Moscato Wine Jelly #Recipe

Moscato Wine Jelly #Recipe

Most jams or jellies that contain alcohol typically have a fruit base, such as cranberry-wine jelly which combines cranberry juice with burgundy wine.  When dealing with grape wines, though, it’s not necessary to use a fruit base as the wine already has the fruit element.

You will, however, likely have to rely on a fruit pectin to help the gelling process as 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.

Be sure to taste-test Moscato wines or to use your already established favorite in the Moscato wine jelly recipe.  In other words, don’t skimp on the wine choice by grabbing any ol’ bottle off the shelf, the results will 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.

(The recipe that follows is for the stove top version, but I must confess that I am currently using a FreshTECH Automatic Jam & Jelly Maker.  Allows me to easily create the same recipe in the same time, but with a lot less monitoring and stirring.)

Moscato Wine Jelly

Moscato Wine Jelly


  • 3 cups Moscato Wine (I always use white Moscato wine, but reds can be easily substituted)
  • 1 cup Sugar
  • 3 Tbsp Ball RealFruit Classic Pectin


  • In a large sauce pan, over a medium heat, add wine. Slowly stir in pectin. Continue stirring gently.
  • Turn heat on stove top to high. Bring wine mixture to a boil, stirring constantly. Add sugar, stir until completely dissolved.
  • Continue stirring and return to a hard boil. Hard boil for one minute, stirring continuously.
  • Skim foam off the top of liquid and discard. Remove sauce pan from heat.
  • Immediately ladle hot wine jelly into hot canning jars or canning containers. Leave a 1/2 inch head space.
  • Continue processing with your preferred storage method- shelf or refrigerator. Wine jelly is not best stored by freezer method.


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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Moscato Wine Jelly #Recipe


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About Barb Webb

Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.


  1. This sounds like it would be great with shortbread cookies!

  2. I love Moscato and I love jelly so I could imagine how delicious this variation tastes. I had no idea one could get so creative with jelly.

    • It’s quite delicious when made with any wine that you already enjoy. There’s a whole world of jelly out there, some clever and a few zany inspirations, too. I tend to stick to the traditional, but like to experiment, too, from time to time.

  3. Wow, sounds like a very good combination and am sure would do good for a great snack.

  4. This is so great and wouldn’t this be fun to serve at a party. I’ll give this one a try at the next wine party which I think would be great and also a great conversation starter.

  5. How much lemon juice? I don’t see it listed in the ingredients…

    • Thanks for the catch Laurel! That was a typo! Have corrected now. No lemon juice. Just had it in my head as I use in a lot of fruit jellies. For wine, though, not needed.

  6. If I wanted to can this how long would I hot water bath the jelly jars.

    • Hi Rachel… Ball Blue Book, the guide that I generally refer to, suggests processing 10 minutes in a boiling-water canner for alcohol-based jellies. Hope that helps!

  7. How long would you water bath them to preserve? If water bathed, is it good for a year, like other jellies and jams?

    • Hi Kim… Ball Blue Book, the guide that I generally refer to, suggests processing 10 minutes in a boiling-water canner for alcohol-based jellies. Mine never make it past six months, as I gift many of them… but ideally yes, 1 year is the suggested storage maximum. With that said, always refer to your canning guide and be sure to check for molds or signs of deterioration prior to using if you store for a lengthy time. Hope that helps!

  8. Have you ever made it with pink moscato?

    • I have not, but no doubt that would be delightful as well. I have made wine jelly with a number of wines from whites to blushes to reds and they’ve all turned out rather well. The key is – if you enjoy the wine already, then you’ll likely love the jelly you create with it.

  9. Another great recipe. 🙂 You always inspire me to try new things.

  10. I made it with pink moscato. It tastes great, but it’s pretty runny. 🙁

    • Glad to hear you enjoyed it and yum to using pink moscato!

      This sometimes happens. Usually it is because it did not meet the hard boil stage or stay in the hard boil stage long enough. For future batches, a candy thermometer may be helpful in determining when the jelly reaches hard boil temperature (about 220 degrees Fahrenheit at sea level.)

      Other factors can include adding more wine to the recipe than indicated or using a different pectin. If you find it’s way too syrupy, it could be used as a dessert topping, pancake or waffle topping or injected into a breakfast muffin for a sweet surprise.

      Hope that helps!

  11. Anonymous says:

    I used dry pectin and did not set

    • Did you use Ball RealFruit Classic Pectin? Other pectins may work, but this one has been tested and I’ve generally found it reliable.

      Also, it could be because it did not meet the hard boil stage or stay in the hard boil stage long enough. For future batches, a candy thermometer may be helpful in determining when the jelly reaches hard boil temperature (about 220 degrees Fahrenheit at sea level.)

      Sometimes it’s the measurements, meaning a little extra wine was added or not quite enough pectin. There are many factors that go into making jelly and I occasionally get runny batches, too.

      You can always try reprocessing the jelly to get a full set. The Ball Blue Book (my preferred guide) has directions and tips for reprocessing jellies.

      Hope that helps!

  12. When using the Fresh Tech Automatic Jam and Jelly Maker (one of the greatest things ever invented, by the way), do you use the standard jelly setting of 25 minutes? I made a batch of burgundy wine jelly, using the standard setting, and it did not set. Thanks for your help! And the ‘runny jelly’ is going to be so good on waffles, pancakes, and a scoop of vanilla ice cream!

    • Hi Suzanne! Happen to agree, the Fresh Tech is amazing. With that said, yes, I used a standard jelly setting. You could try doubling the pectin next time or reprocess the batch you made (consult your Ball canning guide.) Some wines are more finicky and I have had more success with whites and blushes, than reds on the first run, but with so many factors involved, it’s always hard to pinpoint exactly why the jelly didn’t set. You are right, though, for sure- if you wish to keep it in the syrup stage, it’s a fabulous waffle and ice cream topper!

      Hope that helps and thanks for stopping by!

    • I live in a humid area and I had used some of the pectin early in the summer. The remaining pectin in the container did look a little different than the new container I opened later (maybe it picked up too much humidity) so that will be my first re-try – fresh pectin! And I will try the whites and blushes! Thank you!

    • Ah… that may very well explain it, Suzanne. Pectin can loose potency over time, too, once opened (even unopened, it has an expiration.) Humidity likely accelerates the process, diminishing effectiveness. Don’t have that issue here, but have had pectins expire- which caused me to have lots of strawberry syrup one year 🙂

  13. What made you choose muscato over another varietal? I am going to make some wine jelly and there are several sweet varietals to choose from. I was also thinking about adding spices to it. So for example: if you made apple jelly, you could add brown sugar and cinnamon or nutmeg etc to make it taste more like apple pie etc.

    • I’ve actually used all different types of wine, but Moscato was a popular favorite with my friends at the time, so I made this batch as gifts. If you feel comfortable doing so, you could certainly doctor it up the same way you do with any jelly and experiment with new taste creations. I made a combo raspberry and red table wine jelly last year with great results. You sound like an experienced canner, but just in case, I always suggest consulting the National Center for Home Food Preservation before experimenting with new ingredients or recipes: Be sure to share your results! I’m always looking for new recipes to try!

  14. My first batch is setting up now. It made almost 4 half pints. If I want to double this, do I have to make any adjustments or can I just double or triple everything to get larger batches?

  15. Emma Lores says:

    I had no idea that I was eating the first time I tried the muscat jelly, it was on a cruise and I ate it with Swiss cheese, it was incredibly delicious, I ate it almost during the eight days of cruising. I’m in love

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