I see you add the honey and then boil it. I was always taught that honey should not be boiled a it the heat will kill the good properties of honey.??? What is the reason of boiling it? Couldn’t you just add the honey to the warm liquid at the end and dissolve it into the syrup? Just want to understand
Good question. For my purposes, the honey is simply for sweetening the syrup and I boil it to achieve a slightly thickened texture. This is why most recipes call for a lot more honey and more boiling after that addition - to make a more syrup-y syrup. From what I understand, some health benefits of honey are enhanced by heating and others are destroyed. But again, the purpose here is simply sweetening the mixture.
SW Green Desert if you want the nutrients and healing properties of Raw Honey, add after the mixture cools to 110• Otherwise it doesn’t matter when you add it
Other videos I watched the honey was added when it was just warm and not hot, and then bottled. The honey will help with all of the anti microbial properties as well.
Local raw honey is best. I make mine 1:1 honey to elderberry. I do it that way not because I want it sweeter but the healing properties in the honey. Also it helps coat the throat. This is just how I do it not that everyone needs to do it that way. When I have diabetic customers needing it I sweeten with Monk fruit. Works great!
I don't really know. It could vary pretty widely. Perhaps you could look for a recipe that used fresh berries because you really want to have accurate dosing.
@@welderprincess133 I scored some fresh by the RR tracks yesterday so I am going to give it a go, reduce the water by about a cup or so. Have you any info on whether reducing the juice down to a syrup takes away any more of the properties than just simmering for the 40 minutes? I can't think of why it would but I don't find info on it either. The store-bought syrup is much thicker than the homemade seems to be.
Yes, that's true, but as I stated in the video, my use of honey was for sweetness only. If you want the health benefits of honey, definitely just take it raw.
Looking for the right recipe is not an easy thing, I find that this one she used high heat and the syrup was to hot to add the honey, heat will kill the good properties in the honey...I am also having an issue using metal pots which are antibacterial it's just the property of metals, maybe glass or ceramic, however she did a good job and explaining the process...
Thanks for your comment. Regarding heating the honey, the real purpose here is to get the health benefit from the elderberry. If I wanted the health benefits of honey, I would just take honey. What you are saying is not wrong, but keeping things in perspective is important. What I try to teach people is to do the best they can. Oftentimes, people get bogged down in trying to be perfect and in the end don't make a move and stay stuck. I think it's important to do as much as you can for your health and leave perfection aside.
@@ElizabethOurPaleoFamily the thing is if you don't care about the benefits of the honey why use it in the first place honey is expensive just use sugar to sweeten your syrup, together those two items will create an excellent tool against the flu and colds, I think you are doing a good job at informing people on other options, and a more organic approach to wellness, I did come away with good tips on the process thanks...
@@margaretfreeman1398 Hey Margaret, I didn't say I don't care about health benefits of honey, just that the beneficial properties of honey are not the driver for this recipe. I don't use regular sugar because it is inflammatory, even in small amounts. Honey, in it's natural form, is not inflammatory, but does contribute the sweetness we needed for the syrup. That's why I chose honey over sugar. If you're aiming to improve your health, removing as many inflammatory foods from your diet as possible is an important place to start.
@@ElizabethOurPaleoFamily That's true about the inflammatory effect of some foods on the body, however there are remedies to control that, sea moss is very helpful in that, eating a clean diet is also helpful, it's almost impossible to avoid the inflammatory effects of foods however the human body is wonderfully made and can be managed for a long and healthy life...
Love your methods and attention to detail, thank you! I have never made it with honey and I have plenty as I am a beekeeper. To me the research proving viral affectation was delivered through standard measures using refined sugar, we find that method keeps our families well. The reasoning behind boiling it as when you water honey down above its threshold water content of 20%, and the natural yeasts are not destroyed through boiling, it will ferment. We've syrups that are 6 yrs old and still work as we made them, no cold, coughs nor flu in this house for decades. Raw, or lightly processed, honey has its own attributes so why not have a teaspoon, or so, a day to provide those benefits and also take medicinal syrups at the appropriate times to enhance health. I'm also a health practitioner studying eastern medicinal philosophy and practices and it is often noted in their remedies, and re-iterated in western herbal philosophies, that the physical energy of a medicine can either enhance, negate or add no benefit to the required affect i.e. white sugar is heating and drying, brown natural sugars are warming and moistening and honey is warming and moistening but much slower in its affectation. I'm not a fan of the new movements towards "lumping" all the goodies into the pot, some are just being wasted as they can energetically cancel each other out.
Just to expand on the use of sugars I stated above; if you have a viral chest infection it could be accompanied with secondary infections creating excessive phlegm/mucous so would the best way forward be to add moisture or drying properties to potions meant to improve health?
