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choke cherry syrup on pancakes
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5 from 3 votes

Chokecherry Syrup

Delicious Chokecherry Syrup to use on pancakes, waffles, and ice cream.
Prep Time15 mins
Cook Time1 hr
Course: Condiments
Cuisine: American
Servings: 5 (8 oz) jars
Calories: 97kcal


  • 4 cups chokecherries
  • 4 cups water
  • 4 cups sugar
  • T. orange juice
  • T. lemon juice
  • 1 to 2 T. powdered pectin (if needed)


  • Add 4 cups of chokecherries to a saucepan.
  • Cover with 4 cups of water.
  • Bring to a boil, then cover, and simmer for 30 minutes.
  • Strain juice through strainer, then mash the chokecherries to extract as much juice as possible.
  • Dump the pits and pulp into a bowl and cover with more water. Use this liquid to extract more juice if needed so that you end up with a total of 4 cups juice.
  • Pour four cups of juice into saucepan and stir in four cups of sugar.
  • Add either a combination of orange and lemon juice (or one or the other).
  • Stir occasionally, over medium heat, for approximately 20 to 30 minutes.
  • Take a ¼ cup of the syrup and place in the refrigerator until completely cool. If the syrup has the desired consistency, continue on to canning.
  • If you prefer a thicker syrup, sprinkle one to two tablespoons of pectin, as you stir the syrup and boil for a few minutes.
  • Pour into sterilized jars and process in hot water for 10 minutes.


  • Add 1/2 teaspoon of almond extract, which will enhance the cherry flavor.
  • Instead of almond extract, add 1/2 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 1/4 teaspoon cinnamon while cooking.


Serving: 2Tablespoons | Calories: 97kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 3g | Sugar: 22g