3/4 to 1cuplow calorie sugar or monk fruit(more or less to taste)
water
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Instructions
Heat a medium saucepan over medium heat. Add berries, sugar, and enough water to just barely cover the berries.
Cook, stirring occasionally, until the berries begin to soften slightly.
Let the mixture come to a low boil, stirring almost continuously until the jam has thickened. Use a potato masher or fork to break up the berries if desired.
Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for an hour before placing it in the fridge to cool completely.
Notes
You can use 1/4 cup honey instead of low-calorie sugar.
This is not canned or preserved jam, so it needs to be kept in the fridge or freezer.