Add the blackberries to a pan over low heat. Cook for about 5 minutes or until soft.

Add the chipotle peppers to the mixture.

Stir the erythritol and stevia into the pan. Crush the blackberries using a spoon or fork and mix together again.

Add MCT Oil to the pan and turn the heat up to medium. Bring the jam to a boil, then reduce the heat to low and simmer for 6–8 minutes.

Add guar gum to the jam and mix thoroughly. Continue mixing for about 1–2 minutes or until thickened.

Using a spoon, push the jam through a colander and into a jar to remove the seeds. Discard the seeds, once finished.

Enjoy the jam! Spread it on just about anything to add a delicious new dimension of flavor.