Wineberry Jam & Jelly Recipes: A Sweet, Tangy Adventure:

The joyful way to enjoy the summer season, nothing like picking wild berries and making them Wineberry jam & jelly. These berries are natural treasures waiting to be discovered in your backyard, along country roads, or in wooded areas across the eastern United States.

Whether you are a seasoned fruit lover or a curious beginner, making wineberry jam or jelly is a fun, full activity and a rewarding way to capture the taste of summer and enjoy it throughout the year. In this guide, we provide a step-by-step approach to recipes and show you why these homemade treats are worth making.

Let’s enjoy the world of wineberries to making wineberry jam & jelly recipes , we do it together and fill our jars.

You know the worth of Wineberries ?

Wineberries are a type of red raspberry; their native land is Asia, where they were introduced to the U.S. as an ornamental plant. Now, they grow wild in places like Pennsylvania, New York, and West Virginia, thriving in sunny spots along roadsides and forest edges. These berries are smaller than store-bought raspberries, with a bright, crystal-red color that looks like a mix of rubies and red wine. The wineberries taste juicy, slightly tart, and packed with unforgettable flavor, making them perfect for homemade jam and jelly.

Why Make Wineberry Jam and Jelly?

Making wineberry jam or jelly is more than just a kitchen project; it’s a way to connect your soul with nature, save money, and create something truly special. So the question is, why should you try making these treats?

• Fresh, Natural Flavor: Wineberries are wild and free from pesticides, giving your jam and jelly a pure, tangy taste you can’t find in store-bought versions. It means no artificial ingredients.
• Budget-Friendly: If you forage your berries, the main costs are just sugar, pectin, and jars. With these items, it’s significantly cheaper than buying gourmet preserves.
• Perfect for Gifting: A jar of homemade wineberry jam or jelly makes a heartfelt gift for holidays or special occasions. Because it adds your feelings and love, which are included in this gift, for more love and care, add a cute label, and you are golden!
• Fun for All Ages: As we know, naturally, kids love smashing berries, and adults enjoy the satisfaction of sealing jars. It’s a family-friendly activity that teaches everyone about food and the natural world.

Plus, the process is easier than you think. With a few tools and some patience, you’ll have a pantry full of wineberry goodness in no time. Let’s explore the recipes!

Tools You Will Need: 

Before we jump into the recipes, gather these essentials to make wineberry jam and jelly like a pro:

• A large saucepan or stockpot (6-quart or larger) is needed for cooking the berries.
• Canning jars (8 oz. or pint-sized), lids, and bands.
• A potato masher or food mill can be used to crush berries or remove seeds.
• Canning funnel for mess-free jar filling.
• A water bath canner or a large pot with a rack for processing jars.
• Low-sugar pectin (like Sure*Jell) for better flavor control.
• A colander or fine sieve for straining juice (especially for jelly).
• Tongs, a ladle, and a damp cloth for handling hot jars and wiping rims.

If you don’t already own these, you can buy canning supplies online or at local stores like Walmart or Target. Trust me, once you start canning, you’ll want to make everything from strawberry jam to pickles!

Recipe 1: Classic Wineberry Jam:

This wineberry jam recipe is ideal for those who appreciate a thick, spreadable preserve with a hint of texture from the berry pulp. It’s tart, slightly sweet, and great on toast, in PB&J sandwiches, or as a topping for cheesecake. This recipe yields about 8–9 (8 oz.) jars.

Classic Wineberry Jam Recipe:

Ingredients:

• 5 cups crushed wineberries (about 3½ lbs fresh berries)
• 7 cups granulated sugar
• 1 box low-sugar pectin (like Sure*Jell)
• ½ cup water (optional, if berries are less juicy)

Equipment Required:

• 6-quart saucepan
• Potato masher
• Canning jars (8 oz., about 8–9)
• Canning funnel
• Water bath canner
• Tongs, a ladle, and a damp cloth

Step-by-Step Instructions:

• Prepare Your Jars: Wash 8–9 (8 oz.) canning jars in hot, soapy water or run them through the dishwasher on a light cycle to keep them hot. Place lids and bands in a pot of boiling water to sterilize. Keep them hot until you’re ready to use them.

• Wash the Berries: Rinse wineberries gently in a large bowl of cold water. Wineberries are fragile, so avoid strong water pressure. Swish them around to remove dirt, leaves, or bugs, then drain in a colander. Repeat until clean.

• Crush the Berries: Use a potato masher to crush about 1 cup of berries at a time in a bowl until you have 5 cups of crushed wineberries. If the berries seem dry, add ½ cup water to help release juice.

• Mix Pectin and Berries: In a 6-quart saucepan, combine the 5 cups of crushed wineberries with one box of low-sugar pectin. Stir well to dissolve the pectin.

• Cook the Mixture: Heat the berry-pectin mix over high heat, stirring constantly, until it reaches a full rolling boil (a boil that doesn’t stop when stirred).

