Inspired by the Lebanese tradition of using rose water, this mixture is made by gently cooking peaches with the sugar alcohol erythritol and thickening it with chia seeds, which gel naturally. Using chia instead of traditional pectin or a large amount of sugar significantly lowers the carbohydrate content.
Place the diced peaches, erythritol, and lemon juice in a saucepan. Cook over low heat for 15 minutes, mashing and stirring, until the peaches are soft.
Remove from the heat and stir in the chia seeds and rose water. Let stand for 20 minutes to thicken.
Transfer the thickened mixture to sterile jars and store in the refrigerator.
Make sure the jar is sterile before filling it with the jam, or mold may develop.
Chia tohumunun kıvam vermesi için tarifte 20 dakika yazıyor, ben buzdolabında bir gece bekletince daha da koyulaştı ve kesilebilir bir kıvama geldi. Gül suyunu biraz fazla kaçırdım ama sabun gibi olmadı, dengeliydi.
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