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Sweet Blackberry Jelly

As the weather is getting warmer, we tend to crave something a bit lighter and more refreshing. This sweet jelly recipe not only looks beautiful, but also tastes delicious. And the edible gold dust makes the jelly look amazingly extravagant. It’s paleo, gluten free and dairy free!

The honey jelly is mild and sweet, and serves as a perfect canvas to paint out other flavors – the blackberry lends a bold splash of tangy sweetness and rounded off with a smooth, creamy finish by the almond milk and vanilla jelly layer.

Our jelly recipe is a great sweet treat for a crowd or for birthday parties (especially for kids, they will love it!), but we don’t make the rules here. Have it as a dessert or whenever you wish. We guarantee that you can’t get enough!

The konnyaku jelly powder is a vegan alternative to gelatin based jelly powders. If you want this recipe to be completely vegan, just substitute honey for a plant based alternative like maple syrup, agave nectar, brown rice syrup or some other plant based version that you love.

Paleo Vegan Sweet Blackberry Jelly Recipe

You need:

  • 1 packet flavorless konnyaku jelly powder (0.35 oz / 10 g)
  • 1 cup honey or a plant based alternative (agave nectar, brown rice syrup or maple syrup), divided into ¾ cup and ¼ cup*
  • 1 ½ cup almond or soy milk
  • 2 ½ cups water
  • 1 cup fresh or frozen blackberries
  • 1 tsp Summer Day Naturals’ Ground Vanilla Bean
  • Edible gold dust (optional)


  1. Grab your jelly molds and set them on the kitchen counter.
  2. In a medium saucepan, bring water to a boil. When it boils, add 0.21 oz / 6 g of konnyaku jelly powder and whisk to ensure no clumps are formed. Turn off the heat and add ¾ cups of honey (or plant based syrup). Stir well.*
  3. Ladle or pour the honey jelly into your jelly mold until half full.
  4. Brush edible gold dust on blackberries and place them into the jelly mold, on top of the honey layer. Cover with a little bit more of the honey jelly until ¾ full. Set aside.
  5. In another saucepan, boil the almond/soy milk. Once it boils, turn off the heat and whisk in the remaining konnyaku jelly powder and honey. Add vanilla bean powder and continue whisking.*
  6. Pour or ladle the milk jelly into the jelly mold until full, on top of the blackberries and honey jelly layer. Keep in the refrigerator for 2 hours for the jelly to set.
  7. Serve with extra blackberries.
  8. Enjoy!

*You can adjust the amount of honey or plant based alternatives to suit your taste.

Honey Blackberry Jelly Recipe by Summer Day Naturals
Paleo & Vegan Blackberry Jelly Recipe by Summer Day Naturals

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