Raspberry Moscato Jam Recipe

Last summer I faced my fear of canning. I canned spiced blueberry jam for the first time. The jam was tasty and no one died of botulism. I call that a win.

Between the blueberry and strawberry peach jam in my pantry and crock pot pumpkin butter in my freezer, I lucked out and had Christmas gifts for gift exchanges, teachers, the mail carrier, etc. - the gifts that sneak up on me. Make a recycled magazine gift bow; slap it on the top of the jar, and boom! A quick, easy, and inexpensive gift that won’t clutter up the person’s house.

Learn how to make gift bows from magazines here

I want to make more jam to eat and use for holiday gifts. Since some of my jam may be gifts, I’m on the hunt for something a bit different from the traditional jam recipe. The Columbus Dispatch’s Raspberry Pinot Noir jam recipe was a good candidate, especially as gifts for foodie friends.

Then I bought the wrong wine. That will teach me to double check the ingredients before I make my grocery shopping list, not after.

No big deal. I tweaked the recipe and made Raspberry Moscato Jam. I think the sweeter wine works well if not better with the raspberries than the Pino Noir.

If you follow me on Instagram @condoblues you might have seen this photo already

Raspberry Moscato Jam

Makes approximately six 8-ounce jars of jam

Ingredients

3 cups (24 ounces) of raspberries

3 cups sugar

2 tablespoons lemon juice

1 bottle of Moscato wine

1 packet of dry pectin

Make it

1. Stir the sugar, lemon juice, and Moscato together in a pot on the stove over low heat until the sugar dissolves and the mixture begins to boil.

2. Remove the mixture from the stove and let it cool.

3. Add the whole raspberries to the mixture and allow the fruit to marinate in the refrigerator for at least 24 hours or longer.

4. Mash the pectin into the mixture with a potato masher over medium heat on the stove until the jam boils for approximately 15 minutes or longer if you want thicker jam.

Raspberry Moscato Freezer Jam Method

1. Ladle the jam into clean sterilized jars. Leave approximately ¼ inch of room from the filling to the lid of the jar.

2. Wipe any excess jam from the outside of the jar. Cap the jar with the lid to fingertip tight.

3. Allow the jam to sit at room temperature for 24 hours.

4. After 24 hours, place the jars in the freezer.

Raspberry Moscato Canning Jam Method

1. Ladle the jam into clean sterilized jars. Leave approximately ¼ inch of room from the filling to the lid of the jar.

2. Wipe any excess jam from the outside of the jar. Cap the jar with the lid to fingertip tight.

3. Place the jars in a stockpot or canning pot full of boiling water. Make sure the water covers the top of jars by at least 1 inch.

4. Boil the jars for approximately 15 minutes or more depending upon your home’s elevation.

5. Remove the jars from the water bath. Hold your breath until you hear the lids seal with a pop!

The alcohol in the wine boils out of the jam but if it is a concern, mark the jar for grown ups only!

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