Jelly is normally not something that even really needs refrigeration, but
it certainly extends the shelf life. Think about places diners that have little "tubs" of jam and jelly open on the tables all day long. Same as their pancake syrup, they are mostly sugar. While prone to mold and "getting a green film", most take a good while to discolor and spoil. It is astounding the things we put in the "fridge" in the USA, that are "left out" in other countries. Eggs, Butter, Jelly..are all "counter foods" in most of the rest of the world.

There really shouldn't be any issue with your jelly.

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I have made pastries and have had Jelly and Jam out on the counter for several days, till it was used up. No issues. It can, however, reduce the shelf life. More critical to keep the top on when not in use, to prevent mold spores from settling (yes, they are everywhere...which is why bread, even in it's package, goes "moldy" after a while).

I figured it would be fine. I just slathered some on a biscuit and so far so good. Just a bummer, blackberry jam is truly my favorite. Growing up, dad always kept the fresh eggs from the coop in a bowl in cool corner of the kitchen. Since I don't eat eggs, I'd never know the difference. I don't recall anyone suffering ill effects.

Eggs are kept on the counter for days in Europe. Jelly is kept there too. Until it goes "green" or develops an "off taste" or color change, it is usually considered fine. Remember, we used two things, for millennia, as preservatives. Salt and then Sugar. Items high in either one tend to retard spoilage. Ever seen a bag of sugar go bad? Nope. Not in years, likely not in decades (Actually "indefinitely&quo t; is the term used in many places)!

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By the way, I love Blackberry Jam too. Yum. You might really enjoy "Bonne Maman Blackberry Preserves". They have it at Target and even some WalMarts. I always saw that brand but considered it "low end". I was wrong. It won both "Consumer Reports Jam and Jelly Taste Testing" (as did their Strawberry Jam), but I also saw where Bonne Maman (French for "Good Mother") won a culinary prize for flavor as well. I buy many different flavors of their Jams and Jellies and have not had any that I didn't really enjoy.

They come in the shorter jars. They have a red and white checkerboard lid like Smuckers, but the label is simple white with black or blue writing.

Yeah, same thing with bread. The sight of even three mold spores means the whole lot gets tossed. Bread mold has had some pretty devastating effects (The Witch of Blackbird Pond, anyone? Anyone?).

I have seen "eggs on the counter" in France, in Ireland and in Scotland. In fact, I was at a "bed and breakfast" in Scotland a few weeks back, where fresh eggs (they have chickens) are right there on the kitchen counter when one comes down for breakfast. They were "taken" the day prior. I know of a fairly gourmet restaurant in Paris where the "condiments" such as eggs, vanilla beans, spice sticks, and all manner of fruit are kept on the "sill" between the kitchen and the dining room, and you can watch the chef take what he or she needs from that sill. Those eggs, and other things are there, all day long.

Of course, Europe has become like the USA in that everyone tends to refrigerate everything, but truth is, I never, ever saw butter left overnight on the countertop till going to Europe. That IS still common in homes I have visited of working colleges. Of course, in the UK, a stick of butter doesn't last long (nor does a tub), since they put it on everything!