Chokecherry Syrup
Wild chokecherry juice cooked with sugar into a dark pouring syrup.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 50 kcal
Equipment
- •Jelly bag
- •Preserving pot
- •Boiling water canner
Nutrition
Per serving, approximate
- Calories
- 50 kcal
- fat
- 0 g
- carbs
- 13 g
- protein
- 0 g
- calories
- 50
Instructions
- 1
Simmer the whole chokecherries in the water for 25 minutes until soft.
- 2
Strain through a jelly bag overnight without squeezing, and discard the pits and pulp.
- 3
Measure the juice into a clean pot, add the sugar and lemon juice and bring to a boil.
- 4
Boil 12-15 minutes until slightly syrupy, skimming as needed.
- 5
Fill hot sterilised bottles or jars to 1 cm headspace.
- 6
Process 10 minutes in a boiling water canner, adjusting for altitude, and leave 24 hours before checking seals.
Chef's tips
Never crush or blend the fruit — the pits must stay whole, as chokecherry stones contain compounds that should not go into the juice.
Ingredient substitutions
- chokecherries → wild pin cherries, prepared the same way
Storage
12 months sealed; 1 month refrigerated once opened.
Common mistakes to avoid
- •Squeezing the bag, which makes the syrup cloudy and bitter
- •Crushing the pits
Serving suggestions
Cooked Chokecherry Syrup?
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