Chokecherry Syrup Recipe (2024)

My Montana adventures continue with this tasty Chokecherry Syrup recipe. This delicious and versatile syrup can be served over pancakes, waffles, and ice cream. Just don't get caught chugging it out of the bottle! 😉 Be sure to try my delicious chokecherry jelly & chokecherry fruit roll ups too!

I might or might not have been caught last night picking these tiny jewels on the side of the road. I was joined by my partners in crime, Anita, and Lori.

A lot of laughs were had as we plucked the chokecherries from the loaded branches of the chokecherry trees that line Anita's street.

This was a spur-of-the-moment decision, so we did not have our guns and bear spray. Luckily, they were not needed and fun was had by all.

🧐 Why This recipe works

Chokecherries do not taste pleasant on their own, but it's nothing that a little (or a lot) or sugar can't fix! If you find this recipe too sweet, you can always use less sugar (3 cups instead of 4) and add a little extra pectin to thicken it up.

Making chokecherry syrup is quite similar to making jam or jelly. However, more water is used so that the consistency is more syrup-like rather than jam.

Chokecherry syrup makes a great gift for family and friends, especially to those who've never tried chokecherries!

🔖 Recipe Ingredients

• Chokecherries: You can use either fresh or frozen chokecherries
• Sugar: Granulated sugar
• Pectin: Some fruits have a lot of pectin, while other fruit have hardly any. In this recipe, we will be using two tablespoons of pectin. You can use powdered or liquid pectin. Although cornstarch can be used to thicken the syrup, it's not recommended for canning.
• Lemon Juice: Either bottled or frozen lemon juice, or a combination of lemon and orange juice.
• Optional: Feel free to add ½ teaspoon vanilla extract or almond extract. Between the two, I prefer almond extract, since chokecherries naturally have an almond-like flavor.

• Medium-sized pot
• Masher
• Canner with canning tools
• Five 8-ounce mason jars

🍒 How to Make this recipe

Step 1 | Prepare Chokecherries

Thoroughly wash chokecherries before by adding them to a large bowl and covering them with cold water. Skim the surface of the water, to remove any pests, sticks, and leaves. Add cleaned chokecherries to a saucepan and cover with four cups of water.

Step 2 | Boil & Mash Chokecherries

Bring the mixture to a boil then cover and simmer for 30 minutes over low heat. Halfway through, mash the chokecherries with a potato masher to release their juice. Pour the mashed chokecherries through a strainer to extract as much juice as possible.

Step 3 | Strain Juice

If you don't have 4 cups of juice, add pits and pulp into a bowl and cover with a cup of water. Stir the mixture and strain again to extract more juice.

Step 4 | Add Sugar

Pour chokecherry juice into a saucepan and add four cups of sugar. Add orange juice and lemon juice. Simmer for 15 minutes, until sugar is dissolved.

Step 5 | Add Pectin

Sprinkle with 2 tablespoons of pectin and whisk to combine. Bring to a rolling boil for 2 minutes. Test a small amount of syrup by placing it in the refrigerator until completely cool to see if the syrup has the desired consistency.

Note: If you want the syrup thicker, you can reheat the syrup and whisk in an additional tablespoon of pectin. Bring to a rolling boil for one minute. If the syrup is thicker than you'd like, add water, ½ of a cup at a time, keeping in mind the syrup will thicken once refrigerated.

Step 6 | Pour into Jars and Process

Pour chokecherry syrup into sterilized jars. Wipe the rims with a clean washcloth or paper towel before adding the jar lids and collars. Hand tighten.

🫙Processing Instructions

To process the chokecherry syrup, add filled jars to a water bath canner, filled with hot water. Use jar lifting tongs to lower the jars into the hot water. Make sure the water is at least a few inches above the jars. Bring to a boil for 10 minutes.

Adjust Processing Time For Altitude

If you live 1000 feet or higher above sea level, you need to adjust the processing time for higher altitude! Follow the times listed below.

🤷🏻‍♀️ Recipe FAQs

👩🏼‍🍳 Pro Tips

• Add ½ teaspoon of almond extract, which will enhance the cherry flavor. If you prefer, you can add ½ teaspoon of vanilla extract.
• Mix in a small amount of the chokecherry pulp and skin for a chunkier texture.
• Leave out the pectin for a thinner syrup.
• If you love cinnamon flavor, add ¼ teaspoon of cinnamon when you add the sugar.

📖 Recipe