Summer Berry + Moscato Jam is bursting with ripe fruit and a sweet undercurrent that is distinctly moscato. Make this for a celebratory brunch…or anytime you’re feeling a little festive.

Summer Berry + Moscato Jam

This recipe is for my sister-in-law, who is a huge moscato fan! I can’t wait to make it for her the next time we visit.

You can use any combination of in-season berries to capitalize on the incredible flavors of the summer. Adding just a bit of moscato brings its distinctly fruity, sweet goodness. It’s really quite easy to make and uses just a few ingredients!

Yogurt parfait made with summer berry moscato jam and blueberries.

Ingredients for Summer Berry + Moscato Jam

Fresh berries — use any combination you like. It’s the perfect opportunity to load up at the farmer’s market! If you’re making this during cooler months, use frozen berries that are picked and frozen at the height of ripeness.
Granulated sugar — what’s jam without its sweetness?
Moscato D’Asti — this is a light, sweet, fizzy wine that hails from Italy’s Piedmont region. I used Stella Rosa Moscato D’Asti and the stone fruit and honey from the wine comes through in the jam.
Fruit pectin — this is a starch derived from fruit that, when added to jams, jellies and desserts, helps it to gel. Avoid pectin that is specifically for no or low sugar recipes.
Lemon juice — brings just a little tart balance to the party.

How To Make Summer Berry + Moscato Jam

Add all the ingredients to a large saucepan. With a potato masher (or big wooden spoon), crush the fruit. This jam should have chunks of fruit at the finish, so no need to crush every last bit.
Set the saucepan over medium-high heat and bring it to a boil, stirring occasionally. Allow it to boil for one minute, then reduce the heat to medium (or just below medium) and continue to simmer for 35-40 minutes. Stir it occasionally to ensure the fruit isn’t sticking to and burning on the bottom of the saucepan.
When it’s done (see Helpful Tips below), remove it to a bowl to cool. Stir it occasionally to facilitate the cooling process.

Helpful Tips

During the simmer, adjust the burner up or down to maintain a vigorous simmer without the jam boiling over.
I provide a range of 35 to 40 minutes because you’ll have to judge for yourself when the jam is done, as not all cooktops are the same. Remember that the jam will continue to set up as it cools.
To test for doneness, I dip a regular spoon into the jam and watch the consistency as it drips off: if it’s really loose, simmer it longer; if it’s falling off in globs, consider it done. You can also coat the back of the spoon with some jam and run your finger through it (once it cools slightly). If it leaves a clean trail that doesn’t fill back in, stop the cooking.
If you feel like you’ve cooked the jam too far (you’ll know if it’s really, really thick as it cools), barely warm it in the microwave until it’s easier to stir and thin it with additional moscato. Let it cool completely.
Smaller, soft berries like blueberries, raspberries, blackberries can be left whole when you add them to the saucepan. Larger strawberries can be roughly chopped before adding.
Store jam in an airtight container in your fridge for up to 3 weeks.

Summer berry moscato jam on a spreader next to a jar of jam.

Pass the Jam, Please!

There are so many ways to enjoy Summer Berry + Moscato Jam…

On toast, english muffins, biscuits, crepes, french toast and all those other yummy breakfast breads.
Layer into a yogurt parfait with more fresh berries and granola.
Use it in desserts that call for jam, like thumbprint or sandwich cookies, or shortcake.
Top off some baked brie.
Use it as a sweet spread for a cheese board.

Those are just a few examples, but the possibilities are deliciously endless.

Other Ways to Use Moscato D’Asti

You’ll need just 1/2 cup of wine for the jam, so what to do with the rest of the bottle?

Moscato D’Asti has a relatively low ABV, so it’s a great sipper when you need to (ahem) maintain your composure. It’s also going to be great in mimosas, sangria, and spritzers. When you’re not enjoying it in a mimosa with your brunch, it makes a great accompaniment to spicy dishes.

Aside from jam, it can be used in other cooked dishes, both sweet + savory, like these:

Hazelnut Tea Cake with Moscato Pears from Platter Talk
Lemon Herb Chicken Moscato from What Gaby’s Cooking

Check Out These Other Berry Forward Recipes!

Summer Berry + Moscato Jam

Sip + Sanity | Linda Feller

Summer Berry + Moscato Jam is bursting with ripe fruit and a sweet undercurrent that is distinctly moscato. Make this for a celebratory brunch…or anytime you’re feeling a little festive.

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Breakfast

American, Italian

1 tbsp servings

65 kcal

Equipment

Ingredients

3 cups mixed berries, any combination, dice strawberries if using
1¾ cups granulated sugar
½ cup Moscato D'Asti
2½ tablespoon fruit pectin, regular / original
2 tablespoon lemon juice

Instructions

Combine all the ingredients in a large saucepan. Use a potato masher to crush the berries. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Allow it boil for 1 minute then reduce the heat to medium (or slightly below) and continue to simmer for 35-40 minutes. Stir occasionally to prevent the fruit from sticking to and burning on the bottom of the saucepan. (Adjust the heat up or down as needed to ensure a vigorous simmer without boiling over.)
Pour the jam into a bowl to cool. It will continue to set up and thicken. Transfer to a jar or airtight container and store in the fridge for up to 3 weeks.

Notes

To know when it’s done, dip a metal spoon in the jam. It should be thick enough that it doesn’t completely run off the spoon. Let it cool enough to touch and drag your finger across the back of the spoon. If it leaves a clean trail and doesn’t fill back in, it’s likely done.

Makes about 1-3/4 cups.