Chokecherry Syrup

READY IN: 30mins
Recipe by Kaarin

I finally found a recipe that thickens like syrup! Great on pancakes.

Top Review by Prairie Faye

I did use the butter to reduce the foam and it worked! I just happened to have a leftover pancake from breakfast to do a taste test with what little syrup that didn't fit in the jar. Oh my...I really am going to enjoy this on my french toast some cold North Dakota morning!

Ingredients Nutrition

  • 3 cups chokecherry juice (see first step)
  • 6 12 cups sugar
  • 14 teaspoon almond extract


  1. Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
  2. Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
  3. Pour 3 cups juice into a large kettle; stir in the sugar.
  4. Cook on high, stirring constantly.
  5. Boil hard for 1 minute.
  6. Remove from heat and skim foam.
  7. Add extract if using (almond extract gives a stronger cherry taste).
  8. To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

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