• Add Sugar: Measure 7 cups of sugar and add it all at once to the boiling mixture. Stir to combine, then bring back to a full rolling boil. Boil for exactly 1 minute, stirring constantly.

• Remove from Heat: Take the pot off the heat and skim off any foam with a spoon. By doing this, you keep your jam clear and pretty.

• Fill the Jars: Using a canning funnel, ladle the hot jam into hot, sterilized jars, leaving ¼ inch of headspace. Wipe jar rims with a damp cloth to ensure a good seal. Place a sterilized lid and band on each jar, screwing the band on firmly but not too tightly.

• Process the Jars: Place jars in a water bath canner filled with boiling water. Ensure jars are covered by at least 1 inch of water. Process for 10 minutes, then remove with tongs and let cool upright on a towel for 24 hours.
• Check the Seals: After cooling, press the center of each lid to ensure it is sealed. If it doesn’t pop, the jar is sealed. Refrigerate any unsealed jars and use them within a month.

• Label and Enjoy: Label your jars “Wineberry Jam” and store in a cool, dark place. Spread on toast, mix into yogurt, or give it as a gift to family and friends!

Tips for Success:

• Test the Seal: A sealed lid makes a satisfying “pop” as it cools. If a jar doesn’t seal, don’t worry—store it in the fridge.
• Texture Tip: Wineberries can be seedy. If you prefer less texture, use a food mill to remove some seeds before cooking.
• Quality Control: Taste the jam from the pot on a piece of toast. It’s the best part of the process!

Recipe 2: Cloudy Wineberry Jelly:

If you prefer a smoother, sweeter spread, wineberry jelly is the way to go. This recipe uses seedless pulp for a silky texture and a slightly sweeter flavor. It yields about 6 (8 oz.) jars.

Cloudy Wineberry Jelly Recipe:

Ingredients:

• 4½ cups seedless wineberry pulp/juice (about 3 lbs fresh berries)
• 3 cups granulated sugar
• 1 box low-sugar pectin (like Sure*Jell)

Required Equipment’s:

• 6-quart saucepan
• Colander and cheesecloth or food mill
• Canning jars (8 oz., about 6)
• Canning funnel
• Water bath canner
• Tongs, a ladle, and a damp cloth

Step-by-Step Instructions for you:

• Prepare Your Jars: Wash 6 (8 oz.) canning jars in hot, soapy water or the dishwasher. Keep them hot. Sterilize lids and bands in boiling water.
• Wash and Cook Berries: Rinse wineberries gently in a bowl of cold water, then drain. Place 3 lbs of berries in a saucepan with ½ cup water. Cover and simmer for 10 minutes to release juice.
• Strain the Juice: Pour the cooked berries into a colander lined with cheesecloth or use a food mill to get 4½ cups of seedless pulp/juice. A food mill with a berry screen removes approximately 95% of seeds, resulting in a smooth texture.
• Mix Pectin and Pulp: In a 6-quart saucepan, whisk one box of low-sugar pectin with ¼ cup sugar into the 4½ cups of pulp/juice.
• Cook the Mixture: Bring the pulp-pectin mix to a full rolling boil over high heat, stirring constantly.
• Add Sugar: Add the remaining sugar (2¾ cups) all at once. Stir and return to a full rolling boil. Boil for 1 minute.
• Remove from Heat: Skim off any foam with a spoon for a clear, professional look.
• Fill the Jars: Ladle the hot jelly into hot jars using a canning funnel, leaving ¼-inch headspace. Wipe the rims, add the lids and bands, and screw them on firmly.
• Process the Jars: Process in a water bath canner for 10 minutes. Remove and let cool upright for 24 hours.
• Check and Store: Check seals by pressing the lids. Label as “Wineberry Jelly” and store in a cool, dark place—Refrigerate unsealed jars.

Tips for Success:

• Cloudy is Okay: Wineberry jelly is naturally cloudy because of the pulp. For a clearer jelly, strain it through multiple layers of cheesecloth; however, the cloudy version is just as tasty!
• Speedy Work: Work quickly to keep the jelly hot while filling jars, ensuring a good seal.
• Versatile Use: Use this jelly as a glaze for meats or a filling for thumbprint cookies.

Recipe 3: Wineberry Preserves with Whole Berries:

For a fancier spread with a mix of textures, try wineberry preserves. This recipe combines jelly with berry pulp and whole berries for a luxurious, spreadable treat. It’s perfect for Linzer tortes or as a cheesecake topping. Yields about 6–7 (8 oz.) jars.

