Pectin can be used, but for syrup may be a bit unpredicable. Usually a syrup can be thickened slightly with some Clear Jel and with that, there is no need to had tons of sugar to get a pectin to set. For jelly, pectin is OK, but you do need a recipe that states the amount of liquid and sugar.

I dont think I made my question real clear. Can I make a syrup from Elderberries and safely can it. If so can someone tell me how from start to finish. Can I just use the juice and sugar if so how thick before I pour it in jars to can?

Sure, it is honestly easy to do - kind of like making jelly but no pectin. In fact most of us were trying to make jelly when we ended up with syrup instead. ;)

Here is step-by-step directions for Berry Syrup.

Dave

I do use pectin in my fruit syrups.
This is what I use and the one I give when teaching classes:
I use this all the time with great results.
Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.

You might want to add a bit of lemon to the recipe as well. I've never made syrup, but I always add a bit of lemon juice to my elderberry jelly/jam recipes (whether the recipe says to or not :-) I think it adds a nice "sparkle" to the flavor.

Thank you thank you all!!

Canning this the same way mentioned, and you don't need to be concerned with it setting up as a jelly later on if the home canning Clear Jel is used to thicken it a little. Canning is safe even with Clear Jel.

Say, Linda Lou,

Is there any particular reason blueberries aren't on that list? Just wondering if there's something unusual about them --- or if they just didn't happen to be included in the examples.

Zabby

Those are just suggestions. You can use any kind of berry or fruit. It is good for peaches, too. I made blueberry and it was good.

id Like to try pectin to thicken my elderberry syrup. I’ve never used it before. I use local honey to sweeten but it’s still watery. Is honey an ok substitute for sugar when using pectin?

I haven't made syrup from berries but I have made it from maple sap. I think the point you need here is that the mixture will thicken as you boil away the water. If you use a candy thermometer the temp will rise above the boiling point of water at your altitude. Maple syrup is said to be done when it's 7°F higher than that boiling point. Once it gets above the boiling point you can take it off the heat so that it's as thick as you desire; instead of waiting for the 7° point.

The only problem I had was that the syrup starts to foam and burns on the side of the pan. A small amount of fat will stop the foaming. I used a pat of butter.

And from making wine honey can be substituted for an equal amount of sugar by weight.