Elderberry has been acknowledged as great medicine for a long, long time. The recent popularity in use of elderberry syrup is skyrocketing.

Personally, I try to avoid sugar wherever possible. Sugar is thought to be inflammatory, which seems to negate the purpose of any natural medicine.

Here is a link to complete canning instructions and recipe. I always add 1 TBSP of citric acid or commercial lemon juice per 1 quart of juice.
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A word on vitamin C. Elderberry does contain a good amount of VitC. However, since vitamin C is heat and light sensitive, and elderberry has to be heat treated to make it consumable, the amount of vitamin C is not the same in cooked berries as it was in raw (non-consumable) berries.

Vitamin C is great for health, so it's best to add fresh lemon or lime juice to the canned juice before consuming, if increased vitamin C intake is your goal.

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