Add all the elderberries, water, ginger, cloves, and cinnamon to a medium saucepan and turn the stove to a medium heat. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30–45 minutes, or until the liquid is reduced by nearly half.

Once half the liquid has evaporated, remove the pan from the heat. Use a spoon or potato masher to gently mash the elderberries to release all juices.

Pour the mixture through cheesecloth into a glass bowl or measuring cup. Elderberries have tiny seeds that can irritate your stomach and they can fit through my strainer so I use cheesecloth instead.

Let the liquid cool down slightly and then mix in raw honey or maple syrup until it’s dissolved. Avoid using honey if you’re planning to give the syrup or gummies to a baby under 1 year old.

Pour the syrup into a glass jar or bottle with a lid and store in the fridge for up to two months.

Add the elderberry syrup into a small saucepan and set it to a low heat. Try not to boil it - just warm enough to comfortably dissolve gelatin (around 90–100°F / 32–37°C).

Sprinkle the gelatin evenly over the syrup and let it "bloom" for 1–2 minutes. Then whisk constantly until the mixture is smooth and the gelatin is fully dissolved.

Pour the liquid into silicone gummy molds or a glass baking dish. I like to use gummy bear molds because they’re fun for the kids but I usually just use a shallow baking dish and knife to cut out the gummies! If you use a mold, it’s best to use a dropper to avoid spilling syrup everywhere!

Transfer molds to the fridge and let them set for 1–2 hours, or until firm.

Pop gummies out of molds and store in an airtight container in the refrigerator for up to 2 weeks.