You have no items in your shopping cart.

Wild Berry Jelly - Hand Crafted in Wisconsin

$12.00
$6.00
Small batch wild berry jelly, hand made in small batches. Perfect on English muffins or baking powder biscuits.
Availability: In stock
- +

Sooooo Good!


Glass jar with screw cap. Net Wt 3oz.


Ingredients: Sugar, black caps, blueberries, blackberries, pectin, and lemon juice.


Chef K Clark Pickles and Preserves. Madison, Wisconsin.

Sooooo Good!


Glass jar with screw cap. Net Wt 3oz.


Ingredients: Sugar, black caps, blueberries, blackberries, pectin, and lemon juice.


Chef K Clark Pickles and Preserves. Madison, Wisconsin.

Write your own review
*
*
  • Bad
  • Excellent
*
*
*
Product tags
Customers who bought this item also bought
Bottoms Up book cover featuring image of a bar on corner of street

Bottoms Up: A Toast to Wisconsin's Historic Bars & Breweries

Paperback: $25.00
272 pages, 394 color and b/w photos and illus., 2 maps, 8 x 10
ISBN: 9780870208720

Published by Wisconsin Historical Society Press

Orders for Trade, Library or Wholesale
$25.00
Wisconsin State Parks: Extraordinary Stories of Geology and Natural History

Wisconsin State Parks: Extraordinary Stories of Geology and Natural History

Paperback: $24.95
228 pages, 88 color photos and 6 maps, 7 x 9
ISBN: 978-0-87020-849-2
Published by Wisconsin Historical Society Press

Orders for Trade, Library or Wholesale
$24.95
The Sugarbush Coloring Book cover featuring illustrated tree in front of light yellow background

The Sugarbush Coloring Book

Paperback: $5.99
36 pages, 34 b/w photos, 8 1/2x11
ISBN: 978-0-87020-895-9

Published by Wisconsin Historical Society Press

For Library, Trade, and Wholesale
$5.99
Picture of Wisconsin Made Candles (10 oz)

Wisconsin Made Candles (10 oz)

Candles made in Wisconsin with uniquely Wisconsin scents, like Brandy Old Fashioned, New Glarus Christmas, and more!
$19.95

You Make A Difference

100% of our proceeds support the wisconsin historical society

Get History Delivered To Your Inbox

Sign up for the Wisconsin Historical Society Newsletter