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Chokecherry Syrup

Updated August 04, 2020
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Megan Erickson

SDSU Extension Nutrition Field Specialist

Hand rinsing a large bucket of chokecherries.

Try this research-tested recipe for chokecherry syrup courtesy of University of Wyoming Cooperative Extension.

Ingredients

  • 4 cups, Chokecherry juice
  • 4 cups, Sugar
  • 1 package, Powdered pectin

Yield: Half-pint jars.

Directions

To Prepare

Wash fruit. Place fruit, including stems and pits, in a large saucepan and barely cover with water. Heat to a boil and reduce the heat so fruit gently boils. Cook for 10 minutes or until soft. Fruit can be crushed as it cooks. Then strain all cooked fruit juice through a jelly bag or several layers of cheese cloth.

Syrup

  1. Measure 4 cups of juice into a large saucepan.
  2. Combine juice, sugar, and pectin in saucepan; boil until mixture coats a metal spoon.
  3. Pour hot mixture immediately into hot, half-pint jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).

Canning Tips

Preparation

  • Dampen the jelly bag before adding fruit juice.
  • Wipe rim clean of any food particles to ensure the jar seals properly.
  • Instructions on water bath canning can be found in this resource.

Adjusting for Altitude

Altitude (feet)
Water Bath (minutes added)
1,001-2,000
5 minutes
2,001-4,000
5 minutes
4,001-6,000
5 minutes
6,001-8,000
10 minutes
8,001-10,000
10 minutes

SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by University of Wyoming Cooperative Extension. Do not modify ingredients.

Related Topics

Canning