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    You Are Here Home » Foraging Recipes

    Published: Sep 3, 2019 Updated: Aug 7, 2020 by Hilda Sterner | This post may contain affiliate links 44 Comments

    Chokecherry Syrup (using fresh chokecherries)

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    chokecherry syrup pin 2

    My Montana adventures continue with this tasty Chokecherry Syrup. 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 too!

    pancakes topped with chokecherry syrup and a dab of butter

    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.

    a couple picking chokecherries
    tree on a river
    fruit tree
    fruit tree loaded with fruit

    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 and add a little extra pectin or even cornstarch.

    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.

    Also, less pectin (or no pectin) is needed based on the fruit being used. Some fruits have a lot of pectin, while other fruit has hardly any. In this recipe, we will be using two tablespoons of pectin.

    How to Make this recipe

    Step 1 | Prepare Chokecherries

    Thoroughly wash chokecherries before using them. Add four cups of chokecherries to a saucepan and cover with four cups of water.

    chokecherries covered in water in a pot

    Step 2 | Boil/Mash Chokecherries

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

    mashing chokecherries

    Step 3 | Strain More Juice

    Dump the pits and pulp into a bowl and cover it with more water. Stir the mixture and strain again to extract more juice so you end up with a total of 4 cups of juice.

    chokecherries being smashed with a potato masher
    chokecherry pulp being strained through a strainer

    Step 4 | Add Sugar

    Pour the chokecherry juice into a saucepan and add four cups of sugar. Add 3 tablespoons of either orange and or lemon juice or a combination of the two.

    pouring chokecherry juice into a pot
    chokecherry juice and sugar in a saucepan

    Step 5 | Add Pectin

    Sprinkle with 2 tablespoons of pectin and whisk to combine. Bring to a rolling boil then simmer over medium heat, for approximately 30 minutes. After 30 minutes, take a small amount of the syrup and place it in the refrigerator until completely cool to see if the syrup has the desired consistency.

    chokecherry syrup being whisked in a pot
    chokecherry syrup being boiled
    syrup in a small white bowl

    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 into sterilized jars and process in hot water for 10 minutes.

    chokecherry jars in jars

    Recipe FAQs

    What Are Chokecherries?

    Chokecherries look like mini cherries but grow in a clump, similar to grapes. According to Wikipedia, chokecherries are also known as Bitter-Berry, Virginia Bird Cherry, and Western Chokecherry.

    They grow in most of the United States, Canada, and Northern Mexico. In Montana, chokecherries grow in abundance and are currently (September) ripe for the picking.

    chokecherries being held over a bowl

    Can You Eat Chokecherries?

    Well, of course, you can eat chokecherries. You're reading a chokecherry recipe, aren't you? Although you wouldn't want to pick one off the tree and plop it in your mouth. Yes, I speak from experience.

    Chokecherries have pits that look like regular cherry pits only proportionally smaller. However, that's where the similarities end.

    Chokecherries don't share the same wonderful taste that regular cherries have. Instead, they have a bitter and astringent taste and will make you pucker or "choke" when you taste them.

    What Can You Make with Chokecherries?

    Don't let the unpleasant taste of chokecherries fool you. They taste great when used in various recipes.

    Some of the things you can make with chokecherries include syrup, jam, jelly, wine, and fruit leather. There are some that even dry and pound the
    chokecherries into flour.

    Pro Tips

    • Add ½ teaspoon of almond extract, which will enhance the cherry flavor.
    • Instead of almond extract, 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.
    • Mix in ¼ teaspoon cinnamon while cooking.
    chokecherry syrup over ice-cream in a ice cream bowl
    Chokecherry Syrup over ice cream

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    📖 Recipe

    pancakes topped with chokecherry syrup and a dab of butter

    Chokecherry Syrup

    Delicious Chokecherry Syrup to use on pancakes, waffles, and ice cream.
    4.80 from 29 votes
    Print Pin Rate
    Course: Condiments
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 5 (8 oz) jars
    Calories: 97kcal
    Author: Hilda Sterner

    Ingredients

    • 4 cups chokecherries
    • 4 cups water
    • 4 cups sugar
    • 1½ tablespoon orange juice
    • 1½ tablespoon lemon juice
    • 2 tablespoon powdered pectin

