Chokecherry Pudding Recipe

This chokecherry pudding has a blend of sweet and tart flavors with a fruity finish. To make them you blitz wild chokecherries with a splash of water, simmer the purée until it thickens, then finish with a drizzle of maple syrup or honey. That’s all there is to it, and you'll have a silky berry pudding that tastes like back-country jam meets spoonable treat to spread on toast, pancakes, waffles, or just eat by the spoonful!

Why You'll Love This Chokecherry Pudding

It's that time of year again where chokecherries are finally in season. I visited a downtown farmer's market and stocked up on unique cherries, so I could make one of my favorite summer spreads.

This chokecherry pudding - also known as chokecherry wojape - is a delicious jam or jelly (I call it a pudding because of the consistency) that's made with only 3 ingredients! It's slightly thick, easy to spread on literally anything you want, and also tastes so good when eaten with a spoon. My favorite combination recently has been adding it to a yogurt parfait for a healthy breakfast. 

Ingredients You’ll Need

• 2 cups fresh chokecherries (rinsed & stems removed)
• ⅓ cup water
• Maple syrup or honey, to taste

How To Make Chokecherry Pudding

Step 1 – Blend the Berries

First, combine chokecherries and water in a blender or food processor. Blend on high until you have a smooth mixture.

Step 2 – Simmer to Thicken

Pour the purée into a saucepan and bring to a gentle simmer over medium heat. Cook, stirring occasionally, for about 15 minutes, or until the mixture reduces. I like it on the thicker side so I'll cook it until the mixture coats the back of a spoon.

Step 3 – Cool Slightly

Remove the pan from the heat and let the pudding sit for 5 minutes. This brief rest keeps the steam from watering down your sweetener.

Step 4 – Sweeten & Serve

Stir in maple syrup or honey until the pudding tastes just right for you. Spoon into jars, chill if you like it cold for spreading, or enjoy it warm over vanilla ice cream.

My Expert Tips Section

• Pit safety – Chokecherries have small pits that contain trace cyanogenic compounds; blending cracks them open, so always simmer the purée a full 15 minutes. Heat volatilizes the compounds, leaving only the signature almond note. For extra smooth pudding, push the hot mixture through a fine-mesh sieve to catch any gritty bits before cooling.
• Natural thickening – Chokecherries are high in pectin, which activates around 220°F (104 °C). Keep the simmer steady but not rolling; too much boil drives off moisture before pectin sets, and you’ll end up with sauce, not pudding. If it still feels loose after cooling, return it to the stove for an additional two minutes—it will tighten quickly.
• Balancing tartness – Maple syrup layers in caramel notes that tame the berry’s tannins, while honey keeps things floral. Start with one tablespoon, taste, then add by the teaspoon; over-sweetening can mask the wild complexity you foraged for.

Recipe Variations

• Vanilla Swirl Pudding – Fold ½ cup vanilla yogurt into cooled pudding for a berries-and-cream vibe.
• Chokecherry Chia Cups – Stir 2 tablespoons of chia seeds into warm pudding, chill for 2 hours, and enjoy it as a grab-and-go breakfast.
• Spiced Autumn Version – Simmer with a cinnamon stick and a thin slice of fresh ginger, then discard before sweetening to add a warm, spiced flavor to balance out the tartness.
• Frozen Pudding Pops – Freeze the sweetened pudding in molds for tart-sweet popsicles kids love. I always make these for my nieces during the summer!

Chokecherry Recipe FAQs

Do I need to remove the pits first?

Blending then simmering neutralizes the pits’ bitterness and safety concerns, so pre-pitting isn’t necessary. Just cook the purée the full 15 minutes.

Can I use frozen chokecherries?

Yes. Thaw first, drain excess liquid, and use them straight from the blender—they may need an extra 2 minutes of simmer time to reach pudding thickness.

How long does the pudding keep?

Store in an airtight jar in the fridge up to 1 week. The flavor deepens over 24 hours, so it’s great for make-ahead desserts.

Can I freeze it?

Absolutely. Freeze cooled pudding in a zip-top bag for up to 3 months. Thaw overnight in the fridge and stir; the texture stays silky thanks to the natural pectin.

What if my pudding is too tart?

Warm it gently and whisk in more maple syrup or a splash of apple juice to round out the acidity without thinning the consistency.

More Recipes To Try Next

• Jammy eggs
• Guava paste
• Strawberry fluff salad
• Apple compote