INGREDIENTS:

• 4 cups fresh strawberries (sliced)
• 1 cup LaBelle Moscato Wine
• 1 cup sugar (or sugar substitute)
• 3 tablespoons low-sugar pectin

INSTRUCTIONS:

1. In a large saucepan, combine the sliced strawberries, moscato wine, and sugar (or sugar substitute).
2. Stir the mixture well to ensure the sugar is dissolved and the ingredients are evenly combined.
3. Place the saucepan over medium heat and bring the mixture to a boil.
4. Once the mixture reaches a boil, reduce the heat to low and let it simmer gently for about 25 minutes, stirring occasionally.
5. After 25 minutes of simmering, check the consistency of the mixture. It should have thickened slightly.
6. If you prefer a thicker consistency, stir in the low-sugar pectin and continue to simmer for an additional 5 minutes.
7. Remove the saucepan from the heat and let the strawberry mixture cool slightly.
8. Transfer the mixture to sterilized jars if you plan to store it long-term. Store any leftovers in the refrigerator for up to two weeks. (Otherwise, you can use it immediately!)

Enjoy your homemade strawberry moscato jam on toast, biscuits, or as a topping for desserts!