hour. Discard the solids and reserve the liquid.

Step Four: Prep for Canning

Wash jars in hot, soapy water and place them in the canner to warm. Heat lids and rings in a small saucepan of simmering (not boiling) water so they stay sanitary and pliable.

Step Five: Add Sugar and Spices

Pour the strained liquid into a large saucepan. Add sugar, cinnamon sticks, and whole cloves. Place cloves in a reusable tea bag or a small cheesecloth pouch for easy removal.

Step Six: Boil and Stir Frequently

Bring the mixture to a medium boil, then maintain a gentle boil for 30 minutes, stirring often to prevent scorching. Scorched syrup will taste bitter, so keep a close eye on it.

Step Seven: Remove Whole Spices

Take out the cinnamon sticks and the cloves (or remove the sachet) and discard them.

Step Eight: Fill Jars

Remove warmed jars from the canner and, using a funnel and ladle, fill each jar with hot elderberry syrup, leaving appropriate headspace for canning.

Step Nine: Wipe Rims and Fasten Lids

Wipe jar rims with a damp cloth to remove any residue. Center the lids, apply rings, and tighten until fingertip-tight.

Step Ten: Process

Place jars back into the canner, ensuring they are covered by at least 2 inches of water. Bring to a full rolling boil and process for 40 minutes. After processing, remove the canner from heat, take off the lid, and wait 5 minutes before removing jars.

Step Eleven: Cool and Store

Move jars to a heat-safe surface and let cool 12–24 hours. Check lids for a proper seal. Once sealed, remove rings and store jars in a cool, dark place up to 18 months or per the lid manufacturer’s guidance.

Serving & Storing

Use the syrup stirred into tea, drizzled over pancakes, or spooned over vanilla ice cream. Store sealed jars in a cool, dark place for up to 18 months. After opening, refrigerate and use within a few weeks.

If you skip canning, cool the syrup completely, transfer it to an airtight container, refrigerate, and use within 2–3 weeks.

Questions and Troubleshooting

More Syrup Recipes to Try

Syrups are an easy way to preserve fruit and add flavor to breakfasts and desserts.

• Strawberry syrup for pancakes or toast.
• Raspberry syrup to preserve berries that spoil quickly.
• Apple syrup made from leftover peels and cores.
• Blueberry syrup for waffles or French toast.

Printable Recipe