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Chokecherry Syrup

Hand rinsing a large bucket of chokecherries.

Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.

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


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

Yield: Half-pint jars.


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.


  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


  • 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)
5 minutes
5 minutes
5 minutes
10 minutes
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.

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