It appears that this year we are transitioning to winter temperatures quite quickly.  Now is the perfect time to think about how to prepare for your winter health.  I’m including a couple of great recipes this month.  The one here is an elderberry gummy recipe courtesy of to boost your immune system. I’ll be sharing one later in the month to create an ointment that produces miracles! 😉  I hope these recipes bring health and/or relief to you.

Below you will find the original recipe from Learning Herbs. This recipe turned out great and is even approved by my one-year-old grandson! One note, I think next time I make this, I may scale back a little on the herbs. Although these herbs can have medicinal qualities, my family and I thought the cinnamon, in particular, was a little too strong. Overall, a wonderful recipe!

Elderberry Gummies
by Learning Herbs

50 grams dried elderberries (about a 1/2 cup)
30 grams dried rose hips (about 1/3 cup)
15 grams cinnamon chips (about a 1/4 cup)
7 grams licorice root (about 2 tablespoons)
.5 grams freshly ground black pepper (about 1 teaspoon)
3 cups apple juice
3 tablespoons gelatin (for Step 2)

Step 1: Make the Juice Place all the ingredients (except for gelatin) in a medium saucepan. Bring to a simmer and continue to simmer for 20 minutes. Remove from heat and let cool a bit. Strain through cheesecloth or a jelly bag. Squeeze well to extract the juice. If you want to make the gummies, go to Step 2. If you want to simply make elderberry syrup, you can now add honey or sugar to your taste preferences and keep it stored in the fridge. The amount of honey/sugar you add will be the determining factor in how long it lasts. The more you add, the longer it will last. General recommended dose: I recommend kids take 1 to 3 teaspoons a day. Adults can take 1 to 3 tablespoons per day. If I feel like I am getting sick, I will end up drinking a cup or more a day.

Step 2: Make the Gummies Measure out 2 cups of the above juice. Add more apple juice if necessary so you have the full 2 cups. Reserve 1/2 cup of the juice in a Pyrex measuring glass. Put it in the fridge until it is cold. Once it is cold, sprinkle the gelatin over the juice and let sit for 1 minute. Bring the rest of the juice to a simmer. Then pour the hot juice over the cooled juice and gelatin, stirring briskly with a whisk. Continue to whisk swiftly for about 2 minutes or until the gelatin is completely dissolved.