Add elderberries and water to a saucepan. Combine the ginger and cinnamon sticks. Bring to a boil.
Simmer on low for at least 45 minutes.
Let the mixture cool and then add the clove essential oil and honey.
Stir together. Drape a piece of cheesecloth over a glass bowl.
Pour the elderberry syrup mixture into the cheesecloth and twist the ends. Find a place to hang it over the bowl and allow the syrup to drip out, for aprroximately 15-20 minutes.
Next, take the cheesecloth gathering and squeeze out any excess syrup into the bowl.
Discard the cheesecloth and then start filling your jars.
Notes
This recipe makes both a pint and jelly size mason jar along with a 3oz. bottleneck jar. Store in the refrigerator for up to two months.