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?

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

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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

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