Put all ingredients into a pot on medium heat. Bring to a boil and stir occasionally for 10 minutes. Turn the heat down to low and simmer for another 10 minutes until you have a thick consistency.
Let cool completely.
Notes
I cut the strawberries into chunks that vary in size. I find the small pieces melt into the jam while the bigger pieces keep their form so you have big bites of strawberry.I buy monk fruit sugar from Bulk Barn. You can buy it online but it is more expensive.Keep jam refrigerated in a sealed glass container for about 2 weeks.