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.
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🧐 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.
🔪 Helpful Tools
🍒 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.
| Altitude | Additional Processing Time |
| 1,001 — 3,000 3,001 — 6,000 6,001 — 8,000 8,001 — 10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
🤷🏻♀️ Recipe FAQs
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.
Yes, you can eat chokecherries, 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.
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 roll ups. 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. 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.
🍓Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Chokecherry Syrup Recipe
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
How to Process Jars
- 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.
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. 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.
Bobbie Squires says
simple fast delicious
Hilda Sterner says
Thank you, Bobbie!
Pamela says
I haven’t made the recipe yet because I have a question. Orange juice is a big no no for me even in tiny quantities. Can I double the lemon juice or leave the OJ out altogether?
Hilda Sterner says
Hi Pamela,
Yes, you most certainly can!
Dorothy Hudson says
Hi there! Made your jelly recipe and can’t wait to try the syrup. The jelly came out sooo good. My first chokecherry experience after picking a large colander full a few days ago. I love the idea of adding vanilla! I do that in my rhubarb pie and it tastes amazing.
Hilda Sterner says
Hi Dorothy,
So glad to hear you liked the jelly and I'm sure you'll love the syrup too! Thank you for the comment and have a great day!
Colleen Belisle says
I live just outside the city of Winnipeg in a small town in Manitoba Cnd. We have lived in our house for 18 years with a yard full of chokecherries and never knew what to do with them. I’m very grateful for this recipe as I tried it with the vanilla and it’s amazing. I had no almond extract but can’t wait to try it with that, though I’m tempted to try it with some amaretto substitute.
Hilda Sterner says
Hi Colleen, I'm so happy to hear that! Don't forget to check out my other chokecherry recipes. I will also be sharing a chokecherry fruit leather recipe soon so stay tuned!
Denise says
I am also from a little town in SE Manitoba. As we speak I am trying to make chokecherry pancake syrup. I made some years and years ago and it was delicious but cannot find my recipe. Anyways, worst case if it not good, I’ll throw it
out!
Hilda Sterner says
You'll have to let us know how it turns out!
pete snortum says
picked a bounty of chokecherry in the Paul Bunyan forest in Northern Minnesota, had to compete with the black bears who would knock down large patches of the bushes to get to them, out of courtesy I let them go first, LOL, this recipie was to die for!
Hilda Sterner says
Haha, you're funny Pete. Thanks for the laugh, enjoy the syrup! I just picked a bunch too, currently trying to make fruit leather with them. Had a few fails but still trying!
Travis says
Just made 2quarts this morning from our tree! It came out just as I remembered it from my ankle biting days. How long will the syrup last using this recipe?
Hilda Sterner says
If you can it (waterbath) it can be stored for a year or more. In the fridge, it can last a month or more. Thank you for the review!
Penny says
Can you put it through a food processor???
Hilda Sterner says
Hi Penny,
At what point? Chokecherries have large seeds so you definitely wouldn't put the mixture through a food processor before. Afterwards you strain it so there's really no need to process it.
Patty says
I made this recipe using 2 cups of sugar rather then 4, its really good. I used about 2 tsp of corn starch to thicken it a bit. A very easy, delicious syrup!
Hilda Sterner says
That's great, Patty! Thanks for letting us know about the changes you made!
Marg says
Love your simple instructions and the result is just what I was looking for.
Hilda Sterner says
Thank you, Marg! I really appreciate it. 🙂
Greg Bouchard says
Nice flavour with the Vanilla !
Hilda Sterner says
Thank you, Greg! I appreciate the comment and review!
Bobby Gardner says
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.
Hilda Sterner says
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!
Lynn says
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!
Hilda Sterner says
Hi Lynn,
So glad you found my recipe and glad you enjoyed it!
Casey says
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!
Casey says
OH, I also did not add the orange juice, but only because I didn't have any on hand.
Hilda Sterner says
Thanks, Casey, I love that you're trying it with various ingredients. Good job!
Faith Foust says
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!
Casey says
I loved this recipe! Thank you so much! A new must have!
Hilda Sterner says
Thank you, Casey!
Bridgit N says
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.
Hilda Sterner says
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!
Kenny Stamm says
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.
Hilda Sterner says
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!
Mardi Benson says
If you don't do the canning step, how long will the syrup keep?
Mardi
Hilda Sterner says
Hi Mardi,
I've had it last in the fridge 3 months, but I'm sure it would be good even longer.
Kimmi says
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!!
Hilda Sterner says
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!
James Young says
My found my chokecherry syrup jelled too much when I opened the jar after a month. How do I thin it out?
Hilda Sterner says
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.
Cynthia Donahey says
or you can add vodka to the jar
Jeremy Hull says
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.
Hilda Sterner says
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.
Cynthia Donahey says
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.
Esmerelda says
I have my chokecherry juice but only have low-sugar/no sugar pectin. Will that substitution work?
Hilda Sterner says
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!
Cynthia Donahey says
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.
Hilda Sterner says
That's very cool, thanks for sharing! Now that I'm back in Montana, I'm hoping to go pick some this upcoming week!
Suzanne says
Turned out pretty watery. More like juice.
Hilda Sterner says
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.
Nichole says
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!
Hilda Sterner says
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!
D Paul says
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!
Hilda Sterner says
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.
Tanya says
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.
Hilda Sterner says
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. 🙂
Ilene Flax says
WAY TOO SWEET!!!
HildaSterner says
Ilene, Sorry you didn't like the syrup. Did you try making it with less sugar?
Kelly Methey says
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!
HildaSterner says
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!