Wineberry Preserves Recipe:

Ingredients:

• 3½ lbs wineberries (about 10 cups), divided
• ½ cup water
• 3 tbsp lemon juice, divided
• 2 cups + 4 tbsp granulated sugar (beet sugar works well)
• A large pinch of sea salt

Necessary Items:

• 6-quart stockpot
• Colander and food mill
• Canning jars (8 oz., about 6–7)
• Canning funnel
• Water bath canner
• Candy thermometer

Step-by-Step Instructions:

• Prepare Jars: Wash and sterilize 6–7 (8 oz.) canning jars. Keep hot. Sterilize lids and bands in boiling water.

• Wash Berries: Rinse 3 lbs of wineberries in a bowl of cold water, dipping gently to avoid crushing. Drain in a colander.

• Cook Berries: Combine 3 lbs of wineberries with ½ cup water in a stockpot. Cover and simmer for 10 minutes.
• Strain Juice: Pour the mixture into a colander over a heat-resistant bowl. Drain for 15 minutes to collect juice (about 3¼ cups). Pass the cooked berries through a food mill to remove most seeds, reserving the pulp.

• Make Jelly Base: Return juice to the stockpot. Add two tablespoons of lemon juice and 2 cups of sugar, ½ cup at a time, boiling after each addition. Boil until the mixture reaches 220°F (the gel point) on a candy thermometer, about 5 minutes.
• Add Pulp and Berries: Stir in the reserved berry pulp and ¼ lb of fresh, uncooked wineberries. Steep for 15 minutes.

• Final Boil: Bring the mixture back to a boil. Add 1 tbsp lemon juice, 4 tbsp sugar, and a pinch of sea salt. Boil until it reaches 220°F again, stirring to prevent sticking. Add the final ¼ lb of fresh wineberries, return to 220°F, and boil for 1 minute.
• Fill Jars: Ladle the mixture into hot jars, leaving ¼-inch headspace, using a canning funnel. Wipe the rims, add the lids, and screw on the bands.

• Process Jars: Process in a water bath canner for 10 minutes. Cool upright for 24 hours.
• Check and Store: Check seals, label as “Wineberry Preserves,” and store in a cool, dry place. Refrigerate unsealed jars.

Tips for Success:

• Whole Berry Texture: The fresh berries may break down during canning, but they add a lovely chunkiness.
• Gel Point Precision: Use a candy thermometer to ensure the mixture sets properly.
• Fancy Uses: Try these preserves in mini-tarts or as a filling for a cake.

Why You Should Buy Supplies and Start Canning:

Ready to make wineberry jam or jelly? Investing in a few key tools will set you up for success. Here’s why you should buy canning supplies now:

• Long-Lasting Results: Properly sealed jars can last up to a year in your pantry, allowing you to enjoy summer flavors throughout the winter.
• Eco-Friendly: Foraging for wineberries and canning at home reduces waste and supports sustainable living.
• Cost-Effective: A box of low-sugar pectin (about $5) and a dozen canning jars (around $12) are all you need to make multiple batches.
• Fun and Rewarding: There’s nothing like hearing the “pop” of a sealed jar or seeing your pantry lined with colorful wineberry jam and jelly.

Last summer, I gave a jar of wineberry preserves to my neighbor, who used it to top a homemade angel food cake. She raved about the tangy, red-wine-like flavor and asked for the recipe. That’s the magic of homemade wineberry treats—they turn simple moments into something unforgettable.

You are Champion for Common Issues:

• Runny Jam or Jelly: If it doesn’t set, you may not have reached the gel point. Reboil with a bit more pectin and test again.
• Too Seedy: Wineberries are naturally seedy. Use a food mill or a fine sieve to grind the seeds.
• Jars Not Sealing: Ensure jars and lids are hot, rims are clean, and you’re processing for the full 10 minutes.

Where to Find Wineberries:

If you’re wondering where to find wineberries, look for sunny, open areas like:

• Roadside ditches or country lanes
• Edges of forests or fields
• Abandoned lots or parks

Always ask permission if picking on private property, and avoid areas treated with pesticides. Wineberries ripen in early to mid-summer (June–July), so plan your foraging trips then. Wear gloves and long sleeves to protect against thorns!

Creative Ways to Use Your Jam and Jelly:

Your wineberry jam, jelly, and preserves are versatile. Here are some ideas to try:

• Spread on scones or biscuits for breakfast.
• Swirl into yogurt or ice cream.
• Use as a glaze for roasted pork or chicken.
• Fill thumbprint cookies or layer cakes.

Start Your Wineberry Journey Today!

Making wineberry jam and jelly is a delicious way to celebrate summer, connect with nature, and create something you’ll be proud to share. Whether you’re spreading jam on toast, gifting jelly to friends, or topping a dessert with preserves, these recipes bring the wild, tangy flavor of wineberries to life. With simple ingredients, affordable tools, and a little time, you can fill your pantry with jars that spark joy all year round.

So, grab a basket, find wineberries near you, and buy canning supplies to get started. The satisfaction of hearing those lids pop and tasting your homemade creation is unbeatable. Start canning today, and let wineberry jam and jelly become your new summer tradition!