Thoroughly wash your blackberries, and then cut the larger ones into thirds and the smaller ones in half.

Place them in a heavy-bottomed sauce pan and turn the heat on medium-low.

While the pan heats up under the berries, add the date syrup to the berries and then measure out the monk fruit, hibiscus powder, and pinch of salt into a separate bowl. Do not measure the vanilla or rose water yet.

After a few minutes, your blackberries and syrup should start to get mushy and bubble up, and you should start stirring the mixture with a wooden spoon, lightly smashing some of the berries as they further soften. Lower the heat to low and give this mixture about 2 more minutes of simmering (if it's still boiling, lower the heat even more), continuing to crush the berries and blend them with the date syrup.

After those 2 minutes, take your potato masher (or a large whisk) and mash all the berries. Add your monk fruit, hibiscus powder, and salt mixture and blend thoroughly. If you want a very smooth mixture, use an immersion blender to even out the texture, but keep in mind that if you blend for more than 1 minute you may start cutting the seeds smaller and making them harder to remove.

Add the vanilla powder, rose water, and water to the mixture and cook for 1 more minute, then turn off the heat and continue to stir the mixture for another minute or two before moving it onto a cool surface.

You can leave out the water if your jam already seems thin enough, but if you cook much longer you'll start to cook out the flavor. Most people do end up preferring to remove the seeds from their jam (though I personally like the texture). To do this, simply allow your jam to cool for a few more minutes and then push it through a fine mesh sieve using a spoon. Place your fresh jam into a glass jar to use immediately and safely freeze the rest.