Collect and wash heads of elderberries. There is no need to strip the berries off the stems, and will in fact make you crazy because they are so small and crush so easily. Find a good sized stock pot and simply place the washed heads of fruits with a very small amount of water. Turn on to a simmer, and periodically mash the berries with a potato masher. After about half an hour of simmering, turn the mashed berries and seed heads out into a cheesecloth bag and let drain over a bowl. When cool, twist the bag squeeze as much juice out of them as you can. Then, either freeze the juice to use later or make your syrup immediately.
Measure into a sauce pan 3 cups elderberry juice and 1 cup honey. Mix and simmer gently until thick. Refrigerate and use a tablespoon in a glass of water daily for health. You can also pour into pint canning jars, leave 1/4" head room, seal with fresh canning lids, and then process in a boiling water bath for 20 minutes. Store in a dark cupboard.
©Kate Jerome 2019