From Spain's olive groves, this sweet-and-savory jam is made by briefly boiling high-quality black olives with a sugar-free sweetener and apple cider vinegar. It brings a balance of sweet and salty flavors to a breakfast plate with cheese or a slice of breakfast bread. This low-sugar brunch classic can also be enjoyed with confidence by people with diabetes.
Coarsely chop the pitted olives and place in a small saucepan. Add the apple cider vinegar, cinnamon and black pepper.
Bring to a boil over medium heat, then reduce the heat and cook for 8 minutes, until the olives soften and the mixture thickens. Add the erythritol and lemon zest in the last 2 minutes.
Blend briefly to a chunky purée. Spoon into a clean jar while hot and close the lid tightly.
Fill the jar while the jam is hot and close the lid immediately; the steam creates a vacuum inside the jar, extending its storage life. Do not add salt, as the olives are already salty.
Tarifte kaynatma süresi 8 dakika yazıyor ama benim zeytinlerim daha büyük parçalıydı, 12 dakika kaynattım yine de tam koyulaşmadı; küçük parçalar halinde doğrarsam süre kısalır mı acaba? Kavanozu buzdolabında ne kadar saklayabilirim de merak ediyorum.
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