    Instructions

    • Thoroughly wash chokecherries before using them. Add four cups of chokecherries to a saucepan and cover with four cups of water.
    • Bring the mixture to a boil then cover and simmer for 30 minutes, mash the chokecherries halfway through with a potato masher. Pour the mashed chokecherries through a strainer to extract as much juice as possible.
    • Add the pits and pulp into a bowl and cover with more water. Stir the mixture and strain again to extract more juice so you end up with a total of 4 cups of juice.
    • Pour the chokecherry juice into a saucepan and add four cups of sugar. Add 3 tablespoons of either orange and or lemon juice, or a combination of the two.
    • Sprinkle with 2 tablespoons of pectin and whisk to combine. Bring to a rolling boil then simmer over medium heat, for approximately 30 minutes. After 30 minutes, take a small amount of the syrup and place it in the refrigerator until completely cool to see if the syrup has the desired consistency. If not, see recipe notes below.
    • Pour into sterilized jars and process in hot water for 10 minutes.

    Notes

    • 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.
    • Add ½ teaspoon of almond extract, which will enhance the cherry flavor.
    • Instead of almond extract, 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.
    • Mix in ¼ teaspoon cinnamon while cooking.

    Nutrition

    Serving: 2Tablespoons | Calories: 97kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 3g | Sugar: 22g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Marg says

      September 09, 2022 at 8:45 pm

      5 stars
      Love your simple instructions and the result is just what I was looking for.

      Reply
      • Hilda Sterner says

        September 09, 2022 at 10:17 pm

        Thank you, Marg! I really appreciate it. 🙂

        Reply
    2. Greg Bouchard says

      September 05, 2022 at 9:52 pm

      5 stars
      Nice flavour with the Vanilla !

      Reply
      • Hilda Sterner says

        September 05, 2022 at 9:53 pm

        Thank you, Greg! I appreciate the comment and review!

        Reply
    3. Bobby Gardner says

      August 04, 2022 at 8:01 am

      Is there a way to make the syrup less bitter. I tried a small batch with a very little baking soda added, and I liked the syrup better without.

      Reply
      • Hilda Sterner says

        August 04, 2022 at 8:13 am

        Chokecherries have a bitter aftertaste. Even the wine I make with chokecherries has a bitter aftertaste. Personally, I haven't noticed it in the syrup but each batch will be different based on the chokecherries used and when they were picked. Picking the cherries later in the season can be helpful!

        Reply
    4. Lynn says

      November 06, 2021 at 2:14 pm

      5 stars
      I have enjoyed the cloak cherry syrup since childhood and this is my first time making it. The recipe was lost from me and I was glad to find it here. Thank you!

      Reply
      • Hilda Sterner says

        November 06, 2021 at 5:39 pm

        Hi Lynn,
        So glad you found my recipe and glad you enjoyed it!

        Reply
    5. Casey says

      September 27, 2021 at 10:19 am

      5 stars
      LOVE THIS SO MUCH! I added almond extract and a little cinnamon. It was amazing! The almond brought out the cherry flavor. I am getting ready to make another batch, trying it with vanilla instead of almond extract. I'm sure it will be just as yummy!

      Reply
      • Casey says

        September 27, 2021 at 10:22 am

        OH, I also did not add the orange juice, but only because I didn't have any on hand.

        Reply
      • Hilda Sterner says

        September 28, 2021 at 2:35 pm

        Thanks, Casey, I love that you're trying it with various ingredients. Good job!

        Reply
    6. Faith Foust says

      September 09, 2021 at 3:45 pm

      Thanks for telling me where to find our local chokecherries! I made the sauce without any pectin as I like it runny to put over ice cream and pancakes. Just cooked it till it was starting to thicken. I canned 8 half pints (used 6 cups of everything instead of 4) and had a little left over to put in the fridge. It is scrumptious!

      Reply
    7. Casey says

      August 31, 2021 at 3:34 pm

      5 stars
      I loved this recipe! Thank you so much! A new must have!

      Reply
      • Hilda Sterner says

        August 31, 2021 at 3:46 pm

        Thank you, Casey!

        Reply
    8. Bridgit N says

      August 29, 2021 at 2:59 pm

      5 stars
      It tastes delicious! I didn’t add any pectin and my syrup ended up too thick nonetheless. I added more water, brought to a boil while whisking and was just right. I’m going to try it w/less sugar next time I make it.

      Reply
      • Hilda Sterner says

        August 29, 2021 at 4:29 pm

        Thanks, Bridgit, I have a feeling that the pectin level in the chokecherries varies because some people have mentioned that their syrup was too watery and the last time I made it became too thick. Glad you enjoyed it nonetheless!

