Wild Elderberries

Elderberries are the dark purple/black fruit of the same trees (Sambucas) that produce elderflowers.  They are typically used to make jams, pie fillings, wine, cordials, syrups or vinegars & are naturally rich in anthocyanins and antioxidants.

Elderberries should not be eaten raw, as they contain lectins that can make you sick unless they are inactivated by heat.

Elderberries should be cooked before consumption. Use them in jams, jellies, chutneys and other preserves, pie fillings, nonalcoholic cordials, wine, vinegar, etc.

Try pairing them with flavors like fruit (in general, but particularly apples or crab apples) or sumac.

When using elderberries in preserves, they typically need additional pectin (either through complimentary fruits in the jam or pectin added directly) to set.