Elderberry Syrup Recipe with Lemon and Cloves
Elderberry, lemon and cloves combine for a gentle elderberry syrup for colds and coughs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 cups
- Category: Condiment
- Method: Canning
- Cuisine: American
- 1 pint elderberry juice
- 1lb (450g) of sugar
- Juice of one lemon
- 10 whole cloves
- Sterilize two 16-ounce jars or four 8-ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.
- Combine all ingredients in a large, non-reactive pot. Heat and stir until all sugar is dissolved. Bring to boil and boil for ten minutes (this infuses the flavor of the spices into the syrup).
- Strain out cloves and ladle hot syrup into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids.
- Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Makes around 1-2 pints (3-4 cups) of syrup.
Keywords: elderberries, elderberry syrup