        Reply
    9. Kenny Stamm says

      August 25, 2021 at 4:57 pm

      5 stars
      Just started with 4 cups steamed chokecherry juice. Modified, 2 TBL lemon juice, no orange juice. Did a double batch and used 1 box pectin which is about 4 TBL

      Turned out really good. Will use this every year. Other recipes have too much lemon juice for my taste.

      Reply
      • Hilda Sterner says

        August 26, 2021 at 7:15 am

        Hi Kenny, I love it when people share what they did and how they adjusted the recipe so others can benefit as well. Thank you for including that info and also for the 5 star rating. I really appreciate it!

        Reply
    10. Mardi Benson says

      August 10, 2021 at 1:11 pm

      If you don't do the canning step, how long will the syrup keep?
      Mardi

      Reply
      • Hilda Sterner says

        August 10, 2021 at 4:09 pm

        Hi Mardi,
        I've had it last in the fridge 3 months, but I'm sure it would be good even longer.

        Reply
    11. Kimmi says

      August 05, 2021 at 12:47 pm

      4 stars
      While I love the flavor additions in the notes of this recipe, there is one thing that confuses me overall. I followed the recipe and added the pectin in when it mentioned, but it didn’t do much thickening at all. I’ve read other places that when using powdered pectin you need to add it before the sugar, or it will not thicken up. If this is true, why not move the step with the pectin before adding the sugar? Thanks!!

      Reply
      • Hilda Sterner says

        August 05, 2021 at 1:53 pm

        Hi Kimmi, I have pectin as optional because chokecherries are generally considered high in pectin. Depending on the batch that you end up with they may not even need any pectin to thicken. I prefer to not add the pectin unless absolutely necessary. That's why it's the last step. When I have added it, I haven't had an issue with it not thickening. You may be looking for a thicker consistency than I was. You can also try adding a slurry made with water/cornstarch. That should thicken it right up, although the cornstarch might give the sauce a slightly cloudy appearance. I hope that helps!

        Reply
    12. James Young says

      September 20, 2020 at 8:27 am

      My found my chokecherry syrup jelled too much when I opened the jar after a month. How do I thin it out?

      Reply
      • Hilda Sterner says

        September 20, 2020 at 9:06 am

        Hi James,
        If you would like to thin it out, just reheat it and add additional water, a little at a time, to get the consistency you want. You can place some in the fridge to cool it off so that you can see what the consistency will be like once set. Then you can determine if you want it thinner or if it's good to go. If you thin it out too much, you can whisk a teaspoon of cornstarch in a few tablespoons of water and mix it back in and bring back to a boil. I hope that answered your question.

        Reply
        • Cynthia Donahey says

          September 21, 2020 at 8:59 am

          or you can add vodka to the jar

          Reply
    13. Jeremy Hull says

      September 06, 2020 at 12:42 pm

      I live in Winnipeg, Manitoba and pick chokecherries every year for wine making. My wine making recipe has me crush the cleaned chokecherries, mix them with sugar and leave the mixture over night, covered, to extract the juice. I haven't made chokecherry syrup, although I enjoy the commercial chokecherry syrup locally available, but I'm planning to give it a try this year with my grandson who also enjoys it. I'm wondering if the wine method above would also work when making syrup? I guess it's more work.
      By the way, I understand that there are at least two types of chokecherries, one type that turns a deep color, almost black (which we have here), and another where the chokecherries stay red. I find reactions to the taste of the chokecherries is highly individual. I have come to enjoy it, and surprisingly my granddaughter, who has a sweet tooth, enjoys eating them, but the first reaction of most people is to make a sour face and spit them out.

      Reply
      • Hilda Sterner says

        September 06, 2020 at 1:53 pm

        Hi Jeremy,
        I've never made chokecherry wine, but that's right up my alley! You can totally follow the method you mentioned for making the jam, but like you said, I think it's just an added step. I've tried dark and red chokecherries and can't get past the taste. I do love the syrup, however, and plan on mastering chokecherry jam this year.

        Reply
    14. Cynthia Donahey says

      September 01, 2020 at 7:57 am

      My raw chokecherry vinegar is now slightly pink. I am going to put cooked chokecherries in lemon juice and try and make a food coloring. I have bottled lime juice on hand.

