Clip the elderberries off the stems as close to the berries as possible. It is okay if the small stems remain. Rinse them several times and, working in batches of one to one and a half gallons of berries at a time, place them in a pot. Add enough water so the berries are just barely covered. 

Bring the pot to a boil, and reduce to low, cover, let it simmer for 30-40 minutes. You'll notice the juice is a very dark color and the berries will be broken down. Using a strainer set over a bowl, strain the juice from the berries. Mash down the berries in the strainer to get most of the juice. For every gallon to a gallon and a half of berries, you should get eight cups of juice. However, this can vary based on your harvest.

First, clean seven pint cars and place them in a warm oven, heated to 180 F. Gather seven rings and lids for the jars. Place the lids in a small saucepan with water and let it slowly simmer while you work on the syrup.

Using another clean stockpot, add eight cups of the elderberry juice. Hopefully, it is still a little warm from being extracted. If not, let it get a little warm on the stove. Slowly pour in one package of pectin, stirring so it dissolves. Bring to a boil then immediately add the sugar while you keep stirring. Bring it back to a boil and stir, while it boils, for one minute. Remove from the heat and let it cool off for a second. Remove any foam with a spoon and discard. 

Pour into warm, sterilized jars and seal with lids and rings. Process in a hot water bath for 10 minutes, remove and allow to cool. Check to make sure the lids are sealed by gently tapping on the middle of the lids. If they press down, they haven't sealed. In this case, just place the jar in the fridge and eat the elderberry syrup in a month. Enjoy!