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.