      We have a bunch of chokecherry bushes at this Fallen Fruit Art Project across the street from me.. Extension volunteers maintain it. Artists can not. Weinland Park got all the chokecherries and someone else got the blueberry plants. Somebody, the Extension volunteers? just put a sign up not to eat this fruit, because the plants are not blueberries. There is a little free library there, very nice, and people have just started putting food on one of the picnic tables. I think there is a new supervisor, someone in the leadership programs.

      Reply
    15. Esmerelda says

      August 31, 2020 at 9:41 am

      I have my chokecherry juice but only have low-sugar/no sugar pectin. Will that substitution work?

      Reply
      • Hilda Sterner says

        August 31, 2020 at 7:06 pm

        Hi Esmerelda, I've never used low sugar/no sugar pectin before, so it's hard for me to say whether it will work or not. You can use a little cornstarch instead. The amount of cornstarch would depend on how thick or thin you want the syrup. I would start with 1/2 of a tablespoon and add more if needed. Good luck!

        Reply
    16. Cynthia Donahey says

      August 29, 2020 at 5:50 am

      I just made chokecherry salve. I wrapped berries firmly in cheesecloth, placed in a small crockpot set at low with petroleum jelly and lard. You can use shea butter or oil. It simmered for about six or seven hours. Choke cherry essence was at the bottom and I stirred it in.Took out the cheesecloth full of chokechrries and put in vinegar. It made an intensely colored vinegar, which is cosmetic more than edible. Raw chokeherries do not add color to vinegar.

      Chokecherry juice can be added to cider or sweet juices.

      Reply
      • Hilda Sterner says

        August 29, 2020 at 6:52 am

        That's very cool, thanks for sharing! Now that I'm back in Montana, I'm hoping to go pick some this upcoming week!

        Reply
    17. Suzanne says

      August 20, 2020 at 7:10 pm

      Turned out pretty watery. More like juice.

      Reply
      • Hilda Sterner says

        August 20, 2020 at 9:57 pm

        Sorry to hear that, Suzanne. Luckily, that's easy to fix. To make the syrup thicker, either cook it down longer or dilute some cornstarch into a few tablespoons of cold water and mix into the syrup and bring back to a boil.

        Reply
    18. Nichole says

      August 15, 2020 at 5:13 pm

      5 stars
      Loved this recipe! My grandma used to make chokecherry syrup every summer when I was a little and it was always my favorite. I happened to fall into some chokecherries this year and followed this recipe. I did have to add quite a bit of pectin for desired thickness, but other than that it tastes just like I remember! Even my cousins are raving about it!

      Reply
      • Hilda Sterner says

        August 16, 2020 at 3:06 pm

        Thanks, Nichole,

        I kind of went in blindly when I made this recipe, especially since I'd never had chokecherry syrup before. I'm happy to know that I was on the right track. Thank you so much for your comment and review!

        Reply
    19. D Paul says

      August 05, 2020 at 7:43 pm

      I haven't had a chance to try your recipe yet, but I wanted to say that I love to pull fresh chokecherries right off the bush and eat them. If they are ripe, they are quite yummy!

      Reply
      • Hilda Sterner says

        August 05, 2020 at 10:12 pm

        Wow, maybe I need to give them another try. Where do you live if you don't mind me asking and what month are they ripe? Since I'm new to chokecherries, maybe I'm picking them too soon.

        Reply
        • Tanya says

          August 31, 2020 at 9:46 pm

          I’m new to choke cherries too but they are all over where my husband grew up. He said the darker the berry the better. We found a new tree this year and the super deep burgundy/purple berries were good, not as bitter as in previous years. Can’t wait to try this recipe out.

          Reply
          • Hilda Sterner says

            September 01, 2020 at 7:02 am

            Hi Tanya,
            I have been looking for them all over here in Montana, where I live. I haven't had any luck this year. The trees where I picked were wiped clean! I'm still on the hunt. Hope you like this recipe. 🙂

            Reply
    20. Ilene Flax says

      August 02, 2020 at 6:17 pm

      WAY TOO SWEET!!!

      Reply
      • HildaSterner says

        August 02, 2020 at 6:34 pm

        Ilene, Sorry you didn't like the syrup. Did you try making it with less sugar?

        Reply
    21. Kelly Methey says

      September 05, 2019 at 4:21 pm

      5 stars
      I should have taken pictures to be used at a later date!
      I find myself looking at every bush and berry as I drive or walk along thanks to you!

      Reply
      • HildaSterner says

        September 05, 2019 at 4:24 pm

        Haha, that makes me happy to know that I've rubbed off on you! And yes, I wish you would've snapped a few pics!

        Reply

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