Two Twenty One

Mixed Berry & Pink Moscato Jam {Berry Jam Recipe}

This post brought to you by Barefoot Wine. The consumption of wine didn’t influence my opinions.

A couple months ago I received an email from one of my favorite wine companies, Barefoot Wine, asking if I’d be interested in developing some recipes for their website using their wine. Seriously, you guys, I love their moscato so much I demanded it be one of the wines served at our wedding reception. So at first I was all “Are ya sure you have the right person?” Then I was all “Make recipes with wine? You definitely found your girl.”

As a kid, I spent many summers picking strawberries with my mom and grandma. Then we’d head home and make homemade strawberry freezer jam. So it was fitting that I make jam– mixed berry and pink moscato jam, to be exact.

mixed berry and Barefoot pink moscato jam

I went with a freezer berry jam recipe because it’s pretty simple. There’s no cooking or intense canning involved. The whole process took less than an hour, and in the end I had eight 8 ounce jars of jam.

mixed berry and wine jam

Let’s jump into the recipe, shall we?

For this berry jam recipe you’ll need 1 pound strawberries, 1 pound blueberries, 12 oz. raspberries, 2 cups sugar, 12 Tbsp. instant pectin, and 1/3 c. Barefoot Pink Moscato.

mixed berry and pink moscato jam ingredients

Stir 2 cups sugar and 12 Tbsp. instant pectin in a bowl. Set aside.

mixed berry jam

Chop up the fruit in a food processor. Be careful not to puree the fruit too much. A couple pushes of the pulse button will do.

mixed berry and wine jam 1

Stir in 1/3 cup of Barefoot Pink Moscato into the fruit mixture.

how to make mixed berry and wine jam

Add sugar and pectin mixture.

making mixed berry and wine jam

Stir for 3 minutes.

mixed berry and wine jam recipe

Pour jam into clean freezer jars, leaving at least 1/2 inch of space from the top of the jar to allow for food expansion during freezing. Let stand at room temperature for 30 minutes.

how to make jam

The jam will last up to 1 year in the freezer and 3 weeks in the refrigerator.
This berry jam recipe yields 64 ounces (8- 8 oz. jars).

The jam is delicious. Really, how can you go wrong with berries and wine?

Brad has been having it on his peanut butter and jelly sandwiches (we’re super classy adults), and he’s definitely a fan.

mixed berry and pink moscato jam

As always, click on the image below to download and print your own 4×6 recipe card.

4x6 mixed berry and pink moscato jam

Have you made freezer jam before?
What’s your favorite type of wine?
Do you use wine in any of your recipes?

two twenty one

This post brought to you by Barefoot Wine. The consumption of wine didn’t influence my opinions. 

Never miss a post from Two Twenty One!

Get the latest DIY projects, organization ideas, tips & tricks and more delivered to your inbox!
Your information will *never* be shared or sold to a 3rd party.

Comments

  1. MarieRoxanne says

    I will be making jam today but not using sugar or pectin. I am using chia seeds and honey. A new recipe I found that echos the healthy trend (no sugar, salt or oil) going around. Hope it’s good!
    Adding wine sounds like a good idea. mmmm

    Reply

  7. Zainab says

    What a great idea to add the pink moscato to the jam!! You know that’s my favorite one since I spied it on IG months ago! Love Barefoot and it was the only wine of choice at my wedding too 🙂 Love this recipe.

    Reply

  8. Peggy Sullivan says

    If I leave now I could prolly make it in time for breakfast….? Or I could stay home and use your recipe. So many choices!!! I love making freezer jam. And I love Muscato wine. I also love dry Riesling so maybe I will try that combo. We have some truly fabulous fruit farms around here. I will report back 🙂 Hope all is well with you three.

    Reply

  12. Thistle says

    Chelsea,

    I LOVE it! And your photography!!!!!!!!! Seriously! You go girl! Can’t wait to see you at Haven!

    Happy day to you!’
    karianne

    Reply

  21. Michelle S says

    This looks wonderful! Question though, if you make this later in the year when there arent fresh berries, would you drain the frozen berries before you make it? Would it be to runny then?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post may not always be identified as paid or sponsored content.

The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers’ own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Two Twenty One is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Blog Policy

© Two Twenty One, 2011-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited.

Privacy Policy
shares