@@jaytee2443 I would think that if you had a chest cold the appropriate thing to do would be warming and drying. What would be a good thing to add to create an expectorant quality? Just FYI I have lupus and it takes me so long to get over stuff. I have bronchitis for over a month now and am just now starting to clear the phlegm from my chest. I am taking Mucinex, but if I can find something that is natural I would much rather use that!
@@ritagray8897 sorry for not answering sooner. Strip fruit from stems, wash well, pop in a pan adding just enough water to cover. Simmer for 30 minutes. Strain through jelly bag. Measure juice and per pint of juice I would use 450g of white sugar and 10 Cloves. Gently heat until sugar is dissolved then boil for 10 minutes. We bottle it warm (not hot).
@Elizabeth OurPaleoFamily I made elderberry syrup and it turned out so bitter tasting. Do you have any ideas why that might be? I used 2 cups berries (dried) and 4 cups water. Boiled it, then let simmer for 30 minutes and then steeped for an hour. I added a cup and half of honey to the still warm tea. It was super bitter.
Probably didn't use enough water. Looking over my recipe, it calls for 100g of berries to 2 quarts of water. You also used three times the amount of honey I used and mine was not bitter at all so I'd guess the bitterness was due to too high a concentration of berries.
@@ElizabethOurPaleoFamily didn't your recipe call for 3 cups of honey? I remade using your recipe (I used 3 cups of honey) and it turned out beautifully!! The first batch that was bitter tasted so much better after sitting in the fridge for a few days. I loved your recipe though so plan on sticking with itj!! Thank you so much for the response!!
I don’t boil mine after adding honey.
Jessica H yes don’t boil honey, lose all the properties after 120 degrees
@@tlebamoff Agreed I hear the oposite from most people making this
I see you add the honey and then boil it. I was always taught that honey should not be boiled a it the heat will kill the good properties of honey.??? What is the reason of boiling it? Couldn’t you just add the honey to the warm liquid at the end and dissolve it into the syrup? Just want to understand
Good question. For my purposes, the honey is simply for sweetening the syrup and I boil it to achieve a slightly thickened texture. This is why most recipes call for a lot more honey and more boiling after that addition - to make a more syrup-y syrup. From what I understand, some health benefits of honey are enhanced by heating and others are destroyed. But again, the purpose here is simply sweetening the mixture.
SW Green Desert if you want the nutrients and healing properties of Raw Honey, add after the mixture cools to 110•
Otherwise it doesn’t matter when you add it
Other videos I watched the honey was added when it was just warm and not hot, and then bottled. The honey will help with all of the anti microbial properties as well.
I wouldn’t boil mixture after adding honey. You would kill many of the beneficial properties of the honey.
what about elderberry powder ? I just bought it and I would like to also make a batch!
Local raw honey is best. I make mine 1:1 honey to elderberry. I do it that way not because I want it sweeter but the healing properties in the honey. Also it helps coat the throat. This is just how I do it not that everyone needs to do it that way. When I have diabetic customers needing it I sweeten with Monk fruit. Works great!
Thanks for providing this information. Do you add the honey in at the end so you're not heating it at all?
@@ElizabethOurPaleoFamily no I don't heat it. I don't want to destroy any healing properties of the honey. Unrefined, in processed, raw local
Not everybody has a scale. Can't you just say a cup or 2 cups or whatever.
never boil your raw honey it loses all its potency just use the cooled off mix and the heat of the syrup will melt the honey good enough
Thank you
You're welcome!
100g of dried berried would = how much fresh berries for your recipe?
I don't really know. It could vary pretty widely. Perhaps you could look for a recipe that used fresh berries because you really want to have accurate dosing.
Dried herbs and stuff is usually twice as potent as fresh, so I would double the amount of fresh
@@welderprincess133 Thank you!!
@@Angel283 you're welcome!! I'm not completely sure, but going based off other dried herbs this is a good rule of thumb!!
@@welderprincess133 I scored some fresh by the RR tracks yesterday so I am going to give it a go, reduce the water by about a cup or so. Have you any info on whether reducing the juice down to a syrup takes away any more of the properties than just simmering for the 40 minutes? I can't think of why it would but I don't find info on it either. The store-bought syrup is much thicker than the homemade seems to be.
Tuned out after boil w honey. What a waste
Elderberries are crazy high $$$ right now. The linked product was $47 when I clicked it.
Sadly, I'm not surprised. However, with all elderberry products more expensive right now, that price is still good by comparison.
you probably had the covid
But if you bring your syrup to a boil after adding in the honey, you have then killed off the medicinal benefits of the honey!
I have read that heating raw honey, will kill the good benefits of the raw honey.
Yes, that's true, but as I stated in the video, my use of honey was for sweetness only. If you want the health benefits of honey, definitely just take it raw.
Looking for the right recipe is not an easy thing, I find that this one she used high heat and the syrup was to hot to add the honey, heat will kill the good properties in the honey...I am also having an issue using metal pots which are antibacterial it's just the property of metals, maybe glass or ceramic, however she did a good job and explaining the process...
