Thanks. I'll start there and see how it goes.

I think jam works great. I once added 10g of yuzu marmalade (those Korean “yuja tea”) in a 16oz bottle, it was delicious and with good fizz but a little bit on the sweet side. I suggest start with 5g of jam or leave 2F for longer. Also I just scooped out of the jar and into the bottle, no heating.

I have a big thing of this jam, but we rarely ate jam even before lowering our sugar intake. So, it's getting old. This seems like the perfect use for some. But, how much to use might be different. Do I heat it first to make it runny? Anything else that might be helpful?

I see people say they use jam/jelly for 2F. Can anyone give me a recipe they've had success with? I'm planning to use a raspberry pepper jam. Anyone does spicy jams?