Combine the strawberries, erythritol, liquid stevia, and salt in a large 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 and vanilla extract.
Cool to room temperature, and then refrigerate to chill. (This will keep well covered in the fridge for up to 10 days.)
Net Carbs: 3g per serving (2 tablespoons)
It's easy to flash freeze local strawberries in season! Make this part of your summertime routine so you'll have local berries to enjoy throughout the year. See my easy instructions in the post above on how to flash freeze strawberries.
I haven't tried canning this jam, but I found that it freezes very well!