Blackberry Jam with Monk Fruit

Instructions:

1. Place the blackberries in a heavy-bottomed stainless steel pot.
2. Use a potato masher to crush the berries until they are broken down but still have some chunky texture.
3. Stir in the lemon juice and lemon zest.
4. Bring the mixture to a simmer over medium heat for 5–8 minutes to reduce excess water.
5. Whisk the low-methoxyl pectin with the sweetener in a small bowl to prevent clumping.
6. Gradually stir the pectin-sweetener mixture into the simmering berries, whisking constantly.
7. Increase heat to medium-high, stirring continuously to prevent the bottom from scorching.
8. Bring the jam to a full rolling boil.
9. Use a digital candy thermometer to reach 220°F (104°C).
10. Perform the plate test: Place a small amount of jam on a frozen plate, let sit for 30 seconds, and push with a finger to ensure it wrinkles and holds its shape.
11. Skim any foam off the top with a spoon.
12. Ladle the hot jam into sterilized jars, leaving 1/4 inch (6mm) of headspace.
13. Wipe the rims clean, center the lids, and screw the rings on until fingertip tight.
14. Process in a boiling water bath for 10 minutes, then remove jars.