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Preserves

Chokecherry Syrup

Chokecherries grow wild along nearly every coulee and fence line in this part of Montana, and while the raw fruit is too bitter and astringent to eat off the branch, it turns into something completely different once it's cooked down with sugar. This syrup captures that deep, wine-dark flavor without any of the harshness, and it's one of the most useful things you can put up in late summer, since a few jars will carry you through pancake breakfasts and glazes well into the following spring. The process is closer to making a fruit reduction than a true preserve, so there's no pectin or canning science to worry about — just fruit, sugar, and time on the stove. A splash of lemon juice at the end brightens what would otherwise be a flat, overly sweet syrup, and balances the natural tannins the chokecherries bring with them. Once it's bottled, it keeps well in the refrigerator for weeks, or you can process the jars in a water bath for longer shelf storage.

Aerial shot of a jar of dark jam on a wooden board with a spoon
Prep Time20 min
Cook Time1 hr 10 min
Total Time1 hr 30 min
ServingsMakes about 3 jars
CategoryPreserves

Ingredients

  • 4 cups chokecherries, stems removed
  • 3 cups water
  • 2 1/2 cups granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 pinch salt

Instructions

  1. Combine the chokecherries and water in a large pot and bring to a boil over medium-high heat.
  2. Reduce heat and simmer for 25 minutes, mashing the berries occasionally with a potato masher to release their juice.
  3. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean pot, pressing to extract as much liquid as possible. Discard the solids and pits.
  4. Measure the strained juice; you should have about 3 cups. Return it to the pot.
  5. Stir in the sugar, lemon juice, and salt, and bring to a gentle boil over medium heat.
  6. Simmer for 20 to 25 minutes, stirring occasionally, until the syrup coats the back of a spoon.
  7. Skim off any foam from the surface, then ladle the hot syrup into clean, sterilized jars.
  8. Seal and refrigerate once cooled, or process in a water bath for 10 minutes for shelf-stable storage.
Kitchen Note: Wear an apron you don't mind staining — chokecherry juice marks fabric and countertops almost as readily as beet juice does.

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