Thoroughly wash your blueberries, and then place them in a heavy-bottomed sauce pan and turn the heat on medium-low.

While the pan heats up, add the date syrup to the blueberries and then measure out the monk fruit, sumac, vanilla, and salt into a separate bowl.

After a few minutes, your blueberries 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 5 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 5 minutes, take your potato masher (or a large whisk) and mash all the berries. Add your monk fruit, sumac, vanilla, and salt mixture and blend thoroughly. If you want a very smooth mixture, use an immersion blender to even out the texture.

Cook this mixture 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. If you cook it much longer you'll start to cook out the flavor of the spices.

Allow your jam to cool for a few more minutes and then place it in a glass jar to use immediately and safely freeze the rest.