With its vibrant color and rich, tangy flavor, this chokecherry pudding is a homemade treat that turns an ordinary slice of toast into something special.Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
Every spoonful delivers that perfect balance of sweet and tart, making it just as delicious on biscuits as it is alongside savory dishes
INGREDIENTS FOR THE PUDDING
– Chokecherries
– Water
– Crab apples, or apple pectin
– Sugar
– Kosher salt
– Lemon juice
Add chokecherries, crab apples (or pectin), and water to a large pot. Bring to a boil, then reduce and simmer for 20 minutes until the fruit softens.
STEP 1: SIMMER THE FRUIT
STEP 2: MASH AND STRAIN
Mash the fruit thoroughly to release juices. Strain the mixture through a fine sieve, pressing gently to extract liquid but not 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 jars, let cool, then seal. Refrigerate for 2–3 weeks.
PRO TIPS
- Use crab apples for natural pectin to help the pudding set
- Use frozen chokecherries but thaw before cooking
- Add raspberries or blackberries for a berry blend
THIS RECIPE IS RUSTIC
Whether you spread it on toast, swirl it into yogurt, or enjoy it warm over biscuits, it’s a recipe that makes the most of chokecherry season in the most comforting way
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