Delicious Chokecherry Syrup to use on pancakes, waffles, and ice cream.
Servings: 5 (8 oz) jars
- 4 cups chokecherries
- 4 cups water
- 4 cups sugar
- 1½ tablespoon orange juice
- 1½ tablespoon lemon juice
- 2 tablespoon powdered pectin
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.
- 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.
Serving: 2Tablespoons | Calories: 97kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 3g | Sugar: 22g