Chokecherry Jelly Recipe

This chokecherry jelly is a combination of my ultra-popular chokecherry pudding and smooth apple jelly. Made with foraged chokecherries, a little sugar, and no added pectin, it thickens into a tart-sweet jelly that’s versatile. Perfect by the spoonful, spread on toast, layered in biscuits, or swirled with yogurt. 

Why I Love This Chokecherry Jelly

I first tried chokecherry jelly when I was on vacation in Quebec, where chokecherries grow wild and have long been used in old-fashioned homestead cooking. The flavor instantly stood out—tart, bold, but balanced with just enough sweetness to keep me coming back for more. It was a little different from any jelly I had ever tried. That one taste was enough to inspire me to recreate it at home, and now I find myself making it regularly. 

What I love about this recipe is how simple it is. Just chokecherries, a bit of sugar, and the natural pectin from crab apples transform into a smooth, jewel-toned jelly that feels rustic yet elegant. It has the elements that connect back to old-fashioned recipes while fitting perfectly into a modern kitchen—no matter where you live or how you decide to eat this homemade chokecherry jelly.

Ingredients You’ll Need

• 3–3.5 cups fresh or frozen chokecherries
• 2 cups water
• 3–4 crab apples, chopped (for natural pectin) or 4 teaspoon powdered apple pectin (such as Ball Classic)
• 2 cups sugar
• ⅛ teaspoon kosher salt
• 2 teaspoon lemon juice

How To Make Chokecherry Jelly

Step 1: Simmer the Fruit

Add chokecherries, crab apples (or pectin), and water to a large pot. Bring to a boil over medium-high heat, then reduce to low and simmer for 20 minutes until the fruit softens.

Step 2: Mash and Strain

Mash the fruit thoroughly with a potato masher or any masher tool you have to release the juices from the cherries.

Strain the mixture through a fine mesh sieve, pressing gently to extract any excess liquid but not any of the solids.

Step 3: Sweeten and Season

Return the strained juice to the pot. Stir in sugar, salt, and lemon juice until dissolved.

Step 4: Thicken the Pudding

Simmer the mixture for 10 minutes, stirring often, until it reduces slightly and thickens into a glossy pudding consistency.

Step 5: Jar and Store

Pour the hot pudding into glass jars, let it cool, then seal the jars tightly. Use the jelly immediately or refrigerate it for a few hours or overnight for the best consistency.  

Expert Tips to Make The Best Chokecherry Jelly

• Crab Apples = Natural Pectin – Traditional recipes used crab apples for a reason: their skins and cores are packed with natural pectin, which helps the pudding set without needing store-bought thickeners. If you can’t find them, powdered apple pectin works just as well.
• Balance the Tartness – Chokecherries are naturally astringent, so the sugar isn’t just for sweetness—it balances their tannins and makes the pudding spoonable and pleasant. Taste as you go; if your berries are extra tart, you may want to add up to ¼ cup more sugar.
• Strain Gently – Resist pressing too hard when straining. A gentle press gets the juice without forcing pulp through, which can make the pudding gritty or cloudy. Letting it drip naturally gives you that clean, glossy finish.
• Why Lemon Juice Matters – The acidity in lemon juice helps activate the pectin, which ensures a proper set. It also brightens the flavor, preventing the pudding from tasting too heavy.
• Consistency Check – To test thickness, dip a spoon in the pudding and run your finger across the back. If the line holds without running, it’s ready. Remember, it will thicken further as it cools.
• Storage Safety – Since this isn’t canned, it should always be stored in the fridge. Sterilizing jars helps extend the shelf life to the full 2–3 weeks. For longer storage, freeze in freezer-safe containers.

Variations To Try

• Spiced Jelly – Add a cinnamon stick and a few cloves to the simmering fruit for a warming, spiced flavor.
• Honey-Sweetened – Replace ½ cup of the sugar with honey for a more naturally sweetened jelly.
• Mixed Berry Blend – Add raspberries, blackberries, or even blueberries to mellow out the chokecherries and add extra sweetness. The mixed berries really balance out and accentuate each flavor.

Chokecherry Jelly FAQs

Do I need to pit chokecherries?

No, you don’t need to pit them. The seeds actually release flavor while cooking. Once the pudding is done, you’ll strain the mixture to remove the seeds and skins so the final texture is smooth.

Can I use frozen chokecherries?

Yes! Frozen chokecherries work just as well as fresh. In fact, they often release juice more readily. Just thaw them slightly before cooking, then use as directed.

What can I serve chokecherry pudding with?

This pudding is delicious by the spoonful, but it’s also versatile. Try it over pancakes or waffles, layered with yogurt, spooned over biscuits, or even brushed on pork or chicken as a tangy glaze.

Can I make chokecherry pudding shelf-stable?

Yes, but you’ll need to follow safe water-bath canning guidelines. With proper canning, it can be stored at room temperature for up to a year. This specific recipe, however, is designed for refrigerator storage.

How long does chokecherry pudding last in the fridge?

Stored in an airtight container, chokecherry pudding will keep in the refrigerator for about 1–2 weeks. For longer storage, freeze in freezer-safe containers for up to 3 months and thaw in the fridge before using.

My Final Thoughts

This chokecherry pudding gives you the taste of rustic tradition—tart, sweet, and different from any jelly you've probably ever had, along with being super versatile. Whether you spread it on breakfast staples like toast, pancakes, or waffles, or swirl it into yogurt or chia pudding, it’s a recipe that makes the most of chokecherry season in the most comforting way. I hope you enjoy this jelly as much as I do! If you make it, leave a comment below and let me know what you think. For another recipe like this one, check out my Christmas Jam.