Homemade Elderberry Gummies – Traditional Method

Elderberries need to be thoroughly cooked before consuming.

Add the dried elderberries and 1½ cups water to a small saucepan.

Bring to a boil, then reduce the heat and simmer gently for 20–30 minutes, stirring occasionally.

Remove from the heat. The berries should be softened, and the liquid should have a rich, deep-purple color.

Keep the cooked berries and their liquid for the next step.

Important: Use properly identified, ripe elderberries. Raw or unripe elderberries, as well as leaves and stems, can contain compounds that cause illness.

Add the rosehips, astragalus root, and sliced ginger to the saucepan with the cooked elderberries and their liquid.

Add another 2 cups of water.

Bring the mixture back to a gentle simmer.

Cover partially and simmer on low heat for approximately 30–45 minutes, stirring occasionally.

Remove from the heat and allow the mixture to steep for another 10–15 minutes.

Strain through a fine-mesh sieve into a heat-safe measuring cup or bowl. Press the herbs and berries gently to release their liquid.

Discard the spent plant material.

Measure the strained infusion. Aim for approximately 2 cups. If you have less, add a little water to reach that amount. If you have more, gently simmer it down before proceeding.

Allow the strained infusion to cool until warm.

Stir in the lemon juice and honey.

Taste and adjust the sweetness if desired.

Adding the lemon juice after the infusion has cooled somewhat helps avoid unnecessary exposure to high heat.

Pour approximately ½ cup of the cool liquid mixture into a small bowl.

Sprinkle the gelatin evenly over the surface and let it bloom for 5–10 minutes.

Gently warm the remaining mixture in a saucepan over low heat. Remove from heat.

Add the bloomed gelatin and whisk until completely dissolved and smooth.

Do not boil the gelatin mixture.

Six tablespoons of gelatin is a starting point for this batch. The final firmness will depend on the total liquid volume and the gelatin brand.

Using gummy molds:

Pour the mixture into clean silicone gummy molds.

Refrigerate for 2–4 hours, or until completely firm.

Gently pop the gummies out of the molds.

Lightly grease a glass baking dish with a very thin layer of coconut oil or another neutral oil, or line it with parchment paper.

Pour in the remaining mixture, spreading it to a depth of approximately ¼–⅜ inch.

Refrigerate for 2–4 hours, or until completely firm.

Loosen the edges gently, lift the gummy slab onto a cutting board, and slice into strips and then small squares.

Store the finished gummies in a clean, sealed container in the refrigerator. These homemade gummies have no validated shelf life or preservation process, so make small batches, handle them hygienically, and discard them if you notice mold, unusual odors, or other signs of spoilage. Do not assume they are safe to ship or store at room temperature.