Put your chokecherry and crab apple harvest to good use with this delicious homemade jam, naturally low in sugar and made without added pectin. It’s a unique recipe you won’t find on store shelves, and it’s as versatile as it is tasty: Spread it on bread or waffles, stir it into yogurt, or even use it as a filling for pies and cookies.
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This chokecherry recipe has been a long time coming. I’ve spent quite a while experimenting with different ways to make a chokecherry jam that wasn’t the usual version loaded with sugar and commercial pectin. My first idea was to use beef gelatin, as I often do with other jams when I want to keep the sugar lower. But after several tries, I discovered that the tannins and acidity in chokecherries simply don’t play well with gelatin and the jam wouldn’t set, no matter how much I used!
I was close to giving up on the idea when I came across a crab apple tree, heavy with clusters of little red apples. That’s when another idea struck: why not use a fruit that’s naturally packed with pectin to help this jam set, without needing a mountain of sugar?
Sure enough, it worked! With chokecherries for flavor, crab apples for natural pectin, and just a modest amount of sugar, I finally landed on a recipe I love. Tested with care (and quite a bit of sweat!), this jam is tangy, rich, and so much more wholesome than what you’ll find in stores.
What Are Chokecherries?
The chokecherry (Prunus virginiana) is a shrub or small tree native to North America, known for its white flowers in spring and dark red to black berries in summer. It’s adaptable to various conditions and is often found in woodlands, along edges, and in disturbed areas.
Its leaves are oval-shaped, dark green, with sharply toothed edges. Its flowers are white and clustered in long, cylindrical racemes. The berries are small, in clusters, and start out red, ripening to a dark bluish-black.
The fruits have a large seed in the middle and they taste quite sour and astringent, especially when not completely ripe. When processed, however, they make great jams, jellies, or syrups!
While the fruits are edible, chokecherry leaves, seeds, and stems can be toxic.
How to Pick Chokecherries
If you have some chokecherry trees around, you’ll have to check them quite often in mid to late summer to be able to pick the berries at their best ripeness, when they turn deep red or black in color. Make sure not to miss the moment, or the wildlife will get to them before you!
Pick the very dark berries using your hands and collect them in a large bowl. Remove any leaves and large stems you may have picked. You can rinse them under cool water before using them if necessary.
Why You’ll LOve This Chokecherry and Crab Apple Jam
This jam celebrates two wild foods that often go unnoticed: chokecherries and crab apples. Instead of leaving them to fall or be picked over by birds, you can gather them up and turn them into something both delicious and nourishing. It’s a wonderful way to make good use of what you have, become a little more self-sufficient, and put free food on the table!
This is a versatile preserve you’ll find many uses for. Spread it on warm toast or pancakes, swirl it into yogurt or smoothies, pair it with cheese, or even brush it onto roasted meats for a glossy, tangy glaze.
One of the best parts is that you don’t need any special ingredients. Both chokecherries and crab apples are naturally high in pectin, so the jam sets beautifully without store-bought thickeners. It’s also made with about four times less sugar than most jams, making it healthier while allowing the true flavor of the fruit to shine through. Tart, rich, and complex, nothing like the overly sweet, bland jams from the store.
And of course, if you know me, you know I love the health benefits of whole foods. Chokecherries are rich in antioxidants, vitamins K and C, minerals like manganese, and fiber, while crab apples provide natural pectin, fiber, and even more vitamin C. Together, they make a jam that not only tastes unique but also offers a boost of nutrients in every spoonful.
Ingredients for this Chokecherry and Crab Apple Jam
Chokecherries. Harvest when fully ripe and dark in color. Skip any that are still red, as they’ll be too astringent.
Crab Apples. I used Alaskan crab apples, which are tart without being overly bitter. Any variety works, but avoid ones that are extremely sour and tannic since this jam isn’t made with a lot of sugar.
Sugar. Regular granulated sugar works well, but you can also use brown sugar or coconut sugar for a deeper flavor.
Lemon Juice. Brightens the flavor and helps the jam set naturally.
