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pancakes topped with chokecherry syrup and a dab of butter
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4.92 from 80 votes

Chokecherry Syrup Recipe

Delicious Chokecherry Syrup to use on pancakes, waffles, and ice cream.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Condiments
Cuisine: American
Servings: 5 (8 oz) jars
Calories: 97kcal

Ingredients

  • 4 cups chokecherries
  • 4 cups water
  • 4 cups sugar
  • tablespoon orange juice
  • 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.

Nutrition

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