Recipe for Elderberry Juice & Preserving It

My elderberries are beginning to ripen. The Johns elderberry bush ripens first, the Adams bushes ripen a few weeks later. Having a couple different varieties is beneficial for increased pollination and production of berries..

After picking each cluster of berries, clipping the stem behind the cluster, I bring them inside. Then I pluck the individual berries off the tiny stems. The little stems and raw berries can cause stomach upset.

Here is the recipe for elderberry juice that I posted ten years ago. The original title of the post was “Canning Elderberry Juice”. Every year I can the juice. My neighbor and friends look forward to receiving some.

The recipe for elderberry juice: place 1 cup of water for each cup of berries in a stainless steel pot. (If you are using dried berries you will need 2 cups of water for each cup of berries.) Bring to a boil and then simmer over low heat, covered, for about 30 minutes, stirring frequently. Crush the berries with a potato masher and add ¼ teaspoon ceylon cinnamon for each cup of berries, a slice of organic ginger root and a couple slices of an organic lemon.

Simmer for 20 minutes more without a cover. Strain the berries in a strainer that has been lined with a double layer of cheesecloth. Or you can use a jelly strainer.

Allow it to drain, pressing on the berries periodically with a wooden spoon. Add ¼ cup honey to each cup of strained juice and mix thoroughly. Heat the juice to a simmer over medium heat before pouring into sterilized jars.

According to instructions for berry juice in Stocking Up* the juice can be canned in a hot water bath. Place the prepared lids on the jars. Tighten the lids and then give a quarter turn back. Place in the prepared boiling water–making sure that the jars are submerged, water above the lids.  Instructions for pint or quart jars give a 30 minute processing time. I plan to use 8 ounce jars. For 8 oz. jars the time might be a little less, but to be safe I will process for 30 minutes. (If you make a small amount of juice there is no need to can it. Allow the juice to cool. Add 1/2 cup of raw honey to a cup of juice and refrigerate. It will keep for a couple months.)

I put less honey in the canned juice, allowing for adding some raw honey as it is consumed. I like to add one or two tablespoons of juice and a half teaspoon of raw honey to my tea.

NOTE: Some people with an autoimmune disorder may experience inflammation/pain from the elderberry juice because it stimulates the immune system. It is important to try just a small amount, like one teaspoon.

Linking this post with Senior Salon Pit Stop and Tuesdays with a Twist and Sweet Tea and Friends .