Water. Use filtered or unchlorinated water.
Tools you May Need
Large pot with lid.
Large bowls.
Stainless steel food mill.
Mason jars.
How to Make This Chockecherry and CRab Apple Jam
Step 1: Add about 2 lbs of chokecherries to a large pot with 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally and gently pressing the berries to release their juices.
Step 2: Meanwhile, clean the crab apples, cut them in half, and trim away any spoiled spots. Place them in a saucepan with ½ cup of water and simmer for about 20 minutes, or until the apples are soft and most of the liquid has evaporated.
Step 3: Assemble your food mill with the fine disc. Once the crab apples are soft, run them through the mill, collecting the pulp in a bowl. Set aside.
Step 4: Clean the mill and reassemble it with the coarser disc. Working in 2–3 batches, process the chokecherries through the mill, extracting as much juice and pulp as possible. Set the pulp aside.
Step 5: Return the remaining chokecherry seeds and skins from the food mill to the pot. Add 1 cup of water, cover, and simmer for another 20 minutes.
Step 6: Strain the chokecherry mixture through a cheesecloth or clean tea towel set over a strainer, or run it through the food mill again to separate out the juice and pulp.
Step 7: Combine all the chokecherry pulp and juice with the crab apple pulp in your large (clean) pot. Stir in 1 cup of sugar (or more, to taste) and the juice of half a lemon.
Step 8: Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium-low and let the jam cook gently for about 20 minutes, stirring often to prevent sticking.
Step 9: The jam will begin to thicken as it cooks. To check for doneness, use the chilled saucer test: place a spoonful of hot jam on a cold plate, wait a few seconds, then push it with your finger — if it wrinkles, it’s ready. Once done, ladle the hot jam into clean mason jars (this batch filled two 500 ml jars). Seal with lids, then process the jars in a boiling water bath for 15 minutes for long-term storage, if needed.
If you try this chokecherry and crab apple jam I’d love to hear from you! Drop me a comment down below and let me know how it turned out, and don’t forget to leave me a 5-star review if you loved this recipe!
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Printable Recipe Card
Chokecherry and Crab Apple Jam (Low-Sugar, No-Pectin)
Equipment
- large pot with lid
- large bowls
- Stainless steel food mill.
- Mason jars.
Ingredients
- 2 lbs ripe chokecherries
- 2-3 cups crab apples
- 1 cup sugar or more, to taste
- 1/2 lemon juiced
- 3½ cups water
Instructions
- Add about 2 lbs of chokecherries to a large pot with 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally and gently pressing the berries to release their juices.
- Meanwhile, clean the crab apples, cut them in half, and trim away any spoiled spots. Place them in a saucepan with ½ cup of water and simmer for about 20 minutes, or until the apples are soft and most of the liquid has evaporated.
- Assemble your food mill with the fine disc. Once the crab apples are soft, run them through the mill, collecting the pulp in a bowl. Set aside.
- Clean the mill and reassemble it with the coarser disc. Working in 2–3 batches, process the chokecherries through the mill, extracting as much juice and pulp as possible. Set the pulp aside.
- Return the remaining chokecherry seeds and skins from the food mill to the pot. Add 1 cup of water, cover, and simmer for another 20 minutes.
- Strain the chokecherry mixture through a cheesecloth or clean tea towel set over a strainer, or run it through the food mill again to separate out the juice and pulp.
- Combine all the chokecherry pulp and juice with the crab apple pulp in your large (clean) pot. Stir in 1 cup of sugar (or more, to taste) and the juice of half a lemon.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium-low and let the jam cook gently for about 20 minutes, stirring often to prevent sticking.
- The jam will begin to thicken as it cooks. To check for doneness, use the chilled saucer test: place a spoonful of hot jam on a cold plate, wait a few seconds, then push it with your finger — if it wrinkles, it’s ready. Once done, ladle the hot jam into clean mason jars (this batch filled two 500 ml jars). Seal with lids, then process the jars in a boiling water bath for 15 minutes for long-term storage if needed.
