This dairy-free floral jam is made by steeping dried edible lavender flowers in water, sweetening the infusion with erythritol, and thickening it with chia seeds, a sugar-free binder. It is much lower in carbohydrates than traditional jams.
Add the dried lavender flowers to boiling water, cover and steep for 15 minutes.
Strain the infusion through a sieve and discard the flowers.
Simmer the strained liquid with the erythritol and lemon juice over low heat for 20 minutes, until slightly thickened.
Once the mixture has cooled to room temperature, stir in the chia seeds and refrigerate for 1 hour to thicken.
If you steep the lavender for too long, the jam may develop a soapy taste, so do not exceed the stated time. If the liquid is still warm when you add the chia seeds, it may take longer than expected to thicken; wait until it reaches room temperature.
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