So I have a bunch of elderberries that are deep purple-black in color. I have left them on the plant for the last two weeks hoping they would sweeten up. They still taste like grape skin/seed. Bitter as can be. How long does it take for these to ripen? Or are they supposed to taste that way?

Most elderberries have good flavonoids, but lack sugar. If raw, they also contain compounds, that your body can make into cyanide. It's best to harvest the heads, strip the berries, cook them down in about 1/4 inch of water, until they start popping and are easy to mash. Then squeeze the juice through a jelly bag and make syrup, jelly or pie filling.

Keith

Thanks Keith.

Too, like most berries, a good, hard frost or two will increase the "sweetness" of elderberries.

Jack

Sambucus canadensis, the elderberry in most of the Eastern US and Canada, falls off long before frost. Most are bare now. I have some on my variety, Rememberance that I discovered and named, but few compared to back at the end of June.

Keith

I picked my elderberries today and made some syrup from the juice. Came out great. I’ll be having pancakes in the morning.

Hard frost - ours were ripe two months ago. I believe average daily high was right around 100 degrees😎