Moscato Wine Jelly

From by barbwebb
Moscato Wine Jelly

Traditional jammoscato wine jellys or jellies that contain alcohol typically have a fruit base, such as cranberry-wine jelly which combines cranberry juice with burgundy wine.  When you wish to have a pure wine base, the process is similar but you may have to rely on a fruit pectin to help the gelling process.  Though wine is made with grapes, it can be tricky to turn an alcohol into a jelly without achieving an overly soft set.

This recipe for Moscato Wine Jelly is one of my favorites to create each year and its always in high demand from my friends and neighbors.  It’s a lovely gift for the holidays or simply to keep around for a special treat.

Be sure to taste-test Moscato wines or to use your already established favorite in the recipe.  In other words, don’t skimp on the wine choice by grabbing any old bottle off the store shelf.  The results will generally be okay, but the taste will likely be run-of-the-mill boring.  Use a wine that appeals to you already and the results will be spectacular!

I love serving this jelly on special occasions.  It’s a fun treat for brunches or to place out at dessert time with whole grain crackers or shortbread cookies.



Moscato Wine Jelly


  • 3 cups

    Moscato Wine (I always use white Moscato wine, but reds can be easily substituted)

  • 1 cup


  • 3 tbsp

    Ball RealFruit Classic Pectin


  1. In a large sauce pan, over a medium heat, add wine. Slowly stir in pectin. Continue stirring gently.

  2. Turn heat on stove top to high. Bring wine mixture to a boil, stirring constantly. Add sugar, stir until completely dissolved.

  3. Continue stirring and return to a hard boil. Hard boil for one minute, stirring continuously.

  4. Skim foam off the top of liquid and discard. Remove sauce pan from heat.

  5. Immediately ladle hot wine jelly into hot canning jars or canning containers. Leave a 1/2 inch head space.

  6. Continue processing with your preferred storage method- shelf or refrigerator. Wine jelly is not best stored by freezer method.

Recipe Notes

NOTE:  This is an alcohol-based jelly.  In theory, the alcohol evaporates during the boiling process, but do be aware that traces of it may remain.

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