Chokecherry Syrup

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Chokecherry syrup is an easy and delicious way to preserve the tart, wild flavors of chokecherries. It’s perfect for sweetening pancakes, making cocktails, or just enjoying as a syrup on a cozy morning. No need to pit the cherries—just extract the juice and add sugar for a delightful homemade syrup.

Servings: servings (about 4 to 5 half pint jars)

Author: Ashley Adamant

Ingredients

4 cups chokecherry juice from about 3 to 4 lbs chokecherries
4 cups sugar
1 tablespoon lemon juice optional, for extra brightness

Instructions

Start by extracting the juice. There are a couple of ways to do this:
Stovetop: Place chokecherries in a saucepan with a bit of water, then simmer for 5-10 minutes to release the juices. Pour the mixture through a fine mesh strainer or cheesecloth to collect the juice.
Steam Juicer: If you have a steam juicer, use it to extract the juice. This method yields the most juice and is less messy.
Once extracted, measure how much juice you have, and for each cup of juice, you’ll add about 1 cup of sugar for every cup of juice. (You can use a bit less if you'd like, down to around 1/2 cup of sugar per cup of juice.)
Pour the measured juice into a saucepan, then stir in the sugar (use less sugar for a tart syrup or more for a sweeter one).
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Once dissolved, let it boil for another 1-2 minutes.
As the syrup cools, it will naturally thicken due to the pectin in chokecherries. If you prefer a thicker consistency, you can continue simmering it for a few more minutes until it reaches your desired thickness. Be mindful, though—chokecherry syrup can turn into jelly quickly.
If canning, pour the hot syrup into sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars with a clean cloth and seal with two-part canning lids.
Process jars in a water bath canner for 10 minutes for quarter and half pint jars, or 15 minutes for pints. (Adding 5 minutes if you're above 6,000 feet in elevation.)
Allow the jars to cool on a towel at room temperature for 24 hours. Check the seals to ensure they're tight. Unsealed jars should be refrigerated and used immediately.
Once sealed, store your jars of chokecherry syrup in a cool, dark pantry. Sealed jars can be kept for 12-18 months.

Notes

Sugar Levels: Adjust the amount of sugar based on the sweetness of your chokecherries. If you prefer a more tart syrup, use less sugar.

Lemon Juice: Adding lemon juice is optional but can add a nice brightness to the syrup.

Nutrition