I understand that this jam is made differently from traditional preserves in that it doesn't add additional sugar to sweeten it, and perhaps that's why it's rather runny and liquid in consistency. However, this makes it difficult to apply and I've gone to using a spoon, rather than a spreader knife (aka butter knife). That aside, I do like the more natural taste the the fruit (Raspberry) imparts and think that eventually I'll get used to it. It's a matter of teaching an old dog a new taste.

There are plenty of quick and easy, keto-friendly recipes for making sugar-free raspberry or strawberry jam. Unfortunately, most last only two days to two weeks, depending on the recipe. I don't eat jam that often, so for me, making an entire batch from scratch that I will only eat one or two spoonfuls of before it goes bad isn't practical. The Smucker's sugar-free raspberry preserves I bought when I first switched to a ketogenic diet tasted pretty good, but I bought it before I learned that artificial sweeteners like sucralose aka Splenda weren't suitable for a "clean" keto diet, and that regardless of the carb count, polydextrose and maltodextrin also can increase blood sugar levels and cause cravings, and therefore are also not "clean" keto-friendly.

Good Good Sweet Raspberry Jam is sweetened with erythritol and stevia, which don't spike your blood sugar levels, and the only sugar it contains is the natural sugar inherent in the berries. I love the fact that this jam is 50% raspberries, and that, in addition to the erythritol and stevia extract, the only other ingredients are pectins (to make the pureed berries gel) and a little potassium sorbate as a preservative.

When I first opened the jar, I was dismayed to find that it was fairly "loose" and that the liquid had separated and pooled at the top of the jar. However, after I stirred it very well (to mix the liquid back into the solids) and chilled it thoroughly, it had a firmer consistency that I could spread fairly easily on keto bread.

With only clean, healthy ingredients, it doesn't have the same texture or taste as the very thick, very sweet, intensely-flavored, sugar-laden raspberry preserves I had eaten for many decades, until I chose to eliminate added sugars and other sweeteners with a high glycemic load. So, if you're expecting it to be very similar to regular, grocery store raspberry jam, you will be disappointed. However, since the majority of natural, keto-friendly alternatives with clean have noticeably different textures and tastes than their high-carb and/or highly processed counterparts, my expectations were realistic.

While I prefer the taste and texture of homemade keto-friendly raspberry jam, I like the Good Good Sweet Raspberry Jam well enough, and since it has a much longer "refrigerated shelf life," so to speak, it's much more practical for my needs.

FYI, Good Good also makes a Belgian Choco Hazel Spread (Nutella-inspired and also keto-friendly) that pairs nicely with the raspberry jam on keto bread for a raspberry and chocolate-hazelnut sandwich. (Don't knock it until you've tried it!)

We don't even eat bread; my husband uses the Good Good apricot jam in many of his sauces and marinades (he's the cook in the family). We have it on subscription so we never run out. Great stuff!

This is the best jam I have ever had in my life

I like the jam if I lick it off a spoon or off my fingers. If I used it with regular crackers or regular bread, or regular peanut butter, I would probably like it that way too.
But, I'm not doing that. Because those "regular" products have carbs that I'm trying to avoid. I would think I'm not alone in this, and that many people buying low/no carb jam are also cutting carbs with other products.
The point: they need to add more sweetener. I can't taste it on my keto bread. Even piling it up until it's falling off the bread, I can barely taste it. I'm not usually picky, and I TRY to like my keto products, because I WANT to like them. But this is just not working. I can't taste it, so what's the point?