Thanks for your comment. Regarding heating the honey, the real purpose here is to get the health benefit from the elderberry. If I wanted the health benefits of honey, I would just take honey. What you are saying is not wrong, but keeping things in perspective is important. What I try to teach people is to do the best they can. Oftentimes, people get bogged down in trying to be perfect and in the end don't make a move and stay stuck. I think it's important to do as much as you can for your health and leave perfection aside.
@@ElizabethOurPaleoFamily the thing is if you don't care about the benefits of the honey why use it in the first place honey is expensive just use sugar to sweeten your syrup, together those two items will create an excellent tool against the flu and colds, I think you are doing a good job at informing people on other options, and a more organic approach to wellness, I did come away with good tips on the process thanks...
@@margaretfreeman1398 Hey Margaret, I didn't say I don't care about health benefits of honey, just that the beneficial properties of honey are not the driver for this recipe. I don't use regular sugar because it is inflammatory, even in small amounts. Honey, in it's natural form, is not inflammatory, but does contribute the sweetness we needed for the syrup. That's why I chose honey over sugar. If you're aiming to improve your health, removing as many inflammatory foods from your diet as possible is an important place to start.
@@ElizabethOurPaleoFamily That's true about the inflammatory effect of some foods on the body, however there are remedies to control that, sea moss is very helpful in that, eating a clean diet is also helpful, it's almost impossible to avoid the inflammatory effects of foods however the human body is wonderfully made and can be managed for a long and healthy life...
Use the wildcrafted elderberry. It is what dr. sebi recommended. Daleyherbs.com sells them.
Thanks for that tip!
I'm just watching this amid the Covid-19 quarantine and you said your virus attacked your throat and lungs like the Covid.
That was last fall, but yes, similar symptoms.
Love your methods and attention to detail, thank you! I have never made it with honey and I have plenty as I am a beekeeper. To me the research proving viral affectation was delivered through standard measures using refined sugar, we find that method keeps our families well. The reasoning behind boiling it as when you water honey down above its threshold water content of 20%, and the natural yeasts are not destroyed through boiling, it will ferment. We've syrups that are 6 yrs old and still work as we made them, no cold, coughs nor flu in this house for decades. Raw, or lightly processed, honey has its own attributes so why not have a teaspoon, or so, a day to provide those benefits and also take medicinal syrups at the appropriate times to enhance health. I'm also a health practitioner studying eastern medicinal philosophy and practices and it is often noted in their remedies, and re-iterated in western herbal philosophies, that the physical energy of a medicine can either enhance, negate or add no benefit to the required affect i.e. white sugar is heating and drying, brown natural sugars are warming and moistening and honey is warming and moistening but much slower in its affectation. I'm not a fan of the new movements towards "lumping" all the goodies into the pot, some are just being wasted as they can energetically cancel each other out.
Just to expand on the use of sugars I stated above; if you have a viral chest infection it could be accompanied with secondary infections creating excessive phlegm/mucous so would the best way forward be to add moisture or drying properties to potions meant to improve health?
Thank you for all this information, Jay. Very interesting!
Jay Tee So how much sugar do you use?
@@jaytee2443 I would think that if you had a chest cold the appropriate thing to do would be warming and drying. What would be a good thing to add to create an expectorant quality? Just FYI I have lupus and it takes me so long to get over stuff. I have bronchitis for over a month now and am just now starting to clear the phlegm from my chest. I am taking Mucinex, but if I can find something that is natural I would much rather use that!
@@ritagray8897 sorry for not answering sooner. Strip fruit from stems, wash well, pop in a pan adding just enough water to cover. Simmer for 30 minutes. Strain through jelly bag. Measure juice and per pint of juice I would use 450g of white sugar and 10 Cloves. Gently heat until sugar is dissolved then boil for 10 minutes. We bottle it warm (not hot).
@Elizabeth OurPaleoFamily I made elderberry syrup and it turned out so bitter tasting. Do you have any ideas why that might be? I used 2 cups berries (dried) and 4 cups water. Boiled it, then let simmer for 30 minutes and then steeped for an hour. I added a cup and half of honey to the still warm tea. It was super bitter.
Probably didn't use enough water. Looking over my recipe, it calls for 100g of berries to 2 quarts of water. You also used three times the amount of honey I used and mine was not bitter at all so I'd guess the bitterness was due to too high a concentration of berries.
@@ElizabethOurPaleoFamily didn't your recipe call for 3 cups of honey? I remade using your recipe (I used 3 cups of honey) and it turned out beautifully!! The first batch that was bitter tasted so much better after sitting in the fridge for a few days. I loved your recipe though so plan on sticking with itj!! Thank you so much for the response!!
What dosing do you use? It is not in the description. Thanks!
This writeup has dosing information: autoimmunefreecookingclub.com/2019/10/16/homemade-elderberry-syrup/