I picked a whole bunch of native elderberries (Sambucus mexicana) outside work today and decided I'd start the summer off with some canning.
I took the berries off their stems, rinsed them, boiled them with pectin, added the sugar then canned them. The pictures below show the rinsed and cooked berries. As of four hours after canning the jam has not set, so I'm calling it Elderberry syrup.
Elderberries are a sorrily forgotten fruit in America. The fruit has been eaten by animals, both human and non-human, for thousands of years. The fruit is ripe when it becomes covered in "dust", similar to that on a ripe blueberry. In Europe the fruit is made into wine, syrup, jam, fried nuggets, and marshmallows. The wood, though toxic, can be used to make flutes, slingshots, and spiles to tap the sap out of maple trees for making maple syrup. It should be noted that red elderberries should never be eaten as they are highly toxic.