Combine the blueberries, erythritol, liquid stevia, and salt in a medium saucepan. Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
Remove from the heat and stir in the lemon juice, lemon zest, and ginger.
Cool to room temperature, and then refrigerate to chill. (This will keep well covered in the fridge for up to 10 days.)
Notes
Net Carbs: 3g per serving (2 tablespoons)To Make Fancy Toast: Top a slice of toast with cottage cheese, a bit of this easy blueberry jam, a couple fresh mint leaves, and a little lemon zest; enjoy!