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If you want a bold, fruity spread without added sugar, this sugar free blackberry jam is a must-try. It’s crafted with real berries and monk fruit for sweetness, making it a wholesome option for breakfast or snacks. It’s versatile enough to use on breakfast items or desserts and simple enough for a quick batch any day. With just three ingredients and basic stovetop cooking, you’ll have delicious jam in no time.
This sugar free blackberry jam is so good. It’s naturally sweetened with monk fruit and real berries. You’ll find it’s delicious served on toast, with oatmeal or yogurt.
If you love jams, jellies and sweet spreads, also try cranberry orange jam, strawberry jalapeno jam or even jalapeno hot honey.
Why You’ll Love It
Simple ingredients: Blackberries, monk fruit and water make a clean, easy recipe.
Naturally sweetened: Monk fruit provides sweetness without sugar or calories.
Easy to prepare: No pectin or complex steps required, just simmer and stir.
Versatile spread: Excellent on toast, or with yogurt or as a dessert filling.
Make ahead friendly: Keeps in the fridge for easy use throughout the week.
Sugar Free Blackberry Jam Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Blackberries: Offer a deep, rich flavor and natural thickening.
Monk fruit sweetener: Adds sweetness with no added sugar.
Water: Helps the berries soften and form jam-like consistency.
How to Make Blackberry Jam with Monk Fruit
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine fruit and water: Add blackberries and just enough water to cover them in a saucepan.
Add sweetener: Stir in monk fruit and mix well.
Cook on medium heat: Heat until berries start to release juice and soften.
Mash berries: Break them down with a fork or masher as they cook.
Simmer to thicken: Let it gently boil, stirring often until jam sets.
Cool before storing: Transfer to a jar, let cool, then refrigerate before using.
Substitutions and Variations
Swap sweetener: Use erythritol or stevia instead of monk fruit.
Mix berries: Try raspberries, blueberries or strawberries for new flavor combos.
Add citrus: A splash of lemon juice brightens and balances sweetness.
Serving Suggestions
As a spread: This sugar free monk fruit jam has to be one of the best things to spread on toast! You can also try it with croissants, homemade scones or freshly baked soda bread.
As an ingredient: Enjoy jam sandwich cookies or whip up a jam seltzer!
As a topping: Add some to your next mixed berry parfait.
How to Store Blackberry Monk Fruit Jam
Store: I recommend that you keep your jam in the refrigerator as we aren’t using water bath canning to make it shelf stable. It will be good unopened for up to 12 months. Once the jar has been opened, it will keep for 3 to 4 weeks in the refrigerator.
Freeze: It freezes really well and will keep for up to a year. Leave headspace in the container for expansion.
Thaw: Defrost in the refrigerator overnight or on the counter for a couple of hours.
Top Tips
Stir frequently: Keeps jam from sticking and burning.
Adjust consistency: Cook longer for thicker jam or mash more for smoother texture.
Taste during cooking: Add a bit more sweetener if desired while it cooks.
Sugar Free Berry Jam FAQs
Yes, the berries naturally thicken as they reduce.
No, but you can if you prefer a smoother jam.
No, because this is a refrigerator jam, not a shelf stable in the pantry kind of jam.
Sugar Free Monk Fruit Jam Recipe
Sugar Free Blackberry Jam
Equipment
Ingredients
- 2.2 Pounds blackberries, or your favorite combination of fresh berries
- 1 Cup monk fruit, or other sugar alternative
- water, as needed
Instructions
- Heat a medium saucepan over medium heat. Add the berries and enough water to barely cover them.
- Add the monk fruit and place on the stove over medium heat.
- As the berries begin to soften slightly over the heat, stir them around in their juices and the sugar.
- Let the mixture come to a slow boil, stirring almost continuously until the jam has thickened. Use a potato masher or fork to break up the berries
- 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 (for at least 2 hours or overnight).
Notes
Adjust consistency: Cook longer for thicker jam or mash more for smoother texture.
Taste during cooking: Add a bit more sweetener if desired while it cooks.
Nutrition
Sugar free blackberry jam offers a delicious fruit-forward spread that’s easy to prepare and free of added sugar. Combining blackberries and monk fruit delivers rich flavor with just three ingredients. It’s the easiest jam recipe ever. Whether you enjoy it on toast, yogurt or dessert, this jam enhances simple dishes with vibrant taste. Make a batch of this monk fruit jam to enjoy all week and discover how satisfying low-sugar homemade jam can be. So if you’ve been wondering can you make jam with monk fruit, the answer is a resounding (and yummy) yes!
Other Recipes to Try
I read your comment that you didn’t use a water bath but would it work? I’ve never made jam before and want to make this recipe to gift it over the holidays. Thanks in advance.
I haven’t tested this particular no-pectin jam for water bath canning, so I can’t safely recommend processing it to be shelf stable. You don’t need a water bath for this jam if you’re keeping it in the fridge or freezer. Store it in the refrigerator for up to a few weeks or in the freezer for several months. If you decide to freeze it, use freezer-safe containers and leave a little headspace at the top so it has room to expand. A water bath’s only needed if you want the jam to be shelf stable in the pantry for extended periods, since that process creates a strong airtight seal for long term storage (up to a year or even more). If you’re gifting it, keep it refrigerated and tell the recipient it’s a refrigerator jam and to keep it chilled.
So this does not need a water bath to be shelf stable?
Hi Inga, I didn’t use a water bath but this jam was so delicious it was gone within a week anyway! It’s fine if you keep it refrigerated.
I have never used monk fruit before. I will have to look for it at the store.