Elderberry Syrup with Honey and Cinnamon

Cooking elderberry syrup before canning.

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Elderberry, cinnamon and honey combine for this soothing elderberry syrup for kids.


Units Scale
  • 1 quart elderberry juice
  • 2 cups honey
  • 2 sticks cinnamon
  • 1/4 cup lemon juice or 1 tablespoon citric acid* – if canning


  1. Sterilize three 16-ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.
  2. Combine all ingredients in a non-reactive pot. Heat and stir until all honey is dissolved.
  3. Simmer for ten minutes. (This infuses the flavor of the spices into the syrup.)
  4. Ladle hot syrup into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids.
  5. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Makes around 3 pints of syrup


To keep the honey raw, don’t can the syrup, refrigerate instead.

To prepare and keep the honey raw, simply simmer the elderberry juice and cinnamon sticks together for 10-20 minutes. Remove from heat and let cool to lukewarm. Stir in honey until dissolved.

Store in the refrigerator and use within a month or so or freeze for longer storage. Oversized ice cube trays work well.