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+ servings
pancakes topped with chokecherry syrup and a dab of butter
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4.8 from 20 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
Author: Hilda Sterner

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 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