Good Morning. As the days are getting darker and crisper, I am building our stores of home remedies and winter tonics. Preparing as I can, for any colds or flu that might come our way in the winter months. This week, I’ve bulk-prepared large quantities of elderberry syrup and jelly, which is now tucked away neatly in our cool room. This is one home remedy that my kids truly love, and it’s dead-easy to prepare in a small kitchen, or with a thrifty budget (scroll down for my tips:). In the coming weeks, I’ll be slipping the jellies into lunchboxes, and keeping the syrup on hand for any early sniffles.
If you aren’t familiar with elderberry syrup, you may well have tasted it without realising. Elderberries are the key ingredient in many pharmaceutical cold and flu medicines (think Sambucol and Umcka Cold Care), and would most likely have featured prominently in your grandmother’s medicine chest. The syrup is prepared from the slow-cooked syrup from the berries of the black elderberry bush (Sambucus nigra), and the jellies and teas can be made very easily from the syrup base.
In traditional folk medicine, elderberry syrup has been used to treat a wide range of ailments including influenza, infections, dental pain and headaches. In her book Common Herbs for Natural Health, Juliet de Bairacli Levy's describes the Elder tree as “one of the greatest of all herbs” and “a tree that can help all the ailments of mankind.” The berries contain key antioxidants, and anti-inflammatory compounds that assist can healing and recovery during periods of acute and chronic illness.
Easy ways to source + prepare elderberries-
Elderberries aren’t easy to find at supermarkets, but some organic stores currently stock them. I often purchase mine online, in bulk format as its generally cheaper.
Always purchase elderberries in their dried form, and never eat them without cooking them first. Raw unripe elderberries contain toxic substances (e.g., sambunigrin) that can cause nausea, vomiting, and diarrhea. Cooking for a minimum of 40 minutes eliminates this toxin. The dried berries will last for months, if not years in the pantry.
I am planning to plant several elderberry bushes in the coming months as we are currently in the process of re-designing our garden. From what I can tell, they are easy to grow and can survive in a wide range of environments (including garden pots). If you are interested, the Australian nursery that stocks them is Mud Brick Cottage (if you have any other suggestions, please comment below!). I also read this excellent article on how to plant a bush from a cutting, which is a thrifty concept if you can find an elderberry plant from a nearby friend or neighbour.
Recipe: Elderberry Syrup, Jelly + Tea
This recipe makes a base of elderberry syrup, which can be sipped as a tonic, or used as a base to make elderberry jellies.
The jellies are fabulous when prepared as a double layer - in other words, a layer of elderberries jellies, on top of a coconut cream jelly base. I’ve included that recipe here as well.
Lastly, the tea is made with the leftover elderberries and herbs. It’s easy to prepare and will last for several days as a concentrate.
For the Elderberry Syrup + Jelly -
1 cup dried elderberries
1 cinnamon stick
1/2 teaspoon whole cloves
1 cup honey
1/2 cup lemon juice
1 teaspoon apple cider vinegar
1 teaspoon fresh ginger root
1 cup gelatin
Coconut jelly
1 1/2 cups coconut cream
1/4 cup honey
1/4 cup lemon juice
1/2 cup gelatin
To Make the Syrup & Jelly -
Start by preparing the elderberry syrup. In a medium sized saucepan, place the dried elderberries and 3 cups of filtered water. Bring to a boil, then reduce to a gentle simmer. Continue simmering for 30 minutes.
Next, add the ginger, cloves and cinnamon to the saucepan, and continue simmering for an additional 15 minutes. Note that the elderberries require a minimum of 40 minutes of cooking to remove any of the indigestible, toxic substances present in the berries.
Remove the saucepan from the stove top, and drain the liquid from the solids. The solids can be set aside and used for elderberry tea.
The liquid should be measured out, then poured into a large mixing bowl. The total volume should be three cups. If there is any less liquid than this, just add a little boiling water to make the desired quantity.
Next, add the honey, lemon and apple cider vinegar. While the mixture is still hot, use a handheld blender to puree to a fine liquid.
The honey should dissolve and blend smoothly into the liquid. Taste test this mixture now and check for acidity and sweetness. You might (?) want to add a little extra honey or sweetener to make it more tarte or sweet-flavoured.
Well done! you have now made elderberry syrup - you can set this aside in glass bottles, store it in the fridge, or use it to make jelly.
If you are making jelly, make sure that the mixture is still piping hot (you might need to re-heat it over the stove top if it has cooled down at all). Add the gelatin into the liquid and puree again using a handheld blender. Make sure the gelatin is completely dissolved, and the liquid is smooth.
Pour the gelatin into moulds. If you are using a coconut jelly base, make sure the moulds are only 1/2 full, so that you can add a layer of coconut cream to the top.
To Make the Coconut Cream Jelly Base -
In a medium sized saucepan, heat the coconut cream with an additional 1/2 cup of water. Bring to a boil, then reduce to a gentle simmer.
Transfer the coconut cream to a tall mixing bowl and add in the honey, lemon juice and gelatin. Use a handheld blender to mix at a high speed, ensuring that the gelatin is completely dissolved and the mixture forms a smooth paste. Pour immediately into jelly moulds (before the liquid cools), and allow to set in the refrigerator for a minimum of 1 hour.
Jellies are best stored in an airtight container in the fridge or freezer. They can dry out and become rubbery in the fridge after a day or two, but last for several weeks, if not months, in the freezer.
—
Thank you for supporting my work! If you have enjoyed the content here, please like, share, comment on this post. Your support is what keeps me cooking and writing each week. Kindly, Belle