If you're wanting to pick elderflowers or elderberries, be sure to properly identify what you are picking (like anything else of course). There are some great resources online to keep you from eating something like the deadly water hemlock. You don't want to be canning Death Syrup, no no no.
Elderberry Syrup recipe:
- Pick 15-20 large elderberry heads, shake out any bugs or dirt.
- Combine 5 and 2/3 cups of sugar and 6 and 1/4 cups of water in a pot, bring to boil, stirring, to make a simple syrup. Remove from heat and allow to cool to room temperature.
- Pick all the elderflowers off their green stems. I hold the large flower heads upside down and roll the flowers off between my fingers...same as for when picking the berries. Put the flowers in two 1-quart jars.
- Finely grate 4 lemons and add all the zest to your room temperature syrup.
- Cut the lemons into thick pieces and place in equal amounts on top of your flowers in the jars.
- Pour your syrup over your flowers and lemons to the tip-top of the jars. Seal and store in the fridge for two days.
- After two days, pour your mixture through a fine sieve to remove flowers and lemons.
- Seal in containers and store in fridge or water bath can in sterilized jars with 1/2" headspace for your altitude.
Image credit: Cale Ruiz