In a medium sized pot, add in your berries, lemon juice and sweetener of choice. Give this a good stir. Bring to a medium heat for about 5 minutes and keep the lid on. This will help to thaw the frozen berries. If you find the heat is too high and the berries are starting to cook or stick to the bottom of the pot, simply reduce the heat and stir.

Once the berries have become thawed and the berries are quite soupy, grab your cornstarch, gelatine or other thickener. I use a sieve if using thickeners such as a cornstarch to ensure the jam does not have any white lumps throughout.

Sift or add in your thickener and give this a constant stir for a few minutes. Let the jam then sit at a medium low heat for another 5-10 minutes. It may bubble a bit! Feel free to stir if concerned about the heat cooking the jam too much.

Once the jam has thickened visibly, grab your hand blender or other tool like a ground beef press or even latte spoon and start blending or squishing the berries. I like a smooth jam with a few chunks here and there. Blend or squish until desired consistency.

Remove your jam from heat and let it cool another few minutes before transferring them into jars.

I use mason jars for this jam storage but any glass container will do. Slowly pour the jam into your preferred container and let it cool at room temperature with the lid off for about an hour.

Place your lid on top and put into the fridge when cool.

This keep for 4 weeks in the fridge in an airtight container or jar.